Categories: Dessert

Ingredients

• Cake:
• Baking spray with flour
• 2 3/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/3 cup unsweetened cocoa powder
• 10 tablespoons unsalted butter, room temp.
• 2 cups granulated sugar
• 3 large eggs
• 3/4 cup fat free sour cream
• 3/4 cup strong freshly brewed coffee
• Sugared Coffee Beans:
• 3 tablespoons superfine sugar
• 1 tablespoon honey
• 12 whole coffee beans
• Glaze:
• 1 cup powdered sugar, sifted
• 2 tablespoons espresso powder combined with 3 tablespoons boiling water
• 1 tablespoon Kahlua or similar liqueur

Directions

1. Heat over to 350 degrees with rack in the center. Lightly coat a 12 cup Bundt pan with baking spray. Set aside.

2. To make cake: Combine flour, baking powder, salt, and cocoa powder in a medium bowl, whisking well. Set aside. Place butter in separate bowl; beat with an electric mixer at medium-low speed, until soft and creamy. Add sugar, beat well. Add eggs one at a time., beating well after each addition. Gradually beating in flour mixture, alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at bottom to combine.

3. Spoon batter into prepared pan, spreading evenly. Bake until knife tip inserted into the middle comes out clean. 45-55 minutes. Let cake cool.

4. To make sugared coffee beans: Sprinkle some superfine sugar onto a sheet of wax paper. Dip one coffee bean into honey, transfer wet bean to wax paper, and sprinkle with superfine sugar. Continue with remaining beans. Let dry.

5. To make glaze: Combine powered sugar, espresso powder mixture, and liqueur in a medium bowl. Stir well with a fork until smooth. Transfer cooled cake to a serving platter. Drizzle glaze generously over cake and decorate with sugared coffee beans.

Email to a friend | Print this recipe | Back