Cakes
High
INGREDIENTS
An original recipe by Jessie Sheehan
Espresso glaze
- 3 cups (300 grams) confectioners’ sugar
- 1 Tbsp (4 gram) espresso powder
- 6 Tbsp (90 grams) strongly brewed coffee, room temperature
Garnish
- AN toasted hazelnuts, roughly chopped for sprinkling
- AN Azélia 35% Milk Chocolate finely chopped for sprinkling
Cake Batter
- 3 1/4 cups (410 grams) all-purpose flour
- 2 1/4 tsp (10 grams) baking powder
- 1/4 tsp (2 grams) baking soda
- 1 tsp (6 grams) fine sea salt
- 1 1/2 tsp (4 grams) cinnamon
- 3/4 tsp (2 grams) cardamom
- 10 ozs (285 grams) Azélia 35% Milk Chocolate
- 2 cups (400 grams) granulated sugar
- 3/4 cup (145 grams) mild olive oil, or vegetable, plus more for greasing the pan
- 1 Tbsp (10 grams) pure vanilla extract
- 2 ea eggs
- 2 (35 grams) egg yolks
- 2 Tbsp (8 grams) espresso powder
- 3/4 cup (165 grams) strongly brewed warm coffee
- 2/3 cup (160 grams) sour cream
INSTRUCTIONS
Cake Batter
- Preheat the oven to 350°F.
- Grease a 10- to 12-cup bundt pan with cooking spray or softened butter. Dust with flour, knocking out the excess.
- Place the flour, leavening, salt, cinnamon and cardamom in a medium-sized mixing bowl and whisk to combine.
- Chop the Azélia 35% Milk Chocolate roughly (each wafer should be in about 4 pieces) and add to the dry ingredients. Toss to coat.
- In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, combine the sugar, oil and extract and beat on medium speed for about 3 - 5 minutes.
- Add the eggs and yolks, one at a time, beating on low to combine after each addition.
- In a small bowl whisk the espresso powder into the coffee. Add the sour cream and whisk until smooth.
- On low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the coffee/sour cream mixture, in two, and ending with the dry.
- Stop mixing when you can still see a streak or two of flour.
- Remove the bowl from the mixer and continue mixing by hand with a rubber spatula, just to combine.
- Transfer the batter to the prepared pan. Bake for 50 - 55 minutes, rotating at the halfway point, until a cake tester inserted in the center comes out with a moist crumb or two.
- Let cool for 5 minutes on a cooling rack. Invert the cake and let cool another 5 minutes, before lifting the pan off of the cake. If it does not immediately release, try running a butter-knife around the outside edges and the center tube, and try inverting it again. Let cool to room temperature before glazing.
Espresso Glaze
- While the cake cools, make the glaze.
- Place the confectioners sugar in a medium-sized bowl.
- Whisk the espresso powder into the coffee, and pour the mixture over the sugar.
- Whisk vigorously to combine until smooth.
- If the mixture is too thin, add a bit more sugar, and if it is too thick, add a bit more coffee (or water), a teaspoon at a time.
ASSEMBLY & FINISHING
- Place on a serving platter and drizzle with glaze.
- Let sit for 30 minutes so the glaze can set before slicing.
- Serve with mugs of hot milky coffee.
What is Azélia 35% milk chocolate?
Azélia 35% is a Valrhona milk chocolate with distinctive notes of toasted hazelnuts, caramel, and creamy milk.
Can I make this coffee cake without espresso powder?
Yes, but the espresso powder enhances the coffee flavor and complements the chocolate. Instant espresso is recommended for best results.
Why are sour cream and coffee used in the batter?
Sour cream adds moisture and tenderness, while coffee deepens the chocolate flavor and creates a richer cake.
Can I prepare the cake a day in advance?
Yes. The cake stays moist and flavorful for several days when stored in an airtight container.
How do I know when the cake is fully baked?
Insert a cake tester or skewer into the center. It should come out with a few moist crumbs but no wet batter.
Can I substitute another nut for the hazelnuts?
Absolutely. Pecans, walnuts, or almonds make excellent alternatives for the garnish.
How should I store leftover coffee cake?
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
