Mocha coffee cake recipe plated

Mocha Coffee Cake

December 24, 2013 by Michelle

We have a tradition in our house that every morning we had coffee cake for Christmas breakfast, just like we have my favorite lasagne every year on Christmas Eve (though not this year, as I’m not hosting everyone given the size of our current rental).  My mom makes an amazing blueberry coffee cake with a streusel topping that quickly disappears.

When a friend hosted a holiday brunch last week for friends, I asked what I could bring.  She suggested a coffee cake, and I immediately thought of that one.  However, I don’t have any blueberries in my freezer at the moment and don’t have the extra space to keep them frozen.  So I thought about what kind of a coffee cake I’d want to eat.  And I decided that as cold as it is, I wanted a coffee coffee cake.  No.  I wanted a mocha coffee cake.

And so I went on a little search.  Interestingly, none of the coffee cakes I found were what I wanted to make.  I wanted something that was lighter and not too sweet with a great mocha flavor and didn’t require sour cream (because it’s just not my favorite).  And so I decided to get creative with ingredients that I already had in my pantry.

The good news?  It was… amazing.  It went over really well at the holiday brunch, and there was just a little bit left that I brought home.  It quickly disappeared after dinner, and my bitter husband didn’t even get any.  So apparently I’ll be making this again.  And again and again.

Mocha coffee cake recipe plated

I made it in a 9 inch round cake pan, but this would also work in an 8 by 8 square pan, depending on how you wanted to cut and serve it.

Mocha Coffee Cake
Ingredients:
8 T plus 2 t unsalted butter, at room temperature, divided
3/4 c sugar
2 eggs
1 t vanilla bean paste
7 T brewed espresso, divided
2/3 c plain Greek yogurt
1 t baking powder
1/4 t baking soda
1 t salt
4 t cocoa powder, cocoa powder
1 3/4 c flour, divided
1/2 c brown sugar
2 t cinnamon
1/2 t nutmeg
1 c powdered sugar
1 T milk

Directions:

Preheat the oven to 350 degrees and prepare either a 9 inch round cake pan or an 8 by 8 square pan.  Butter and flour the pan well.

Cream 6 tablespoons of butter with the granulated sugar until light and fluffy for two to three minutes.  When it is lightened in color and comes back together while being mixed, it’s ready for the next step.  Slow the beater to low and add the eggs one at a time, beating well between each addition.

Add 2 tablespoons of espresso, the vanilla bean paste, and the yogurt and mix until thoroughly combined.  Add the baking soda, baking powder, 1/2 teaspoon of salt, and 2 teaspoons of cocoa powder and mix again until thoroughly combined.  Add 1 1/2 cups of the flour and mix until just incorporated.  Pour the batter into your prepared cake pan.

Coffee cake in pan before baking

Make the mocha “layer” next.  Place the brown sugar, cinnamon, nutmeg, 2 teaspoons of cocoa powder, 1/2 t salt, and the last 1/4 cup of flour.  Use a fork to ensure everything is evenly distributed.  Add 2 tablespoons of the espresso and 2 teaspoons of melted butter and stir until completely mixed.

Using the same fork, drop dollops of the mocha mixture onto the cake so that it is covered here and there in the filling.  Dip the fork into the cake and swirl a bit to distribute the mocha mixture around without disturbing the butter and flouring of the cake pan or truly stirring the mocha into the rest of the cake.

Mocha topping mixed into coffee cake batter

Bake for 45-50 minutes, until a cake tester comes out clean.  Cool completely.

Perfectly baked mocha coffee cake

Make the drizzle to spoon over slices of the coffee cake when serving.  Beat together 2 tablespoons of butter and the powdered sugar until creamed. Add the milk and the last 3 tablespoons of espresso and mix until you’ve ensured the lumps are all gone.  You can make this ahead of time and just heat slightly when you’re ready to serve.

Making drizzle for mocha coffee cake

Mocha Coffee Cake

Mocha Coffee Cake

Ingredients

  • 8 T plus 2 t unsalted butter, at room temperature, divided
  • 3/4 c sugar
  • 2 eggs
  • 1 t vanilla bean paste
  • 7 T brewed espresso, divided
  • 2/3 c plain Greek yogurt
  • 1 t baking powder
  • 1/4 t baking soda
  • 1 t salt
  • 4 t cocoa powder, cocoa powder
  • 1 3/4 c flour, divided
  • 1/2 c brown sugar
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1 c powdered sugar
  • 1 T milk

Instructions

  1. Preheat the oven to 350 degrees and prepare either a 9 inch round cake pan or an 8 by 8 square pan. Butter and flour the pan well.
  2. Cream 6 tablespoons of butter with the granulated sugar until light and fluffy for two to three minutes. When it is lightened in color and comes back together while being mixed, it's ready for the next step. Slow the beater to low and add the eggs one at a time, beating well between each addition.
  3. Add 2 tablespoons of espresso, the vanilla bean paste, and the yogurt and mix until thoroughly combined. Add the baking soda, baking powder, 1/2 teaspoon of salt, and 2 teaspoons of cocoa powder and mix again until thoroughly combined. Add 1 1/2 cups of the flour and mix until just incorporated. Pour the batter into your prepared cake pan.
  4. Make the mocha "layer" next. Place the brown sugar, cinnamon, nutmeg, 2 teaspoons of cocoa powder, 1/2 t salt, and the last 1/4 cup of flour. Use a fork to ensure everything is evenly distributed. Add 2 tablespoons of the espresso and 2 teaspoons of melted butter and stir until completely mixed.
  5. Using the same fork, drop dollops of the mocha mixture onto the cake so that it is covered here and there in the filling. Dip the fork into the cake and swirl a bit to distribute the mocha mixture around without disturbing the butter and flouring of the cake pan or truly stirring the mocha into the rest of the cake.
  6. Bake for 45-50 minutes, until a cake tester comes out clean. Cool completely.
  7. Make the drizzle to spoon over slices of the coffee cake when serving. Beat together 2 tablespoons of butter and the powdered sugar until creamed. Add the milk and the last 3 tablespoons of espresso and mix until you've ensured the lumps are all gone. You can make this ahead of time and just heat slightly when you're ready to serve.
http://www.honestandtruly.com/mocha-coffee-cake-recipe/

    Comments

  • Linette


    This sounds delicious! I’m a big fan of anything with coffee and chocolate in it:-)

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