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.
FOR THE TOPPING, COMBINE:
FOR THE FILLING, PROCESS:
FOR THE CAKE, WHISK:
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, ¼ cup sugar, ¼ cup 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 1⅔ cups 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.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 10g 50%
Cholesterol 60mg 20%
Sodium 244mg 10%
Carbs 45g 15%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.