Mocha Latte Coffee Cake

This mocha latte coffee cake is a coffee cake that actually includes coffee (along with chocolate, cinnamon, vanilla, and a pretty amazing pecan streusel)! 

 

This mocha latte coffee cake is a great way to get your morning coffee and cake along with a little chocolate together at the same time! 

This cake is both a coffee cake and a cake made with coffee, kind of like this Vietnamese Coffee Cake! Plus, it's topped with an amazing buttery pecan streusel that you will want to continue to pick off the top of the cake in little nibbles. 

This coffee cake begins with a cake loaded with espresso, cinnamon, and chocolate, along with a strong cup of hot coffee. 

Ingredients in the Cake:

Pantry Ingredients: Granulated Sugar, Cinnamon, Flour, Dutch-process cocoa powder, Baking powder, baking soda, fine sea salt, espresso powder, bittersweet chocolate chips, and vanilla bean paste. 

Dairy Ingredients: Unsalted butter, eggs, and sour cream. 

You will also need some strong-brewed coffee. 

Ingredients for the Streusel:

Pecans, all purpose flour, unsalted butter, brown sugar, cinnamon, sea salt, and semi-sweet chocolate chips. 

You can make the streusel in advance and refrigerate it overnight. 

To Make this Coffee Cake:

First, prepare the streusel by chopping the pecans and then roasting them in a skillet until the pieces are fragrant. 

After that, combine the flour for the streusel, the brown sugar, butter, salt, and cinnamon with your fingers until everything clumps together. Add the toasted pecans and then refrigerate the mixture until everything is chilled while you mix the cake ingredients. 

When you are ready to make the coffee cake, combine the butter, sugar, espresso, and cinnamon in a stand mixer. 

Once it's all fluffy, add the eggs, one at a time, and then add the sour cream and vanilla. 

Once everything is combined, in another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir everything together and then add the strong coffee. Add the bittersweet chocolate chips. 

Once you have all of the batter in the pan, sprinkle everything with the streusel and more chcolate chips and then bake for about 50 minutes. 

I used bittersweet chips in the cake and semisweet chips for the topping. 

Once the cake is baked, cool it on a rack in the pan for about an hour before transferring it to a serving platter. 

One of my favorite things about this cake is that it's even better the second day after you make it. It's actually kind of magical. 

I used bittersweet chocolate chips in the cake itself and semi-sweet chips in the streusel. You can change up the chips however you like. 

Mother's Day is approaching and brunch is on the calendar. If you're in charge of brunch this year, here are a lot of great recipes for Brunch Week!

More Brunch Recipes:

• Bacon, Egg, and Cheese Crepes from Hezzi-D's Books and Cooks
• Cinnamon Roll Monkey Bread from A Day in the Life on the Farm
• Coffee Cake Donuts from Jolene's Recipe Journal
• Fried Deviled Eggs from Cindy's Recipes and Writings
• Lemon Blueberry Quick Bread from A Little Fish in the Kitchen
• Masala Papad from Magical Ingredients
• Mocha Latte Coffee Cake from Karen's Kitchen Stories
• Simple French Toast Casserole with Apples from Blogghetti
• Sopes with Chorizo and Egg from Palatable Pastime
• Tex-Mex Breakfast Crepes from A Kitchen Hoor's Adventures
• Virgin Strawberry Margarita from Art of Natural Living

Mocha Latte Coffee Cake

Yield: 15

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

This mocha latte coffee cake is a coffee cake that actually includes coffee (along with chocolate, cinnamon, vanilla, and a pretty amazing pecan streusel)!

Ingredients

For the Streusel

• 169 grams (1 1/4 cups) unbleached all purpose flour
• 165 grams (3/4 cup packed) light brown sugar
• 4 grams (2 teaspoons) cinnamon
• 1/4 teaspoon fine sea salt
• 140 grams (10 tablespoons) unsalted butter, softened and cut into small pieces
• 28 grams raw pecans, toasted and finely chopped
• 1/4 cup semi sweet chocolate chips

For the Cake

• 300 grams ( 1/2 cups) granulated sugar
• 140 grams (10 tablespoons) butter, room temperature
• 6 grams (1 tablespoons) espresso powder
• 6 grams (1 tablespoon) ground cinnamon
• 2 large eggs, room temperature
• 180 grams (3/4 cup) full fat sour cream, room temperature
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 372 grams (2 3/4 cups) unbleached all purpose flour
• 25 grams (1/3 cup) sifted Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons fine sea salt
• 180 grams (3/4 cup) strong brewed coffee or espresso
• 128 grams (3/4 cup) bittersweet chocolate chips

Instructions

To Prepare the Streusel

1. Combine the flour for the streusel, the brown sugar, butter, salt, and cinnamon with your fingers until everything clumps together. Add the toasted pecans and then refrigerate the mixture until everything is chilled.
2. Cover with plastic wrap if keeping overnight.

To Prepare the Cake

1. Heat the oven to 350 degrees F. Spray a 9 inch by 13 inch cake pan with spray oil and line with parchment paper, leaving enough of the paper to hang over each long side of the pan.
2. In the bowl of a stand mixer, combine the butter, sugar, espresso, and cinnamon. Beat on medium for about 4 minutes.
3. Once it's all fluffy, add the eggs, one at a time, and then beat in the sour cream and vanilla for an additional minute.
4. Once everything is combined, in another large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the butter mixture and then add the strong coffee. Add the bittersweet chocolate chips and stir until everything is just combined.
5. Scrape the batter into the pan and smooth with an off set spatula.
6. Sprinkle everything with the streusel and then the semi-sweet chcolate chips and then bake for about 50 minutes.
7. Once the cake is baked, cool it on a rack in the pan for about an hour before transferring it to a serving platter.
8. Cut the cake into 15 pieces and store in an air tight container.

Nutrition Facts

Calories

503

Fat (grams)

24 g

Sat. Fat (grams)

14 g

Carbs (grams)

68 g

Fiber (grams)

3 g

Net carbs

65 g

Sugar (grams)

35 g

Protein (grams)

6 g

Cholesterol (grams)

72 mg

https://www.karenskitchenstories.com/2024/05/mocha-latte-coffee-cake.html

Karen's Kitchen Stories

cake, latte cake, coffee cake

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This recipe was adapted from The Cake Book. The perfect book if you love baking cakes.