Friday, May 6, 2011

Mocha Coffee Cake

"God could not be everywhere and therefore he made mothers"--Jewish proverb.
How true! I know all of you would agree with me on this.
Happy Mother's Day for all the mothers out there and all the would be ones !!
This post is for you all.
For this month's Sweet Punch challenge, we were given the choice of baking anything of our own liking.So this Mocha coffee cake is what I choose.Its a breakfast cake and has  three delicious flavors marbled together: vanilla, chocolate and espresso with a wonderful coffee glaze.
Recipe Source:Joy the Baker 
1 cup sour cream
2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water
2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water
For the Glaze
1 1/2 teaspoons instant espresso powder
2-3 Tablespoons strong brewed coffee
3/4 cup confectioners’ sugar, sifted
To make the Cake
Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.
Whisk together flour, baking powder, baking soda and salt in a bowl.
Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.
Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.
Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

To make the Glaze
Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners’ sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.

(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan.  Increase the baking time to about 1 hour.)


  1. love the mocha ..looks inviting !

  2. Cake looks marvellous and fantastic..

  3. so inviting and delicious cake....

  4. I liked your blog very much. Cake looks delicious and tempting. Wonderful presentation.
    You are welcome in my blogs.

  5. This looks fantastic. Very beautifully baked. Vidhya dear posted with your lovely mystery ingredient, check it out and Thanks once again.

  6. Indeed...a beautiful work and I love this kind of cake so much.

  7. nice glaze on the top. cake looks delicious...

    Hamaree Rasoi

  8. This is really a fantastic job r all your cakes n bread recipes...I love mocha cake..delicious n lip smacking :))))) yum o yum..,

  9. Happy Mother's Day! The cake looks so lovely and beautiful!

  10. Vidhya! This looks outrageously yummy! totally bookmarking to make! Happy mother's day :)
    xoxo Priya

  11. Gorgeous bundt cake ~ that mocha glaze looks luscious!
    Happy Mother's day !
    US Masala

  12. Totally agree with you on this...Happy Mother's day to you too dear...I hope you had a wonderful day today...Cake looks delicious! Would love to have a slice of this now..

  13. How beautiful. I love coffee; this is my kind of cake.

  14. Just drooling over that delicious cake,simply inviting..


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