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Espresso Cake with Hot Kahlua Syrup

Source of Recipe


From "Great Cakes" by Carole Walter






List of Ingredients



• -- The Cake --
  
• 3 Tbsp instant espresso
  
• 1/4 cup boiling water
  
• 1/4 cup cold water
  
• 2-1/4 cups sifted cake flour
  
• 1 Tbsp unsweetened cocoa powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 cup (1 stick) butter
  
• 1/2 tsp freshly grated lemon rind (zest)
  
• 1-1/2 cups superfine or strained sugar
  
• 3 large eggs
  
• 1 tsp vanilla extract
  
• 1/2 cup sour cream
  
• .
  
• -- The Hot Kahlua Syrup --
  
• 2/3 cup Kahlua or Tia Maria liqueur
  
• 1/3 cup water
  
• 3 Tbsp honey
  






Instructions



1. Position rack in lower third of oven and preheat to 350º F. Butter a 9-inch fluted ring. Dust the pan with all-purpose flour, then invert the pan over the kitchen sink and tap to remove excess.
   
   
2. To make the cake: In a small bowl, dissolve the espresso in boiling water. Stir in the cold water and set aside to cool.
   
   
3. Using a triple sifter, sift together the flour, cocoa, baking soda and salt. (If you do not have a triple sifter, sift the dry ingredients together 3 times.) Set aside.
   
   
4. Cut the butter into 1-inch pieces and put them and the lemon rind in the large bowl of an electric mixer fitted with beaters of paddle attachment. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1-1/2 to 2 minutes. Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally. Add the eggs, one at a time, at 1-minute intervals. Blend in the vanilla and sour cream. The mixture will look somewhat curdled at this point. This is okay.
   
   
5. Reduce mixer speed to medium-low. Add the dry ingredients, alternating with the espresso, dividing the dry ingredients into 3 parts and the espresso into 2 parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
   
   
6. Pour the batter into the prepared pan and smooth the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 55 to 65 minutes or until the cake begins to come away from the sides of the pan and a toothpick inserted into the center comes out dry. Remove from the oven. Set the pan on a cake rack for 10 to 15 minutes to cool slightly.
   
   
7. To make the syrup: In a small saucepan, blend the Kahlua, water and honey. Bring to a slow boil and simmer 2 to 3 minutes. Remove from heat. Pierce the top of the cake with a wooden skewer and slowly spoon the hot syrup over the top of the hot cake. Let stand in the pan for at least 1 hour to allow cake to absorb all the liqueur, then invert onto a rack and remove pan.
   
   Serves 8 to 10