Coffee shop snack DIY | overweight coffee-flavored coffee cake making tutorial

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The rotten cake is fed with espresso in three forms: brewed coffee, espresso powder and coffee liqueur.

Production service 12-14 active time 1 hour total time 2 hours

Batching

For bread crumbs:

1 cup universal flour

3pm 4 cups frozen salt-free butter, cubic

1 take 4 cups (packing) light brown sugar

1pm 4 cups powdered sugar

2 teaspoons instant coffee powder

1 to 4 teaspoons Jewish salt

Chocolate Whirlpool:

6 ounces of semi-delicate chocolate, coarsely chopped

2 tablespoons unsalted butter

4 ounces of pecans (approx. 3pm 4 cups), lightly roasted and coarsely chopped

One cup of coffee with 4 espresso

1 tablespoon sugar

For the cake:

1 stick 2 cups (1 root) unsalted butter, room temperature, plus more pots

2 1x2 cup universal flour, add more pots

2 tablespoons instant coffee powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon Jewish salt

1x4 teaspoon ground nutmeg

3pm 4 cups of strong brewing coffee, room temperature

1 prime 2 cups of sour cream

1 teaspoon vanilla extract

1 1 take 4 cups of granulated sugar

3 large eggs and 1 egg yolk, room temperature

For polishing:

1 cup powdered sugar

2 tablespoons coffee liqueur

1 tablespoon sour cream

Special equipment:

10-inch tube tray

Preparation

Make bread crumbs:

Using your fingers, mix the flour, butter, brown sugar, powdered sugar, espresso and salt in a medium bowl until the mixture sticks together when pressed. Cool until ready to use.

Make chocolate whirlpool:

Melt the chocolate and butter in a heat-resistant bowl installed in a pot of simmering water (the water should not touch the bowl) or on top of a medium-calorie double-layer boiler. Remove calories from pecans, coffee and sugar and stir.

Make a cake:

Preheating furnace to 350 °F. In a tube pan of butter and flour, dig up the excess flour. Stir 2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl. Stir the coffee, sour cream and vanilla in another medium bowl.

In a vertical blender with paddle accessories, crush sugar and 1 beat 2 cups of butter until bright and fluffy, about 3 minutes. Beat the eggs and yolks once at a time and mix well each time. Add 3 dry ingredients, alternately add 2 times with the coffee mixture, scrape off both sides of the bowl each time.

Scrape 1/3 of the batter into a prepared pan; smooth the surface. Half of the drizzle chocolate whirlpool mixture. Add another 1/3 batter; make the surface smooth. Dry the remaining chocolate whirlpool mixture and scrape it in the remaining batter; smooth the surface. Bake the cake with breadcrumbs until the tester is inserted into the center and the cake bounces back and press for 40-50 minutes. Put the plate completely on the shelf.

Run a butter knife around the pan to loosen the cake. Gently pour the cake onto a large plate, then send the cake (crumbs up) back to the rack.

Glazed cake:

When the cake is cool, prepare the glaze. Stir the powdered sugar, coffee liqueur and sour cream in a medium bowl. Using a spoon, place the furry glaze on the cooled cake and place the spoon a few inches above the cake.

Go first

The cake can be made two days before service. The store packages the plastic until the service is ready.