Mocha Red Bean Cake
Quick answer
- Total time
- 54 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Cocoa and instant coffee darken the crumb of this cake, and small dots of sweet red bean paste sit scattered through the middle.
Read more
Most bites are bittersweet mocha; every so often you hit a moist pocket of bean paste whose sweetness tones down the bitter coffee. The top is raked with a fork before baking, which leaves a rough, homey surface rather than a smooth glaze.
Ingredients
Instructions
- 1
Preheat the oven to 180C until fully hot, not just turned on.
Line the base and sides of an 18 cm round cake pan with parchment so the moist mocha cake releases cleanly.
- 2
Sift 190 g flour, 12 g cocoa, 5 g instant coffee, 6 g baking powder, and 2 g salt together.
Break up any coffee clumps with your fingertips so bitter spots do not remain in the batter.
- 3
Whisk 2 eggs with 95 g sugar until the sugar looks moistened and slightly lighter.
Add 120 ml milk and 70 g melted butter, then mix until no streaks of butter are floating on top.
- 4
Add the dry mixture to the wet mixture and fold only until most dry streaks disappear.
Scrape from the bottom with broad strokes, because overmixing will make the cake tough and heavy.
- 5
Pour half the batter into the pan, then dot 130 g sweet red bean paste across it in small pieces.
Keep the dots spread toward the edges too, since one large mound can sink and make a dense center.
- 6
Cover with the remaining batter and rake the surface lightly with a fork to create a rough pattern.
Bake at 180C for 30 to 32 minutes, then cool before slicing when the center springs back gently.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Black Sesame Miso Cornbread
all-purpose flour, baking powder
Dorayaki (Sweet Red Bean Pancake Sandwich)
all-purpose flour, baking powder
Rhode Island Clam Cakes
all-purpose flour, baking powder