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Mocha Coffee Coffee Cake

February 27, 2008 by Joy the Baker 64 Comments

This breakfast cake is a bad influence.  Not possible, you say?  Well, when chocolate and coffee join forces against me, I crumble.  This cake made me want to call in sick to work this morning, and just spend the day on the couch with cake.  I didn’t, but oh, oh the temptation!  Maybe it’s the coffee and chocolate combination or maybe it’s the fact that I’m eating cake for breakfast, but it just makes me want to indulge in every other part of my life. These days, my indulgence involves my pajamas, the couch, The Gourmet Cookbook, and well… this cake.  It’s cake for breakfast!  Try it and indulge.

This cake has three (yes, count em… three) delicious flavors marbled together: vanilla, chocolate and espresso.  The coffee cake is moistened by sour cream, which also creates a light and tender crumb.  The texture is smooth and light.   The Bundt type pan ensure that the cake bakes relatively quickly, without drying out. Essential.  This cake is delicious with milk or coffee, and tastes even better when you’re wearing pajamas.  True.

 

Mocha Coffee Coffee Cake with Espresso Glaze

Print this Recipe!

adapted from The Gourmet Cookbook

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water

2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water

 

For the Glaze

1 1/2 teaspoons instant espresso powder

2-3 Tablespoons strong brewed coffee

3/4 cup confectioners’ sugar, sifted

 

Make the Cake

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.

Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners’ sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.

(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan.  Increase the baking time to about 1 hour.)

 

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Filed Under: Breakfast, Cakes, Recipes

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Reader Interactions

Comments

  1. koko1215

    March 2, 2011 at 12:23 am

    YUMMY!!! you make me smile =))

    Reply
  2. Sarah

    February 28, 2011 at 7:26 pm

    Sooooooooo good! Probably the moistest coffee cake I’ve ever tried. I subbed plain Greek yogurt for the sour cream and it worked fantastically.
    Seriously, so delicious.
    Thanks! :]

    Reply
  3. Keisha

    January 12, 2011 at 5:38 pm

    This cake looks fanstastic. I have developed several of my own recipes, but couldn’t think of how to incorporate coffee into a cake, to make a good moist coffee cake. These flavors really compliment each other; I can’t wait to make this cake. I’m sure it taste as divine as it looks. Thanks for the recipe.

    Reply
  4. marixxa

    September 26, 2010 at 2:08 am

    in the oven now..I can’t wait :) The batter’s so yummy, I was telling hubby that we should send you a Christmas present for sharing with our family a lot of good recipes ;-)

    Reply
  5. nona

    June 14, 2010 at 5:54 am

    hi, well this recipe is up for over two years, but i just discovered your blog….it looks terrific. are you supposed to marble the batters with a knife or just spoon them alternately and leave it in sections of each batter? Thanks

    Reply
  6. Sandy

    May 31, 2010 at 7:19 pm

    OH JOY! OH JOY! OH JOY! How could you cause a person to sinfully drewal over this coffe cake! I’m soooo excited to bake this honey up tomorrow and ENDULGE!!! Have any more tasty treats we can blow our diet with? Thanks for going public with little taste bud jewel!

    Reply
  7. Ken Topham

    May 4, 2010 at 10:18 am

    Unlike so many that enjoy the posts and dream I like to pursue them for myself. Joy, this is a beautiful and delicious recipe. I had fun putting it together and was amazed at how pretty the batter went together into perfect shades of color. My glaze turned out much darker which initially worried me that it might be too strong but worked out very nice. The flavors were incredible and thank you for an awesome blog!

    Reply
  8. Akinaj

    February 24, 2010 at 9:02 am

    This is delicious! I made it first in a bundt tin two weeks ago, and it was very moist and more-ish.

    Today I decided to see how it would fare as muffins for a friend’s birthday party, and I must say the result is even better, if that’s possible.

    Double the recipe made enough for 24 muffins, and they took a good half hour to 40 minutes in the oven at the same temperature as the cake.

    Reply
  9. Nana

    October 28, 2009 at 8:02 am

    Hi Joy, I’d love to make this. Can I substitute sour cream with 1cup youghurt + 1tsp baking soda? Or is their any other better subtitute. Thankyou sooo much for sharing your creations with us. Its a treat for the eyes n the taste buds :)

    Reply
  10. gaity

    August 6, 2009 at 8:32 pm

    This sounds incredible! My sister just had a baby and she is craving everything chocolate and coffee and this sounds perfect! Where exactly do I get the instant espresso powder from? Thanks!

    Reply
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Trackbacks

  1. 135 « howzit says:
    June 4, 2011 at 10:48 am

    […] just once on the weekend, but on both Saturday and Sunday. I made jalapeno scones (pictured above), mocha coffee coffee cake (pictured), and a potato & cheese frittata (I was too hungry to take a picture of […]

    Reply
  2. » Blog Archive » three flavour buttercake says:
    March 8, 2011 at 1:36 pm

    […] dan pilihan tertuju pada golden almond lemon cake nya joe pastry atau mocha coffee cake-nya joy the baker. […]

    Reply
  3. Coffee Coffee Cake | Macheesmo says:
    July 31, 2010 at 11:01 am

    […] completely honest.  I’m not the first genius to think of baking a coffee cake with coffee.  Joy and Ree have done it for […]

    Reply
  4. Fun Foods for Father's Day | Food & Think says:
    June 18, 2010 at 9:13 am

    […] a caffeine molecule.) I bet he’d also love a coffee cake made with these recipes from Joy the Baker and The Pioneer Woman, both of which involve actual […]

    Reply
  5. Joy the Baker » Blog Archive » Cheddar Black Pepper Biscuits says:
    January 22, 2010 at 3:12 am

    […] True or False:  The joining of chocolate and coffee is like a cosmic combination of all that is good, just, and rock and roll in the […]

    Reply

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