Bitter Sweet Coffee Cake
This recipe creates a rich, large-format coffee cake with a delightful bitter-sweet balance from instant coffee and cocoa. Ideal for gatherings, it features a tender crumb achieved by creaming butter and sugar, then incorporating eggs and dry ingredients. A versatile dessert, perfect with a hot beverage.
Equipment
- 1 Electric Mixer Stand mixer or a hand mixer for creaming butter and sugar.
- 2 Round Cake Pans Approximately 9-inch diameter, or 1 large bundt pan.
- 1 Large Mixing Bowls One for wet ingredients, one for dry.
- 1 Sieve or Sifter For sifting dry ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 2 tbsp Instant Coffee
- 450 g Unsalted Butter at room temperature
- 450 g Caster Sugar
- 8 eggs
- 450 g Plain Flour
- 2 tbsp Baking Powder
- 2 tsp Cocoa Powder
Instructions
- Preheat your oven to 160°C (325°F) and prepare two 9-inch round cake pans or a large bundt pan by thoroughly greasing and flouring them.
- In a small bowl, dissolve the instant coffee in 2 tablespoons of hot water; stir until fully dissolved and set aside to cool slightly.
- In a separate large mixing bowl, sift together the plain flour, baking powder, and cocoa powder to ensure they are well combined and aerated.
- In the bowl of an electric mixer, cream the room temperature unsalted butter and caster sugar together on medium-high speed until the mixture is light, fluffy, and pale.
- Gradually add the eggs, one at a time, beating well after each addition until fully incorporated. If the mixture appears to curdle, add a tablespoon of the sifted flour mixture.
- Stir in the cooled dissolved coffee mixture into the creamed butter and egg mixture.
- Slowly fold the sifted dry ingredients into the wet mixture in two or three additions, mixing gently just until combined and no streaks of flour remain. Avoid overmixing.
- Divide the batter evenly between the prepared cake pans or pour into the bundt pan, smoothing the top with a spatula.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary based on your oven and pan size.
- Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely before frosting or serving.
Notes
For optimal cake texture, ensure butter and eggs are at true room temperature; this allows for proper emulsification and a light, airy crumb. Sift all dry ingredients together to prevent lumps and ensure even distribution. Be mindful not to overmix the batter once the flour is incorporated, as this can develop gluten and lead to a tough cake. The 'bitter sweet' profile can be enhanced by using a good quality, dark cocoa powder and strong instant coffee. Consider a coffee buttercream or a dark chocolate ganache as a topping to complement the flavors and add to the presentation. Since this recipe yields a large cake (22 servings), use two 9-inch round cake pans or a large bundt pan, adjusting baking time as needed.