By In The Kitchen With Stefano Faita
This rich and ultra moist cake with a chocolate and pecan streusel is a must-have recipe. And, yes, it’s a coffee cake made with actual coffee!
Yield: 12 to 16 servings
1 cup brown sugar
1/4 cup flour
1 tsp. cinnamon or allspice
1 tbsp. cocoa powder
Pinch instant espresso powder
3/4 cup chopped toasted pecans
1/3 cup chopped dark chocolate or chocolate chips
1/4 cup melted butter
1 tsp. vanilla
Mocha Coffee Cake
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup butter, room temperature
2 cups sugar
1 tbsp. vanilla
1 cup milk
1/2 cup sour cream
1/2 cup cold coffee
Icing sugar, for garnishing (optional)
Whipped cream, for serving (optional)
Add brown sugar, flour salt, cinnamon, cocoa powder, instant espresso powder, pecans and chocolate to bowl. Stir. Add melted butter and vanilla. Toss to combine. Set aside.
Mocha Coffee Cake
Preheat oven to 350 degrees F. Butter a bundt pan. For extra insurance, butter and flour the pan.
Combine flour, baking powder, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy, about 1 minute.
One at a time, add eggs, beating until fully incorporated before adding the next egg. Beat until light and fluffy. Add vanilla. Beat to combine.
In another bowl, combine together milk, coffee and sour cream.
Alternate adding milk mixture and flour mixture in 2 additions.
Scrape half of the cake batter in prepared pan. Sprinkle half the streusel mixture on top. Scrape in remaining batter. Sprinkle with remaining streusel mixture.
Bake until cake tester comes out clean when inserted into centre of cake, about 1 hour and 15 minutes.
Cool cake in pan. Cool completely and then invert onto serving plate.
Dust with icing sugar. Slice and serve with whipped cream, if desired.