Mocha Coffee Cakes with Chocolate Streusel

Lynnda Cloutier

By
@eatygourmet

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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Ingredients

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

1
Preheat oven to 350. Coat three 6 cup popover or muffin pans with nonstick spray.
2
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.
3
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.
4
With mixer running, gradually beat in 1 2/3 cup sugar til light and fluffy and all sugar dissolves, about 5 minutes
5
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
6
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