8×8 or 9×9 cake pan
Cake
3 large eggs
¾ cup sugar
1 tsp vanilla extract
¾ cup flour
2 Tbsps. cocoa powder
2 tsps. baking powder
1 pinch salt
6 Tbsps. (4oz/84g) butter, melted
⅓ cup + 1 Tbsp milk
Mocha Glaze 1
4 Tbsps. (2oz/56gr) butter
1 ½ cups powdered sugar
2 Tbsps. cocoa powder
1 tsp vanilla extract
1½ – 3 Tbsps. strong coffee (regular or decaf)
2 Tbsps. unsweetened, shredded coconut
OR Glaze 2
2 cups powdered sugar
2 tsbps. cocoa powder
2 & 1/2 tbsps. water
1/3 cup desiccated coconut
- Preheat oven to 350°F. Line an 8×8 or 9×9 cake pan with parchment paper.
- Add the eggs, sugar, and vanilla extract to a large bowl. Use an electric whisk to whip until fluffy.
- In another, smaller bowl, whisk together the flour, cocoa, baking powder, and salt. (If cocoa is clumpy, run the whole mixture through a sieve or sifter.)
- Stir in the dry mixture, butter, and milk into the whipped egg-sugar mixture. Use the electic whisk on its lowest setting or a spatula to combine until blended.
- Pour the batter into the cake pan. Use a spatula to get everything out and to smooth the top. Bake for about 20-25 minutes or until a toothpick comes out clean. (It will be closer to 20 minutes for a 9×9 pan and closer to 25 minutes for an 8×8 pan).
- While the cake is cooling, make the glaze. First, melt butter in a saucepan over medium heat. Next, stir in the powdered sugar, cocoa powder, coffee, and vanilla extract. Mix until smooth, adding more coffee as needed to get the right consistency. (Note: if you want a more fluffy, frosting-like mixture, use an electric whisk to combine everything).
- Carefully transfer the cake to a cutting board or large plate. Use a toothpick to stick some holes into it. (This is not a must, but allows the glaze to seep into the cake.)
- Spread the glaze over the cake using a spatula. Sprinkle with the coconut. Slice into as many pieces as you want and enjoy!
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