Eggless Coffee Cake with Chocolate Glaze | Easy Eggless Coffee Cake Recipe #SHORTS
I absolutely love a good coffee cake and this one is extra special as it is eggless and comes topped with a quick chocolate glaze!
Make this and let me know in the comments below what other simple cake recipes would you want me to share here!
Products I use in this video:
1. Bundt pan -
2. Induction stovetop -
3. Mixing bowl -
4. Jars -
5. Callebaut dark chocolate-
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients:
2 + 1/2 cups (300g) all-purpose flour
2 teaspoons (10g) baking powder
1 teaspoon (5g) baking soda
1 cup (226g) melted butter
½ cup (113g) caster sugar
1 cup (306g) condensed milk
1 teaspoon (5ml) vanilla extract
1 cup (240ml) hot milk
3 tbsp (15g) coffee powder
For chocolate glaze
1 cup (140g) chopped dark chocolate
2 (26ml) tablespoon vegetable oil
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1. Bake with Shivesh -
2. Desserts for Every Mood -
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Coffee Cake- Easy coffee cake recipe
This is a super delicious & a rich coffee cake with a beautiful aroma that you will love...
Check out my channel for more recipes:
#coffeecake #sueran #cakerecipes
I am using Nescafe in this cake, you can use any type of coffee, dark roast, espresso, mocha etc., as available
Don't forget to give it a LIKE & SUBSCRIBE to my channel for more recipes! :)
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INGREDIENTS:
- 180g Soften butter, using salted (3/4 cups + 1 tbsp)
- 180g Sugar (3/4cups + 2tbsp)
- 180g All purpose flour, sifted ( 1 1/2 cups)
- 3 Eggs
- 2 tbsp of coffee (using instant coffee)
- 2 1/2 tbsp of hot water to dissolve coffee
- 1 tsp Brandy (optional)
- 1 1/2 tsp Baking powder
- 1/4 tsp salt
- 1/4 Cup of Walnuts chopped (can substitute with cashews, almonds)
For Frosting:
- 113g Soften butter (1/2 cup)
- 260g Confectioners sugar(icing sugar) (2 1/8 cups)
- 1 tsp Nescafe/ coffee
- 11/4 tsp warm water to dissolve coffee
- 2 tsp of Cocoa powder
- Few Coffee beans for decorations
Other Equipments
- Bake even strip- You don't need to use it, I am using this for the first time in a video. This strip helps to keep top of the cake flat. Baking strip is soaked and put around the baking pan to keep the pan cool to give the cake an even bake. I have listed the link below for the strip.
- 8' Round baking pan buttered with a baking sheet on the bottom
-1M Wilton nozzel to pipe for decorations
- Piping Bag
* Bake in 350F (180C) degrees for 35 minutes or until a skewer inserted comes out clean (Time might change with different ovens)
PRODUCTS USED:
Check out for all the products I used
-
- Wilton bake even cake strips:
MUSIC:
A WAY FOR ME by Nicolai Heidlas Music
Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Coffee Buttercream Frosting
Best frosting for cakes, cupcakes and macarons. Ideal for decorating and really tasty.
Ingredients
Icing sugar - 100 grams/ 3½ oz
Butter - 40 grams/1½ oz,softened
Instant coffee powder - ½ teaspoon
Milk - 1½ teaspoon
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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Espresso Cake | Sally's Baking Recipes
This espresso chocolate chip cake combines a soft and moist cake flavored with espresso powder, strong coffee, plenty of chocolate chips, and ultra creamy coffee buttercream.
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