Mocha Red Bean Crumble Cake
Cocoa powder and instant coffee are folded into the batter together, producing a deep mocha character where the bitterness of coffee amplifies the chocolate's intensity rather than competing with it. Sweetened red bean paste - left in small, discernible pieces - is scattered through the crumb, providing pockets of earthy sweetness that interrupt the mocha richness with each bite. A buttery crumble topping bakes to a golden, crunchy cap that contrasts sharply with the moist cake below. The balance of red bean to batter matters: too much and the cake becomes dense and stodgy, too little and the Korean accent disappears. Resting the cake overnight allows the coffee and red bean flavors to meld into a more unified profile, making the second-day slice arguably better than the first.
Adjust Servings
Instructions
- 1
Preheat oven to 180C and line an 18 cm round cake pan.
- 2
Sift and mix flour, cocoa, coffee granules, baking powder, and salt.
- 3
Whisk eggs and sugar, then mix in milk and melted butter.
- 4
Fold in dry mix, pour half into pan, then dot red bean paste over it.
- 5
Cover with remaining batter and rake the top lightly with a fork for crumble texture.
- 6
Bake for 30-32 minutes, cool, and slice to serve.
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