Kek Coklat Moist with Coffee Glaze
80% asli · Malaysian Fusion
A delightful twist on the classic Kek Coklat Moist, enhanced with a subtle coffee flavor in the cake and a rich coffee glaze for an extra layer of indulgence.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour200g
- Unsweetened cocoa powder50g
- Baking soda1 tsp
- Baking powder1 tsp
- Salt1/2 tsp
- Butter, unsalted200g
- Granulated sugar200g
- Eggs, large3
- Vanilla extract1 tsp
- Buttermilk240ml
- Hot water120ml
- Instant coffee powder1 tbsp
- Powdered sugar150g
- Milk2-3 tbsp
Langkah
- 1
Preheat oven to 175°C (350°F). Grease and flour a 20cm (8-inch) round cake pan.
- 2
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- 3
In a large bowl, cream together butter and sugar until light and fluffy.
- 4
Beat in eggs one at a time, then stir in vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- 6
Dissolve the instant coffee powder in the hot water. Let cool slightly.
- 7
Gently fold the coffee-water mixture into the cake batter.
- 8
Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 10
Prepare the coffee glaze: Whisk together powdered sugar, 2 tbsp milk, and 1 tsp instant coffee powder until smooth. Add more milk if needed to reach desired drizzling consistency. Drizzle over the cooled cake.
