Mocha Red Bean Cake
Quick answer
- Total time
- 54 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Mocha red bean cake combines cocoa and instant coffee in a moist batter with small portions of sweet red bean paste distributed through the middle.
Read more
Sift the flour, cocoa, coffee, baking powder, and salt together, breaking up any coffee clumps so no isolated bitter spots remain. Whisk the eggs and sugar until evenly moistened, then add the milk and melted butter. Mix until streaks of fat disappear before introducing the dry ingredients. Fold from the bottom with broad strokes and stop when almost no dry flour remains; prolonged mixing can make the baked crumb heavy. Pour half the batter into the lined pan, then place the red bean paste in many small dots, extending the distribution toward the edges. One large mound can sink and create a dense patch in the center. Cover with the remaining batter and lightly rake the surface with a fork to form a rough pattern. Bake until the middle springs back gently, then cool before slicing so the cake holds its shape. Each portion carries cocoa and coffee throughout the crumb, with moist pockets of sweet bean paste interrupting the darker mocha flavor.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Season
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.
- 4Prep
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.
- 5Step
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cocoa and instant coffee are sifted together for even mocha flavor
- Finish cue
- Cover with the remaining batter and rake the surface lightly with a fork to create a rough pattern.
- Avoid this
- Dot the bean paste in small spots to avoid sinking in one area.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
54min, 10 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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