Mocha Coffee Cakes with Chocolate Streusel

Lynnda Cloutier


These little cakes are a real pick me up. If you want to bake one cake, bake in a greased 10 inch tube (angel cake) pan for 50 to 60 minutes source unknown

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1/4 cup chocolate covered espresso beans, chopped
1/4 cup mini semisweet chocolate chips
1/4 cup sugar
1/4 cup chocolate covered espresso beans
3 tbsp. unsweetened cocoa powder
4 oz. bittersweet bar chocolate, chopped
3 cups flour, sifted
1 1/2 cups baking powder
1 tsp. table salt
1/2 tsp. baking soda
2 sticks unsalted butter, softened, 16 tbsp.
1 tsp. vanilla extract
1 2/3 cup sugar
3 eggs
1/2 cup hot brewed coffee
1 tbsp instant espresso powder
1 1/2 cups buttermilk

Directions Step-By-Step

Preheat oven to 350. Coat three 6 cup popover or muffin pans with nonstick spray.
For the topping mix chopped espresso beans and chocolate chips. Set aside. For the filling, process 1/4 cup sugar, 1/4 cup espresso beans, cocoa, and chopped chocolate in a food processor til sandy.
For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl. Beat butter and vanilla with mixer in bowl til smooth.
With mixer running, gradually beat in 1 2/3 cup sugar til light and fluffy and all sugar dissolves, about 5 minutes
Stir together coffee and espresso powder, then stir into buttermilk. Alternately mix flour mixture and buttermilk mixture into creamed mixture starting and ending with flour, just to mix
Scoop batter with a # 30 scoop (2 Tbsp) into each prepared cup. top batter with 1 heaping tsp. filling and a second scoop of batter. Mix remaining filling with topping and sprinkle on cakes. Bake cake til a toothpick inserted into centers comes out clean,17 to 20 minutes. Let cakes cool in pans, 30 minutes, then loosen edges and remove.

About this Recipe

Course/Dish: Cakes