Ethiopian Coffee Spice Cake with Espresso Cream (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
2. If using a Bundt pan, apply a baking spray made with flour.
3. Beat eggs at high speed for 3-5 minutes until light and fluffy.
4. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
5. Add the milk, molasses (or honey), grated ginger and ginger cake mix.
6. Mix on medium speed for one minute or until just combined.
7. Stir in the hot coffee-cocoa powder blend and mix until well combined.
8. Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
9. Cool in baking pan for 5-10 minutes before unmolding

The Cream

1. Beat the ingredients on medium speed until thick and creamy.
2. Serve the cake garnished with espresso cream.