½cupvery strong brewed coffee or espressocooled to warm
2.5cupsall-purpose flour; more for the pan11-1/4 ounces
2teaspoonsbaking powder
½teaspoonsalt
¼teaspoonbaking soda
1Tablespooninstant espresso powder
2teaspoonsground ginger
1teaspoonground cinnamon
⅛teaspoonfreshly grated nutmeg
⅛teaspoonground cloves
1.25cupsunsalted buttersoftened at room temperature; more for the pan, 10 ounces
1.25cupspacked light brown sugar
3large eggs at room temperature
2large egg yolksat room temperature
Instructions
Position a rack in the center of the oven and heat the oven to 350°F.
Grease and flour a large bundt pan (or 4 mini loaf pans if that is what you are using).
In a liquid measuring cup, stir the warm brewed coffee with the molasses. Set aside.
In a medium bowl, sift the flour with the baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg, and cloves. Whisk to combine. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1-2 minute.
Add the brown sugar and beat for about 2-3 minutes, until fluffy. Add the eggs and egg yolks, one at a time, beating after each addition so the egg is well mixed in.
With the mixer on low, alternately add the flour and coffee mixtures, beginning and ending with the flour. Beat the mixture on medium speed until the batter is smooth, stopping a couple of times to scrape the bowl.
Transfer the batter into the prepared bundt (or mini loaves) pan and spread the top with a rubber spatula.
Bake for approximately 38 to 40 minutes (approximately 30 minutes for mini loaves) or until a toothpick comes out clean.
Let the cake cool in pan on a rack for 10 minutes and then turn out onto the wire rack to cool completely.
Notes
If desired, when the cake is completely cooled you can sift some powdered sugar onto the top for a nice snowy effect.
Store the cake covered at room temperature up to 4 days. It can also be stored in the refrigerator for up to a week.
To freeze the cake, wrap it with a couple of layers of plastic wrap and place the cake in a large container. The cake can be frozen for up to 3 months. Thaw it overnight in the refrigerator. Remove the cake from the refrigerator about an hour before serving. To decorate, sift a couple tablespoons of powdered sugar on top of the cake.