MOCHA COFFEE CAKE
INGREDIENTS
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For the Crumb Topping:
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1 cup all-purpose flour
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3/4 cup unsalted butter, cold, cubed
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1/4 cup light brown sugar, packed
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1/4 cup powdered sugar
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2 teaspoons instant espresso powder
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1/4 teaspoon kosher salt
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For the Chocolate Swirl:
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6 ounces semisweet chocolate, coarsely chopped
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2 tablespoons unsalted butter
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3/4 cup chopped pecans
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1/4 cup strong brewed coffee
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1 tablespoon granulated sugar
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For the Cake:
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2 1/2 cups all-purpose flour
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2 tablespoons instant espresso powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1 teaspoon kosher salt
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1/2 teaspoon ground cardamom
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3/4 cup strong brewed coffee, room temperature
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1/2 cup sour cream
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2 teaspoons pure vanilla extract
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1/2 cup unsalted butter, 1 stick, room temperature
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1 1/4 cups granulated sugar
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3 large eggs, plus 1 egg yolk, room temperature
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For the Glaze:
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4 ounces semisweet chocolate, chopped
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1/2 cup heavy cream
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1 tablespoon kahlua
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