COFFEE CAKE WITH ESPRESSO GLAZE AND AZÉLIA CHOCOLATE CHUNKS
3 1/4 cups (410 grams) all-purpose flour
2 1/4 tsp (9 grams) baking powder
1/4 tsp (2 grams) baking soda
1 tsp (6 grams) fine sea salt
1 1/2 tsp (4 grams) cinnamon
3/4 tsp (2 grams) cardamom
10 ozs (285 grams) Azélia 35% Milk Chocolate
2 cups (400 grams) granulated sugar
3/4 cup (145 grams) mild olive oil, or vegetable, plus more for greasing the pan
1 Tbsp (10 grams) pure vanilla extract
2 ea eggs
2 (34 grams) egg yolks
2 Tbsp (8 grams) espresso powder
3/4 cup (165 grams) strongly brewed warm coffee
2/3 cup (160 grams) sour cream
3 cups (300 grams) confectioners’ sugar
1 Tbsp (4 gram) espresso powder
6 Tbsp (88 grams) strongly brewed coffee, room temperature
AN toasted hazelnuts, roughly chopped for sprinkling
AN Azélia 35% Milk Chocolate finely chopped for sprinkling
- Preheat the oven to 350°F.
- Grease a 10- to 12-cup bundt pan with cooking spray or softened butter. Dust with flour, knocking out the excess.
- Place the flour, leavening, salt, cinnamon and cardamom in a medium-sized mixing bowl and whisk to combine.
- Chop the Azélia 35% Milk Chocolate roughly (each wafer should be in about 4 pieces) and add to the dry ingredients. Toss to coat.
- In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, combine the sugar, oil and extract and beat on medium speed for about 3 - 5 minutes.
- Add the eggs and yolks, one at a time, beating on low to combine after each addition.
- In a small bowl whisk the espresso powder into the coffee. Add the sour cream and whisk until smooth.
- On low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the coffee/sour cream mixture, in two, and ending with the dry.
- Stop mixing when you can still see a streak or two of flour.
- Remove the bowl from the mixer and continue mixing by hand with a rubber spatula, just to combine.
- Transfer the batter to the prepared pan. Bake for 50 - 55 minutes, rotating at the halfway point, until a cake tester inserted in the center comes out with a moist crumb or two.
- Let cool for 5 minutes on a cooling rack. Invert the cake and let cool another 5 minutes, before lifting the pan off of the cake. If it does not immediately release, try running a butter-knife around the outside edges and the center tube, and try inverting it again. Let cool to room temperature before glazing.
- While the cake cools, make the glaze.
- Place the confectioners sugar in a medium-sized bowl.
- Whisk the espresso powder into the coffee, and pour the mixture over the sugar.
- Whisk vigorously to combine until smooth.
- If the mixture is too thin, add a bit more sugar, and if it is too thick, add a bit more coffee (or water), a teaspoon at a time.
ASSEMBLY & FINISHING
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