ESPRESSO CAKE WITH MOCHA STREUSEL RIBBON
If the two loves of your life are coffee and chocolate, you've just found your beautifully baked match. This delicious mocha espresso cake brings all the decadent flavor of a chocolate cake, with a kick of irresistible coffee. Start off your day with a slice of espresso cake that does it all! It delivers on rich, intense flavors through every single bite and packs a pick-me-up for the day ahead. Make your day with a bit of decadence.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In small bowl, mix 2 tablespoons flour, brown sugar and 1 tablespoon espresso powder. Using pastry blender or fork, cut in 1 tablespoon butter pieces until crumbly. Stir in 1/2 cup chocolate chips and pecans; set aside.
- In medium bowl, mix 3 cups flour, baking powder and salt; set aside. In 1-cup glass measuring cup, combine milk and 1/4 cup espresso powder; set aside.
- In large bowl, beat granulated sugar, 1 cup butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel mixture over batter. Carefully spread remaining batter over streusel.
- Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small microwavable bowl, combine glaze ingredients. Microwave on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.
Nutrition Facts : Calories 450, Carbohydrate 61 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 41 g, TransFat 1/2 g
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Victoria Marina
[email protected]Yum!
Riaz Muhammad
[email protected]The espresso cake was moist and flavorful, and the mocha streusel ribbon added a nice touch of sweetness and crunch. This recipe is definitely a keeper!
Jaylyn Balladeng
[email protected]This espresso cake with mocha streusel ribbon was an absolute delight to make and even more delightful to eat! The flavors of coffee and chocolate were perfectly balanced, and the streusel topping added a delightful crunch. I would definitely recomme