2 tablespoons instant coffee granules
450g unsalted butter at room temperature
450g caster sugar
450g plain flour
2 tablespoons baking powder
2 teaspoons cocoa powder
Makes 12-16 slices or more
8 eggs! I’ve never made a cake that required so many eggs. I decided to bake this cake for a dinner party hosted by Lady K for 16 people. The cake was moist & the coffee taste wasn’t overpowering. It was quite heavy to transport. I walked in the slippery cold to transport this cake. A guest commented that it looked like, “A gigantic doughnut”. It garnered a lot of compliments & some people requested for the recipe. Evidence that a cake is delectable is when people reach for seconds.Now, that is a cake’s encore ♥
Note: I sifted the dry ingredients twice: flour, baking powder,cocoa powder.
25 cm ring mould, grease & dusted with flour*very important step!
- Coffee Essence: put 2 tablespoons of instant coffee granules + 170 ml water to boil in a medium saucepan over medium heat. Boil until reduced by half, then remove from the heat & leave to cool completely. Set aside a tablespoon for use in the glaze later.
- Preheat the oven to 170°C (325ºF) Gas 3.
- Put the butter + sugar + cold coffee essence in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) & beat until all the ingredients are well incorporated.
- Add 1 egg at a time, mixing well & scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
- Beat in the flour + baking powder + cocoa powder & mix well until everything is combined & the mixture is light & fluffy.
- Prepare your ring mould! Grease & dust it. Pour the mixture into the prepared ring mould & smooth over with a palate knife. Bake in the preheated oven for 40 minutes, or until the sponge feels firm to touch.
- Leave the cake to cool in the mould for before turning it onto a wire rack to cool completely.
Note: I made the error of not preparing the ring mould properly. I almost had a HEART ATTACK because the cake was STUCK to the tin & I had to leave for the party PRONTO!
Gently lower mould into hot water. Obviously tin side down & not too much water! Take a moment to Breathe.
What I did: I boiled hot water which I poured into a little bucket, then I gently lowered my lovingly baked cake to the water for a few minutes. Closed my eyes & hoped for the better. Then I deftly lifted the cake out of the bucket & flipped it over onto a wire cooling rack.
Et Voila! It worked!! Did a victory dance in my little kitchen & proceeded to hastily glaze the cake.
Et Voila! Bundt out.
Hummingbird recipe proposed a vanilla frosting but I wanted a glaze because I felt that would be lighter, fuss free when transporting & quick to make.
Glaze cake in sink
170g Icing Sugar, 4 teaspoons of peach rum, 1 tablespoon of water + 1 tablespoon of reserve coffee essence.
I used the peach rum because I had it at hand and decided that peach rum & coffee were complementary flavours. haha!
Note: Sift the Icing Sugar once to avoid lumps.
1. Combine the Icing sugar + peach rum + water + coffee essence. Then, use a balloon whisk to whisk until smooth.
2. I put the cake with the wire rack at the bottom in the kitchen sink & poured the glaze over it. I think this method is best because it is easier to clean the kitchen sink than a surface. It is an unsaid rule that your kitchen sink should be clean.
3. I sprinkled a pinch of cinnamon & a generous amount of brown sugar on top of the glaze.
4. I left my glazed cake to cool for 30 minutes.
I hope these little tips come handy when you bake. Happy Baking!