Mocha Coffee Cake with Espresso Glaze

This recipe makes a lush, moist pie. The next day it gets even tastier.
Preheat the oven to 350 ° C with a wire rack in the center. Lightly brush a 12-cup baking dish with baking spray; set aside.To make the cake: Combine the flour, baking powder, salt, and cocoa powder in a medium bowl, whisking well; set aside. Put the butter in a separate bowl; beat with an electric mixer on medium-low speed until soft and creamy. Add sugar; beat well. Add the eggs one at a time, beating well after each addition. Gradually beat the flour mixture, alternating first with sour cream, then with coffee. Mix well with a rubber spatula; scrape the remaining dough from the bottom to blend.Spoon the batter onto the prepared pan, spreading it evenly. Bake until the tip of a knife inserted in the middle comes out clean (45-55 minutes); allow to cool.To make candied coffee beans: sprinkle a sheet of waxed paper with fine sugar. Dip 1 coffee bean in honey, transfer the wet beans to waxed paper, and sprinkle with extra-fine sugar. Continue with the remaining coffee beans; allow to dry.To make the frosting: Combine the powdered sugar, espresso powder mixture, and liqueur (optional) in a medium bowl; stir well with a fork until smooth. Transfer the cooled cake to a serving platter. Drizzle the cake liberally with icing; garnish with candied coffee beans.