#coffeecake #mochacake #poundcake #asmrcooking
Do you like that bitter taste of coffee in your morning cake? I do. And I want to show you how to make this easy and moist coffee cake that you can easily make with instant coffee or a short espresso.
The mocha cake I’m showing you is so moist and soft and it’s perfect next to a good cup of coffee and you can store it in a food storage box, in the fridge up to 3 days.
Ingredients:
2 eggs
a pinch of salt
sugar 200g.
oil 80ml. (sunflower or corn oil)
milk 100ml.
lemon juice 2 tablespoons
flour 190g.
baking powder 1 teaspoon
instant coffee 2 tablespoons
hot water 2 tablespoons
optional: vanilla or coffee extract 1 teaspoon
*you can replace the instant coffee and water with a short espresso
Instructions:
1. Mix the eggs with salt and sugar.
2. Add the oil and mix.
3. Add the milk with lemon juice.
4. Sift the flour and baking powder and whisk until you get a nice and smooth mixture.
5. In a small bowl, whisk for 5 minutes the instant coffee with hot water.
6. Add a part of the mixture and combine with the coffee (see video)
7. Pour a part of the “white mixture” in a loaf tray or springform, then the coffee mixture. Then complete with the rest of the “white mixture”.
8. Bake the coffee cake in the preheated oven at 175°C for 45 minutes.
*Use a toothpick to check if the cake is ready!
Enjoy!
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