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Espresso Cake with Mocha Streusel Ribbon

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

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

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

Steps

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
95mg
32%
Sodium
210mg
9%
Potassium
170mg
5%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
7%
Sugars
41g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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