Coffee Cake with Chocolate Glaze
Made with strongly brewed coffee instead of milk, this cake has a real, noticeable coffee flavor rather than just a hint. A simple chocolate glaze on top balances the slight bitterness and makes it feel finished without much extra work.
Ingredients
- 3 large eggs
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) strong brewed coffee, cooled
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- For the glaze: 4 oz (115g) chocolate + 1/2 cup (120ml) heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Whisk the eggs, sugar, and oil together, then whisk in the cooled coffee.
- Fold in the flour and baking powder just until combined.
- Pour into the pan and bake for 30-35 minutes, until a toothpick comes out clean.
- For the glaze, heat the cream until just simmering, pour over the chopped chocolate, and stir until smooth.
- Cool the cake for 10 minutes, unmold, then pour the glaze over the top and let set before slicing.
Tips
- Use coffee you'd actually drink — weak coffee gives a weak flavor in the cake.
- Let the coffee cool fully before mixing it in, or it can start cooking the eggs.
- Instant espresso powder dissolved in hot water is a convenient substitute for brewed coffee.
Frequently Asked Questions
Will this taste very bitter?
No — the sugar in the batter balances the coffee, so it reads as rich and aromatic rather than bitter.
Can I skip the glaze?
Yes, a dusting of powdered sugar or plain is also good if you prefer it simpler.
