coffee cake

This is not as sweet than some of the other cakes in this chapter, but you could top it with Chocolate Frosting to turn into a mocha cake for a sweeter tooth.

2 tablespoons instant coffee granules
3 sticks plus 6 tablespoons unsalted butter, at room temperature
2¼ cups sugar
8 eggs
3½ cups all-purpose flour
2 tablespoons baking powder
2 teaspoons unsweetened cocoa powder, plus extra to decorate
1 quantity Vanilla Frosting
2 oz. bittersweet chocolate, grated with a cheese grater into shavings
coffee beans, to decorate (optional)

a 10-inch ring mold, greased and dusted with flour

Makes 12–16 slices

To make a coffee essence, put the instant coffee granules and 2/3 cup water in a small saucepan and bring to a boil over medium heat. Boil until reduced by half, then remove from the heat and let cool completely. Set aside a tablespoon of the essence to use in the frosting.

Preheat the oven to 325°F.

Put the butter, sugar, and cold coffee essence in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the flour, baking powder, and cocoa and mix well until everything is combined and the batter is light and fluffy.

Pour the batter into the prepared ring mold and smooth over with a palette knife. Bake in the preheated oven for 40 minutes, or until the cake feels firm to the touch. (Do not open the oven while the cake is baking, as it will sink.) Let the cake cool slightly in the mold before turning out onto a wire rack to cool completely.

Stir the reserved tablespoon of coffee essence into the Vanilla Frosting until evenly mixed.

When the cake is cold, put it on a serving plate, cover the top with the frosting, and dust with a light sprinkling of cocoa. Decorate with the chocolate shavings and coffee beans, if using.