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Breakfast / Brunch

Mocha Coffee Cakes

With coffee and chocolate, these cakes are a real pick-me-up. The bittersweet flavoring is sure to complement your morning cup of coffee.

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For one cake, bake in a greased 10-inch tube (angel food) pan, 50–60 minutes.


Preheat oven to 350°. Coat three 6-cup popover or muffin pans with nonstick spray.

For the topping, combine chopped espresso beans and chocolate chips; set aside.

For the filling, process sugar, espresso beans, cocoa, and chopped chocolate in a food processor until sandy.

For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl.

Beat butter and vanilla with a mixer in a bowl until smooth.

With mixer running, gradually beat in sugar until light and fluffy and all sugar dissolves, about 5 minutes. Beat in eggs.

Stir together coffee and espresso powder, then stir into buttermilk. Alternately mix flour mixture and buttermilk mixture into creamed mixture (starting and ending with flour) just to combine.

Scoop batter with a #30 scoop (2 Tbsp.) into each prepared cup. Top batter with 1 heaping tsp. filling and a second scoop of batter. Combine remaining filling with topping and sprinkle on cakes. Bake cakes until a toothpick inserted into centers comes out clean, 17–20 minutes. Let cakes cool in pans, 30 minutes, then loosen edges and remove.

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