This espresso cake has a mild coffee flavour that is made stronger with a delicious coffee glaze poured over it. The soft sponge is easy to make and takes very little time. Perfect for when you have a cake craving that can’t wait for more than an hour.
If you’re looking for good coffee beans for your caffeine cravings, try these fantastic roasted coffee beans from the Malabar region that we used for this cake.
You can make the cake in advance as it keeps well in the fridge for 4 – 5 days.
Espresso Cake with Coffee Glaze
For the cake:
1/4 cup finely ground Coffee Beans (or 1tbs instant Coffee powder)
3/4 cup Water 2 Eggs, lightly beaten
3/4 cup Brown Sugar
150 g Butter 2 cups Flour
3 tsp Baking powder
1/2 tsp Salt
1/3 cup Walnuts, chopped
For the Coffee Glaze:
100 g Icing Sugar
2 tsp instant Coffee Powder
1 tbs hot Water
Grease and line an 8 inch round cake pan. Preheat your oven to 180° C.
Bring the 3/4 cup water to a boil and add the coffee powder. Stir and let it steep for 15 minutes or so, till cool. Strain and reserve.
Add the butter and sugar to a pan and place over a low heat to melt the butter and keep stirring till the sugar dissolves. Let this cool.
Sift the flour, baking powder and salt together and add the chopped walnuts.
Add the beaten eggs to the coffee mixture and add this and the butter and sugar mixture to the dry ingredients. Stir with a sturdy wooden spoon until just combined.
Pour into prepared cake tin and bake for 35 minutes or until a knife inserted in to the centre comes out clean. Let the cake cool on a wire rack before pouring the glaze over it.
For the glaze, mix the coffee and hot water together and then add to the icing sugar. Stir till the glaze is smooth. Pour over the cake just before serving.