Name: Mocha Coffee Cake with Espresso Glaze recipe by Archana Potdar at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 cups Maida (all purpose flour); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 12 tbsp butter (softened); 1 cup sugar; 2 eggs; 2 tsp vanilla essence; 1 cup sour cream; 2 tbsp cocoa (dissolved in 1 ½ tbsp hot water); 2 tbsp coffee (dissolved in 1 tbsp hot water); For the glaze:; 1 1/2 tbsp coffee (dissolved in 2-3 tbsp water); 3/4 cup powdered sugar

Ingredients Serving: 10

2 cups Maida (all purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
12 tbsp butter (softened)
1 cup sugar
2 eggs
2 tsp vanilla essence
1 cup sour cream
2 tbsp cocoa (dissolved in 1 ½ tbsp hot water)
2 tbsp coffee (dissolved in 1 tbsp hot water)
For the glaze:
1 1/2 tbsp coffee (dissolved in 2-3 tbsp water)
3/4 cup powdered sugar

Instructions

Grease a 8-inch bundt pan. Preheat the oven to 180 degree celsius. Also sift the flour, baking powder, soda, salt and keep aside.
Combine the butter and sugar and whisk till it is pale and fluffy. Add in one egg at a time and continue beating this mixture, then pour in the vanilla essence.
Add in the flour alternating with the sour cream, the last addition should be the flour. Divide this flour into 3 parts.
In one part, add in cocoa mixture and mix well. In the second part, add the coffee and mix well. The third part will remain as vanilla.
In the bundt pan add a scoop of coffee, vanilla, then add chocolate next to one another.
Bang the pan on the counter 3-4 times to make sure the batter settles.
Bake this for 45 mins or till a skewer inserted in the cake comes out clean.
Once cooked, transfer the mould to a wire rack for 10 mins then unmould and transfer it to a serving tray.
Take a small bowl, mix in the glaze ingredients and pour it over the cake.
Let the cake cool down before serving. You can serve it warm as well.

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