Mocha Coffee Cake with Espresso Glaze

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 12  coffee-bean granita whole
• 1 tablespoon rum / brandy / coffee liqueur (such as Kahlúa)
• 3 large eggs 
• 2 tablespoons espresso powder with 3 tablespoons boiling water
• 2.8 cups flour all-purpose
• 2 cups granulated sugar 
• 1 tablespoon honey 
• 1 teaspoon kosher salt 
• 1 cup powdered sugar sifted
• 0.8 cup cream fat-free sour at room temperature ()
• 0.8 cup hot-brewed coffee brewed
• 3 tablespoons caster sugar 
• 10 tablespoon butter unsalted at room temperature ()
• 0.3 cup cocoa powder unsweetened

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• hand mixer
• wax paper
• spatula
• kugelhopf pan

Directions

1. Heat oven to 350 with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside.
2. Combine flour, baking powder, salt, and cocoa powder in a medium bowl, whisking well; set aside.
3. Place butter in a separate bowl; beat with an electric mixer at medium-low speed, until soft and creamy.
4. Add sugar; beat well.
5. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture, alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at the bottom to combine.
6. Spoon batter into prepared pan, spreading evenly.
7. Bake until knife tip inserted in the middle comes out clean (45-55 minutes); let cool.
8. Sprinkle some superfine sugar onto a sheet of wax paper. Dip 1 coffee bean into honey, transfer wet bean to wax paper, and sprinkle with superfine sugar. Continue with the remaining coffee beans; let dry.
9. Combine powdered sugar, espresso powder mixture, and liqueur (if desired) in a medium bowl; stir well with a fork until smooth.
10. Transfer cooled cake to a serving platter.
11. Drizzle glaze generously over cake; decorate with sugared coffee beans.