Name: The Las Culturistas “Chaos Brunch” Cake: Black Coffee Mirror Glaze, Egg McMuffin Crunch & Korean-Style Bulgogi Beef Layer
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 cup brewed strong black coffee; 1 1/4 cups granulated sugar (divided); 1/2 cup water; 2 tbsp powdered gelatin; 1/2 cup heavy cream; 8 oz cream cheese, softened; 1 tbsp instant espresso powder; 3 large eggs; 4 English muffins, split; 3 tbsp unsalted butter, melted; 8 oz thinly sliced beef ribeye or sirloin (for bulgogi); 2 tbsp soy sauce; 1 tbsp brown sugar; 2 tsp sesame oil; 2 garlic cloves, grated; 1/2 Asian pear, finely grated; 1/2 tsp black pepper; 1/2 tsp gochugaru (Korean chili flakes, optional); 4 slices American cheese (or cheddar); 2 scallions, thinly sliced; 1/3 cup panko breadcrumbs; Vegetable oil spray (for greasing pan); Pinch of salt

The Las Culturistas “Chaos Brunch” Cake: Black Coffee Mirror Glaze, Egg McMuffin Crunch & Korean-Style Bulgogi Beef Layer

CookwithNewsletter

This showstopping brunch cake is a fever dream of food culture—part tribute, part roast of our shared culinary obsessions. A silky espresso cheesecake sits atop a savory-crunchy English muffin base, layered with sweet-spicy Korean bulgogi beef and melty cheese. A black coffee mirror glaze adds visual drama and bitter depth. Inspired by the Las Culturistas’ wildest award categories, each bite is a celebration of the delicious, the absurd, and the iconic. This is the brunch centerpiece that says, 'I heard the burger (cake) is actually really good here.'

Ingredients

Instructions

Preheat oven to 350°F. Line an 8-inch round cake pan with parchment and spray with oil.
For the Egg McMuffin Crunch: Pulse English muffins in a food processor into coarse crumbs. Toss with melted butter, a pinch of salt, and panko. Spread on a baking sheet; bake 10-12 minutes until golden and crisp. Cool completely.
For the Bulgogi Beef: In a bowl, combine soy sauce, brown sugar, sesame oil, grated garlic, Asian pear, black pepper, and gochugaru. Add sliced beef; marinate 15 minutes. Sear beef in a hot skillet for 2-3 minutes until caramelized. Cool, then chop.
For the Cheesecake Layer: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well. Dissolve instant espresso in heavy cream and mix in. Pour into prepared pan. Bake 25-30 minutes until just set. Cool, then chill.
For the Black Coffee Mirror Glaze: Sprinkle gelatin over 1/2 cup water; let bloom 5 min. In a saucepan, combine brewed coffee and 3/4 cup sugar; heat until simmering. Whisk in bloomed gelatin until dissolved. Cool until slightly thickened but pourable.
Unmold cheesecake onto serving plate. Scatter half the Egg McMuffin Crunch over the top, pressing gently. Layer on bulgogi beef. Lay cheese slices over warm beef to melt slightly. Sprinkle scallions. Pour cooled mirror glaze over the cake, letting it drip.
Garnish with remaining Egg McMuffin Crunch and extra scallions. Chill 10 minutes to set glaze. Slice and serve with extra coffee.