Espresso Mocha Coffee Cake
Espresso mocha coffee cake combines the rich, bold flavors of espresso and chocolate, perfect for those who love a sweet pick-me-up.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons espresso powder
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- For the Mocha Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon espresso powder
- 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, espresso powder, and cocoa powder.
- Beat butter and sugar together until fluffy. Add eggs and vanilla, mixing well.
- Alternate adding dry ingredients and sour cream to the butter mixture. Stir in milk.
- Pour batter into the pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
- To make the glaze, whisk powdered sugar, milk, espresso powder, and cocoa powder.
- Drizzle glaze over the cooled cake.
Notes
Nutritional Information (Per Serving)
Calories: 310Total Fat: 16g
Saturated Fat: 9g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 3%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 3%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of cinnamon to the glaze for an extra layer of warmth.
- Use dark chocolate cocoa powder for a richer, deeper flavor.
- Top with chocolate chips for extra indulgence.
- If you’re feeling fancy, sprinkle some crushed espresso beans on top of the glaze for added crunch.