Mocha Espresso Coffee Cake
This mocha espresso coffee cake is a rich blend of coffee and chocolate, topped with a decadent streusel. Perfect for any coffee lover.
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 instant espresso powder
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips
- For the Streusel Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter cold and cut into cubes
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mixing until smooth.
- Stir in sour cream. Gradually add the dry ingredients, mixing until fully combined.
- Fold in the chocolate chips and pour the batter into the prepared pan.
- In a small bowl, combine brown sugar, flour, butter, and cinnamon for the streusel.
- Sprinkle the streusel mixture over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool on a rack before serving.
Notes
Nutritional Information (Per Serving)
Calories: 320Total Fat: 16g
Saturated Fat: 9g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Vitamins and Minerals
- Vitamin A: 10%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 3%
- Potassium: 5%
Additional Notes/Tips to Enhance Flavor
- Add a dash of cinnamon or nutmeg to the batter for a hint of spice.
- Drizzle with a chocolate glaze for extra indulgence.
- Serve with a shot of espresso for the full coffee experience.
- Try dark chocolate chips for a richer, less sweet flavor.