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CHocolate Glazed Latte Cake

Chocolate Glazed Latte Cake

Adapted from Melissa Gray
Course Dessert
Cuisine Cakes
Keyword chocolate, latte
Author TheSpicedLife

Ingredients

For cake:

  • 3/4 cup strong coffee
  • 1 t instant espresso powder
  • 1/4 cup agave syrup or honey if you don't mind a honey flavor
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups dark brown sugar
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 3 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1 T vanilla

For glaze:

  • I was out of cream so I used butter plus 1% milk plus chocolate chips plus light corn syrup and pinch of salt and winged it. Use your favorite semi sweet chocolate ganache for glazing cakes; 6 oz chocolate to 1/2 cup heavy cream with a pinch of salt is a good ratio.

Instructions

  1. Make the coffee--use as strong of a coffee as you can. Dissolve the espresso powder into it while it is hot, and then add the agave syrup and set aside to cool.
  2. Preheat the oven to 350 F.
  3. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. Spray a 10 or 12 cup bundt pan with a baking spray with flour. If you choose a 10 cup pan, also prepare some mini cake pans or mini loaf pans. Set aside.
  5. Using an electric mixer, beat the butter on medium speed until creamy. Gradually add the brown sugar until it is incorporated, and then beat on medium high speed for 3 minutes, until lightened and fluffy.
  6. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat for one more minute, scraping the sides and bottom of the bowl as needed.
  7. Make sure the coffee mixture has cooled to at least room temperature--if it has not, place it in the fridge or freezer for a few minutes.
  8. On low speed, add the flour mixture and coffee mixture, alternating, in 4 and 3 additions, respectively, beginning and ending with the flour mixture. Finish mixing the batter by hand, scraping the sides and bottom thoroughly. Make sure it is all incorporated, but do not over mix.
  9. Pour the batter into the prepared cake pan/s. The batter should come to about 1-2 inches below the top of the bundt pan.
  10. Bake for 35-45 minutes (begin checking at 35 minutes for a smaller cake, 40 minutes for a larger cake), until the cake is pulling away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.
  11. Cool the cake in the pan for 15 minutes and then turn out onto a cooling rack.
  12. Make your chocolate ganache glaze. Set aside to cool.
  13. When cake has cooled completely, prepare to glaze it. Place foil or wax paper under the cooling rack. Pour the chocolate glaze over the top and sides of the cake. If desired, you can pour the extra ganache off of the foil, back into the bowl, and then drizzle additional layers of chocolate onto the cake.
  14. Let set completely before slicing.