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Espresso Cake with Mocha Streusel Ribbon

Espresso coffee gives this decadent cake a richer, more intense flavor for a mid-afternoon treat that packs a pick-me-up.

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  • Prep Time 25 min
  • Total Time 4 hr 0 min
  • Servings 16

Ingredients

Streusel

2
tablespoons Gold Medal™ all-purpose flour
2
tablespoons packed brown sugar
1
tablespoon instant espresso coffee powder or granules
1
tablespoon cold butter, cut into 6 pieces
1/2
cup miniature semisweet chocolate chips
1/4
cup chopped pecans

Cake

3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup milk
1/4
cup instant espresso coffee powder or granules
2 1/2
cups granulated sugar
1
cup butter, softened
1
teaspoon vanilla
5
eggs

Glaze

3
tablespoons whipping cream
2/3
cup miniature semisweet chocolate chips
2
teaspoons instant espresso coffee powder or granules

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

EXPERT TIPS

Expert Tips

Espresso coffee powder is richer and darker than regular instant coffee and gives this cake an intense coffee flavor.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
210mg
210%;
Total Carbohydrate
61g
61%
(Dietary Fiber
2g
2%
  Sugars
41g
41%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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