If you like coffee, you will love coffee cake! The sponge cake is prepared quickly and wakes you up: With our coffee cake recipe, two strong ristrettos – the reduced form of espresso – are mixed directly into the dough.
What goes better on the coffee table than a juicy coffee cake? The sponge cake is very easy to prepare and does not require any unusual ingredients. Maybe you even have everything you need for our coffee cake recipe at home and can bake it for a spontaneously announced visit. The aromatic combination of coffee and chocolate will certainly not only convince coffee fans. When it comes to the couverture, you have the choice: Dark chocolate goes perfectly with the tart coffee note. But if you prefer it sweeter, choose milk chocolate for your cake with coffee.
Classic Coffee Cake Recipe
The coffee cake is wonderfully juicy thanks to the fresh ristretto.
For the dough:
300 grams of wheat flour
50 g baking cocoa
1 pack of baking powder
100 g ground almonds or hazelnuts
250g softened butter
250 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
1 double ristretto (short espresso)
For the glaze:
200 g dark couverture
optional: 1 handful of chopped pistachios
First, you prepare two ristrettos or a double ristretto and set them aside to cool.
Then, you mix some of the dry ingredients in a bowl: flour, baking cocoa, baking powder, and crumbled nuts.
In a second bowl, mix the soft butter, the sugar, the vanilla sugar, and the pinch of salt with a hand mixer at the highest setting until fluffy. Then you can gradually stir in the eggs.
Preheat the oven to 180 °C top/bottom heat (circulating air: 160 °C).
Now the flour mixture and coffee come into play. First, add the ristretto and the milk to the fluffy butter-egg-sugar mixture. Finally, stir the flour mixture into the dough and fill it into a greased and floured Bundt cake mold. Then the coffee cake goes into the oven on the middle shelf for about 60 minutes.
Finally, let the melted couverture run over the coffee cake.
Let the cake cool before removing it from the mold. For the glaze, melt the couverture in a water bath and spread it over the coffee cake. A handful of chopped pistachios put the icing on the cake for your coffee cake. Serve the finished treat with a coffee specialty of your choice.