If you’re a fan of desserts that perfectly balance rich flavors, moist textures, and a hint of indulgence, this Moist Coffee Cake is exactly what you’re looking for. With its coffee-infused syrup, tender cake layers, and creamy caramel topping, this recipe takes a simple cake to extraordinary heights. The chocolate flake garnish adds a delightful crunch that makes each bite a moment to savor. Whether you’re serving it at a family gathering, as a tea-time treat, or as a showstopper for special occasions, this cake is guaranteed to impress. Let’s dive into the full recipe, packed with tips, variations, and suggestions to make your baking experience seamless and rewarding.
Ingredients
Cake:
- 6 large eggs
- 400 ml sugar
- 120 ml cocoa powder
- 200 ml lukewarm water
- 120 ml oil
- 500 ml cake flour
- 4 ml salt
- 20 ml baking powder
Syrup:
- 1 ½ cups water
- 1 ½ cups sugar
- 15 ml coffee powder
- 10 ml vanilla extract
Topping:
- 1 box Orley Whip (2 sachets) or 175 ml heavy cream
- 1 tin caramel condensed milk
- 1 chocolate flake, crumbled
Preparation
Step 1: Prepare the Cake Batter
Preheat your oven to 180°C (350°F). Start by greasing your baking pan thoroughly to prevent the cake from sticking. In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy. This process incorporates air into the batter, which is crucial for a light and tender cake.
Step 2: Mix the Wet Ingredients
In a separate bowl, mix the cocoa powder with lukewarm water and oil until smooth. Gradually add this mixture to the egg and sugar batter. Make sure to blend it in stages, as this helps maintain a consistent texture.
Step 3: Combine the Dry Ingredients
Sift the cake flour, salt, and baking powder together. Slowly fold the dry ingredients into the wet batter. While folding, use a spatula and gentle movements to avoid overmixing, which can make the cake dense.
Baking and Adding Syrup
Step 4: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes. To ensure it’s cooked, insert a toothpick into the center of the cake; it should come out clean when done. Once baked, allow the cake to cool slightly in the pan before proceeding.
Step 5: Prepare the Coffee Syrup
While the cake cools, prepare the syrup. Combine water, sugar, coffee powder, and vanilla extract in a saucepan. Heat over medium heat, stirring consistently until the sugar dissolves. Once ready, remove the saucepan from heat and set it aside.
Step 6: Infuse the Cake with Syrup
Using a fork or skewer, poke holes across the surface of the warm cake. Slowly pour the syrup over the cake, making sure it seeps into all the holes evenly. Let the cake cool completely in the refrigerator, as this helps the syrup to fully absorb and enhances the overall flavor.
Creating the Topping
Step 7: Whip the Cream and Add Caramel
Whip the Orley Whip or heavy cream until stiff peaks form. Then, gently fold in the caramel condensed milk, creating a smooth and creamy topping. Be careful not to overmix, as this can cause the cream to deflate.
Step 8: Garnish with Chocolate
Spread the caramel-cream mixture evenly over the cooled cake. To finish, sprinkle the crumbled chocolate flake over the topping. If you prefer, you can also add a light dusting of cocoa powder or some grated chocolate for extra flair.
Variations
Add a Personal Touch
- Decaf Option: Replace the coffee powder in the syrup with a decaffeinated version for a dessert suitable for all ages.
- Nutty Additions: Sprinkle crushed walnuts or pecans into the batter for an added crunch.
- Extra Chocolate: Enhance the flavor by incorporating small chocolate chips into the cake batter.
- Layered Cake: Bake the cake in two smaller pans and layer them with the caramel topping for a stunning presentation.
Cooking Notes
- Ensure all your ingredients are at room temperature before starting; this ensures a smoother batter.
- Refrigerating the cake after soaking it in syrup is essential to retain its moistness.
- Use high-quality cocoa powder and coffee powder for the best flavor profile.
Serving Suggestions
- Serve this cake chilled with a hot cup of coffee or tea for a cozy treat.
- Add a scoop of vanilla or coffee-flavored ice cream for an indulgent dessert.
- Garnish individual slices with a dollop of whipped cream or a drizzle of caramel sauce for a fancy finish.
Tips for Success
- Always use a serrated knife when slicing the cake, especially when it’s cold.
- Store leftovers in an airtight container in the refrigerator to maintain freshness for up to three days.
- For a glossy topping, lightly caramelize the condensed milk before folding it into the whipped cream.
- Experiment with flavored syrups like hazelnut or almond for a unique twist.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes + cooling
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 5 g
- Sodium: 120 mg
FAQs
Q: Can I freeze this cake?
A: Yes! Freeze the cake without the topping. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to two months. Add the topping after thawing.
Q: What can I substitute for Orley Whip?
A: You can use heavy cream or even a non-dairy alternative like coconut cream.
Q: Can I make this cake less sweet?
A: Reduce the sugar in the syrup by half, and use unsweetened whipped cream for the topping.
Q: How long can I store the cake?
A: Keep the cake in the fridge for up to three days. The flavor improves over time as the syrup fully infuses the layers.
Conclusion
This Moist Coffee Cake ☕🍰 is a dessert like no other. With its coffee-soaked layers, rich caramel topping, and delightful chocolate garnish, it’s a treat worth every bite. Whether you’re entertaining guests or indulging on a quiet evening, this cake promises to impress. Follow this recipe to create a masterpiece that not only tastes incredible but also leaves everyone asking for seconds. Happy baking!
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Moist Coffee Cake Recipes
- Total Time: 55
- Yield: 12
Ingredients
Ingredients
Cake:
• 6 eggs
• 400 ml sugar
• 120 ml cocoa powder
• 200 ml lukewarm water
• 120 ml oil
• 500 ml cake flour
• 4 ml salt
• 20 ml baking powder
Syrup (Stroop):
• 1 1/2 cups water
• 1 1/2 cups sugar
• 15 ml coffee powder
• 10 ml vanilla extract
Topping:
• 1 box Orley Whip (2 sachets) or 175 ml cream
• 1 tin caramel condensed milk
• 1 chocolate flake, crumbled
Instructions
Preparation
Step 1:
Preheat your oven to 180°C (350°F). Grease a baking pan and line it with parchment paper to prevent sticking.
Step 2:
In a large mixing bowl, whisk the eggs and sugar together until the mixture is light and fluffy. This will incorporate air, giving the cake a tender texture.
Step 3:
Mix the cocoa powder with lukewarm water and oil in a separate bowl until smooth. Gradually add this mixture to the egg and sugar batter, blending well.
Step 4:
Sift the cake flour, salt, and baking powder together. Slowly fold the dry ingredients into the wet batter to create a smooth, lump-free consistency.
Step 5:
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
Step 6:
Prepare the syrup by combining water, sugar, coffee powder, and vanilla extract in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside.
Step 7:
Using a fork or skewer, poke holes all over the warm cake. Gradually pour the syrup over the cake, ensuring it soaks into every part. Place the cake in the fridge to cool completely.
Step 8:
Whisk the cream (or Orley Whip) until stiff peaks form. Gently fold in the caramel condensed milk until smooth. Spread this creamy mixture evenly over the cooled cake.
Step 9:
Sprinkle the crumbled chocolate flake on top as a decorative and flavorful garnish. Chill the cake in the fridge before serving for best results.
Notes
Serve chilled for the best experience. This cake pairs wonderfully with a cup of coffee or tea.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Cuisine: American
Keywords: Moist Coffee Cake