A perfect cake for all coffee lovers! Impress your friends with this decadent and elegant European Espresso Cake!
If I can say two words to describe this cake, it would be ‘coffee cloud’. This is a recipe I got from one of my cousins and I’ve repeated it many times since. Basically this is just like an angel food cake, so you can see why anyone would become addicted to its fluffiness.
Personally I really love coffee, but I don’t drink it on a daily basis. You see, I can’t handle the caffeine. One cup, and I feel like I’m having an anxiety attack. That’s why I drink decaf sometimes. Now I know that a lot of coffee lovers hate decaf coffee, so don’t worry, this cake is glazed with an espresso glaze. #reallystrongcoffee
Every once in a while though, I don’t mind having my heart go pitter-pat if it means I can enjoy a slice of this cake. The glaze adds an amazing flavor to the cake. You feel like eating it out of the saucepan with a spoon! If you feel like it, you can make a mocha glaze by adding a little melted chocolate or some cocoa powder to the coffee glaze. I’ve done that and it’s just as delicious. Depends on who you’re serving it to. I know my sister usually prefers more of a mocha glaze. For me it really depends on my mood. Sometimes I want pure coffee flavor, and other times I love to combining it with chocolate.
A really important technique for this cake is to be very careful when mixing the ingredients together. A little overmixing, and your cake will turn out tough and dense. Just take your time and do it really slow. I could really tell I was more careful this time because this cake turned out lighter and fluffier than other times. #patienceiskey
I wouldn’t recommend serving this cake to kids since it does have an espresso glaze. I made a chocolate ganache for my little sisters and they got to enjoy the cake too. Glazing half the cake with chocolate and half with espresso would look really nice too!
I hope you give this great recipe a try and please comment and tell me what is your favorite coffee dessert. Another one of my favorite coffee dessert is Tiramisu.
European Espresso Cake
9 egg whites
6 egg yolks
3 egg yolks (you will only need 9 eggs total, but make sure to separate 6 yolks in one bowl and 3 in another)
3 Tbsp. oil
7 Tbsp. sugar
1 Tbsp. vanilla extract
1 cup sugar
1 cup flour (sifted)
2-3 Tbsp. instant espresso powder
7/8 cups of butter (2 sticks minus 2 Tbsp.)
For the cake: In an electric mixer beat the egg whites until they start becoming frothy. Slowly add the sugar and beat until stiff peaks. Beat in vanilla extract. In a small bowl mix together the 3 egg yolks with 3 Tbsp. oil. Slowly fold half the egg yolk mixture and half flour into the egg whites. After it’s incorporated a little, fold in the other half of the egg yolks and flour. Grease and lightly flour a bunt pan or a 13×9 in. baking pan. Bake for about 40-50 min. at 300 degrees F. or until toothpick inserted in the center comes out clean. If you’re using a bunt pan cool the cake upside down on bottle (if possible) as soon as you take it out of the oven, to prevent the cake from deflating.
For the glaze: In a heatproof bowl mix together the 6 egg yolks and 7 Tbsp. sugar. Place over a double boiler on medium heat stirring constantly for about 8-10 min. or until mixture thickens. Once the mixture has thickened, add the espresso powder and mix until combined. Remove from heat and set aside for about 5 min. to cool. Then add the softened butter and stir to combine. Allow the glaze to cool completely before pouring over the top of the cake.
Jessica the Baker
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