mocha coffee cakes with chocolate streusel

Name: Mocha Coffee Cakes with Chocolate Streusel
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

(1 RATING)

35 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Oct 14, 2013

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

How To Make mocha coffee cakes with chocolate streusel

Step 1

Preheat oven to 350. Coat three 6 cup popover or muffin pans with nonstick spray.

Step 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.
Step 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.
Step 4

With mixer running, gradually beat in 1 2/3 cup sugar til light and fluffy and all sugar dissolves, about 5 minutes
Step 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
Step 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.
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