Mocha Coffee Coffee Cake
Written by joythebaker on February 27, 2008 – 12:25 am -
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
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.)
Tags: Breakfast, cake, coffee cake. yummy, espresso
Posted in Breakfast, Cakes, Recipes | 35 Comments »
Oh Joy, this cake looks dreamy! It has a moist texture that I’m just crazy about, I’m definitely keeping this recipe.
A wonderful looking cake! Delicious! I bet that it would taste great with some caramelized bananas…
Cheers,
Rosa
Oh my, that looks ever so tasty. I wish I could have a slice with the bad coffee I just made. It would make my coffee not seem so bad.
I totally believe in sick days that involve my couch and some cake!
Yum! Love the three different batters!
ooooooooooohh…. i love, love, LOVE it! i think i am going to try that this wkend.. alli hv to do now is dig out my bundt tin!
thank you Joy, for bringing such delicious joy! (sorry… but i am extremely corny!)
Forget calling in sick, just quit and bake all day…
Oh my gosh.
I am not much of a cake eater (or many sweets that is) but that looks so darn good. Wow!
I wish it was a coffee break now
It looks yummy.
Wow!!! Evertyhing you bake looks sooooo good joy – when are you going to publish a recipe book!!!!
Tammy
These are the types of cakes I love! I am going to bake this very soon.
the cake has all my favorite flavors in it. I am going to bake it real soon, and try eating it in my pj.
Looks so good. I love the pictures. Also the glaze looks delicious.
I decided instantly upon reading the words “mocha coffee coffee cake” that I wanted to make this, but then I saw the recipe calls for a bundt pan! I’ve ignored a lot of great recipes because I don’t have a bundt pan, but this may be the one that finally inspires me to get one…
Many times, a cake will have an unflattering side or not look as delicious every step of the way. This cake is an exception. Even the batter looks good enough to eat with your hands. Oh, not me of course…(I can see I have said too much). I wonder, how does it hold up the next day? Often, I enjoy coffee cakes even better the day after they’re baked.
You can’t beat a chocolate cake with coffee in it…yours looks like one of the best ones I’ve seen! You have a really nice blog going…great pictures too!:)
oh my! my husband, the coffee lover, would love this!
Thanks for a very thought provoking post.
Can I make it with espresso instead of espresso powder? If so, how would that substitution work?
It looks great!
I’m making this for work for forgetting to take in a Valetine treat last week.
Thanks for the great looking recipe. I can almost taste the cake!
This looks delicious. Just to confirm, for a 12 cup bundt pan, I need to double all the ingredients?
What a beauful website. If you have a newsletter, please send.
[...] Mocha Coffee Coffee Cake is so [...]
This looks so good – I am baking one right now! Seriously….it is in the oven as I am typing this. I love your blog and *especially* your breakfast recipes.
If you hear loud sniffling, it’s probably me crying. Beautiful food makes me cry … like some people cry at the opera. I cry when I see fantastic food. Bravo for creating this sublime treat!!!
Okay, you are officially now my new BFF. Seriously. I am smitten. I baked this item today and I have photo proof! I made only one mistake: I took three pieces to the my daughters dorm room. I am one very serious fool. I need those items back, how on earth can college students appreciate this delicacy? I’m pretty sure it has been wasted upon them. Never, never, never again will I share this bake.
Come tomorrow I’m posting proof. Seriously. Seriously, I am!
[...] coffee coffee cake. You can find the recipe here. I only had enough powdered sugar for a little glaze, but it did not seem to stop us from [...]
Oh my Gosh, this cake is to die for, yummy! I am in 7th Heaven.
I love all things mocha! This is delightful =) I made one up the other day but I don’t have a bundt tin so i just put it in a normal round pan, it cooked perfect but instead of the coffee glaze I made up my mocha truffle genache….Delicious!!
I don’t have a bundt tin, so I was wondering how big a normal round pan should be for the same ratio of ingredients here? Thanks!
Hi Sarah! If I remember correctly, you could probably bake this cake in a 9 inch round pan… you might have a little batter left over for coffee cake cupcakes too!
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!
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
[...] 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 [...]
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.