Mocha Coffee Cake

This coffee cake is simple to make, and the mocha flavor and drizzle amp up the flavor. Wow your family and friends at your next brunch!

5 from 2 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 338kcal

Author: Michelle

Ingredients

For the Coffee Cake

6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons brewed espresso
2/3 cup plain Greek yogurt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cocoa powder cocoa powder
1 1/2 cups flour divided

For the Filling

1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons cocoa powder
1/2 teaspoon salt
1/4 cup flour
2 tablespoons brewed espresso
2 teaspoons unsalted butter melted

For the Drizzle

2 tablespoons unsalted butter
1 cup powdered sugar
1 tablespoon milk
3 tablespoons espresso

Instructions

Preheat oven to 350 degrees and grease springform pan.
Cream 6 tablespoons of butter with the granulated sugar until light and fluffy for two to three minutes. On low speed, add the eggs one at a time, beating well between each addition.
6 tablespoons unsalted butter, 3/4 cup sugar, 2 eggs
Add 2 tablespoons of espresso, the vanilla, and the yogurt and mix until thoroughly combined. Add the baking soda, baking powder, 1/2 teaspoon of salt, and 2 teaspoons of cocoa powder and mix again until thoroughly combined. Add 1 1/2 cups of the flour and mix until just incorporated. Pour batter into your prepared cake pan.
1 teaspoon vanilla, 2 tablespoons brewed espresso, 2/3 cup plain Greek yogurt, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cocoa powder, 1 1/2 cups flour
In a new bowl, place the brown sugar, cinnamon, nutmeg, 2 teaspoons of cocoa powder, 1/2 teaspoon salt, and the last 1/4 cup of flour. Mix well, then add 2 tablespoons of the espresso and 2 teaspoons of melted butter and stir.
1/2 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 2 teaspoons cocoa powder, 1/2 teaspoon salt, 1/4 cup flour, 2 tablespoons brewed espresso, 2 teaspoons unsalted butter
Drop dollops of the mocha mixture onto the cake. Dip a fork into the cake and swirl to distribute the mocha mixture.
Bake for 45-50 minutes, until a cake tester comes out clean. Cool completely.
To make the drizzle, combine 2 tablespoons melted butter, milk, and the last 3 tablespoons of espresso. Add powdered sugar, and mix until it's smooth.
2 tablespoons unsalted butter, 1 tablespoon milk, 3 tablespoons espresso, 1 cup powdered sugar
Drizzle the glaze over slices as you serve them.

Equipment

Amish Broom Cake Tester

Cake Pans

Round Parchment Paper

Notes

You can also make this with a 9-inch cake pan or an 8x8 baking dish.
You can make the glaze ahead of time and just heat slightly when you're ready to serve. Be sure to store it in a tightly sealed container.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.