Step 1: Preheat the Oven
Preheat to 350°F (175°C).
Grease and flour an 8-inch (20 cm) round or square pan, or line with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar with an electric mixer for 3–4 minutes, until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Step 4: Add Coffee and Sour Cream
- Mix the cooled coffee and sour cream together.
- Alternate adding dry ingredients and the coffee mixture to the butter mixture — starting and ending with flour.
- Mix gently until just combined (don’t overmix).
Step 5: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Step 6: Make the Coffee Glaze
- In a small bowl, whisk together powdered sugar and coffee until smooth and pourable.
- Add a touch of milk or cream if you want a thinner glaze.
Step 7: Assemble
- Once the cake is completely cool, drizzle the coffee glaze over the top in smooth lines or zigzags.
- Sprinkle chocolate pearls generously on top before the glaze sets — they’ll stick perfectly.
- Optional: finish with a light dusting of cocoa powder or instant coffee for a café-style look.
Tips
- Brew strong coffee or espresso for a deeper flavor.
- Replace sour cream with Greek yogurt for a lighter version.
- Store covered at room temperature for up to 3 days or refrigerate for 5 days.
- Warm slightly before serving — it makes the flavors bloom beautifully.
Serving Ideas
- Serve with a cappuccino or cold brew for the perfect coffee pairing.
- Top with whipped cream or vanilla ice cream for dessert.
- Cut into mini squares and serve as bite-sized treats for guests.