Monday, July 30, 2018

Mocha Swirl Coffee Cake


Sometimes a simple soft cake will do.

No frosting, no sprinkles, no layers - just one lovely cake for coffee.

This recipe was developed just for that. It's not too sweet but full of the flavours that you want in the morning: chocolate and coffee.




The crumb is soft and it's not too rich.

It really is a breakfast cake.

To elevate this to a dessert affair, whip up a quick ganache and serve it on the side or spread it over top, letting it drip down the sides.


So what about the science?

What makes this cake so soft? All the eggs!

If we dissect this recipe, you'll see that this cake is a hybrid sponge cake/butter cake.



It is fairly lean with a high egg-to-butter ratio, making it a sponge cake.

But then it has a higher sugar content compared to traditional sponges, and more like the sugar quantity for butter cake recipes.

Here's the twist: we use quite a bit of liquid in the form of half & half cream.




How is this twisted?
a) this amount of liquid is typical of butter cakes - not sponge cake
b) it's CREAM! (not milk) As you could imagine, it makes the crumb very tender.


This is such an unusual cake in terms of its technique, but it comes together quick with excellent results. You will swoon over its softness. I hope you give it a try!



Mocha Swirl Coffee Coffee Cake
makes 8-10 servings

For the cake:
3 large eggs, at room temperature
1 tbsp instant coffee granules
¾ cup (150g) granulated sugar
1/3 cup (75g) packed dark brown sugar
1 ½ tsp pure vanilla extract
¼ cup (56g) unsalted butter
1 ¾ cups (250g) all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup (170ml) plus 1 tbsp (15ml) 10% cream 
2 tbsp (12g) cocoa powder 

For the sauce:
½ oz (70g) semisweet chocolate, chopped
3 tbsp (45ml) 10% cream
1 tsp honey
1 tsp instant coffee granules
1/8 tsp salt

Preheat oven to 350 degrees F and line the base of an 8-inch springform pan with removable bottom with a round of parchment paper.

Beat eggs with coffee and sugar in a stand mixer fitted with the whisk attachment until very pale, thick and fluffy, about 5 minutes. It will triple in volume and fall back onto itself in ribbons when it is whipped enough. 

Combine melted cooled butter and vanilla and add to eggs in a steady stream while beating.

Sift flour, baking powder and salt into a medium bowl and to egg mixture in 3 parts while mixing on low speed and alternating with 2 additions of 3/4 cup of cream. You should have a fluffy, thick but pourable batter. 

Remove one cup of batter and transfer to a small bowl. Sift in cocoa powder and add 1 tablespoon of cream and stir until evenly blended. 

Pour the remaining batter into the prepared pan and then dollop the chocolaty batter over top. Swirl it in with a knife and bake for 35-40 minutes until a skewer inserted into the center comes out clean.

To make the sauce, combine all ingredients in a heatproof bowl and microwave on high in 20 second bursts until cream is bubbling. Then stir gently in a spiral motion until thick, smooth and glossy.

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