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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Candice Herran
[email protected]I'm not much of a baker, but this recipe seems easy enough to follow. I think I might give it a try.
S R S A N D H U G
[email protected]Wow, this recipe looks amazing! I'm definitely going to try it this weekend.
Alone Alone
[email protected]This cake is absolutely gorgeous! I can't wait to try it.
No Thanks
[email protected]I loved the flavor of this cake, but it was a little too dense for my liking. I might try using a different flour next time.
Elius Tech
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's perfect for a special occasion.
Silent 333
[email protected]I'm not a big fan of coffee-flavored desserts, but this cake was surprisingly good. The mocha streusel ribbon added a nice touch of sweetness and crunch.
Tawsif Mahbub
[email protected]The cake was a bit dry for my taste, but the frosting was delicious. I would try it again with a different cake recipe.
Shone Munnings
[email protected]This cake is amazing! The combination of espresso and mocha is perfect. I will definitely be making this again.
Deathzgamer
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and the results are always impressive.
Paseka Gezani
[email protected]This espresso cake was a hit at my dinner party! The mocha streusel ribbon added a delicious and decadent touch. The cake was moist and flavorful, and the frosting was the perfect complement.