Espresso Syrup Cake
Ingredients:
¾ cup (1 ½ sticks) unsalted butter, plus more for pan, at room temperature
1 ¼ cups sugar, divided
2 large eggs, divided
1 ¼ cups self-rising flour, divided
3 Tbsp. coffee-flavored liqueur
2 Tbsp. Sonoma Cold brew coffee
½ cup crème fraiche
½ cup whipped cream
½ cup chocolate covered espresso beans
Fresh mint for garnish
Directions
Preheat the oven to 350°F. Butter an 8 inch square nonreactive metal baking pan.
In the bowl of an electric mixer, beat the butter until smooth. Add 3/4 cup of the sugar and beat until fluffy.
Beat 1 egg into the butter and sugar mixture until well incorporated, followed by half of the flour. Repeat with the remaining egg and flour.
Pour the batter into the prepared baking pan and bake the cake until a tester inserted in its center comes out clean, about 25 minutes.
Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.
While the cake is cooling, make the syrup by combining the remaining 1/2 cup of sugar with the coffee-flavored liqueur and the reduced coffee in a medium nonreactive bowl. Whisk together until the sugar is mostly dissolved.
Using a wooden skewer or toothpick, poke holes all over the cake. Pour the syrup over the cake in several additions, allowing each addition to be absorbed before adding another.
Serve the cake warm or allow the cake to cool completely, and cover with plastic wrap to keep moist. Cake may be made 1 day in advance.
To serve, slice the cake into 8 equal portions. Combine the creme fraiche and the whipped cream, and gently fold together to combine. Place a slice of the cake on a dessert plate and top with a dollop of the creme fraiche mixture. Garnish with a few chocolate covered espresso beans, the mint and dust with confectioners' sugar.