Cafe Latte Cake
- 6 whole Eggs
- 3 cups Sugar
- 1 teaspoon Salt
- 4 teaspoons Vanilla
- 1-1/2 cup Unsalted Butter, melted
- 4 cups Flour
- 1 cup Espresso, Divided
- 1 Tablespoon Instant Coffee Granules
- 1 cup Powdered Sugar
- 2 Tablespoons Corn Syrup
- Using a mixer whisk attachment, beat eggs, sugar, and salt on medium-high until mousse-like. Using a lower speed, beat in vanilla and butter. Stir in flour. Spread half of the batter in a 9"x13" pan. Mix half of the espresso into the remaining batter. Spread on top of the batter in the pan. Use a knife to marbleize. Bake for 35 minutes at 325u0b0F until the center is baked through.
- For the topping and glaze, while cake bakes, mix the coffee granules with the remaining espresso. In a separate small bowl, stir together powdered sugar and corn syrup. Add just enough of the espresso mixture, using teaspoon increments, to the powdered sugar until a smooth glaze is formed. (You will have some espresso mixture left over for the topping.)
- Immediately after removing the cake from the oven, pour the remaining espresso/coffee mixture over the hot cake. Drizzle the powdered sugar glaze over the top. Smooth the glaze with a spatula.
eggs, sugar, salt, vanilla, unsalted butter, flour, espresso, coffee, powdered sugar, syrup
Taken from tastykitchen.com/recipes/desserts/cafe-latte-cake/ (may not work)