Mocha Coffee Mmm

This cake is so far my husband's favorite cake. It is very moist, delicious and not too sweet. This cake has three fantastic flavors marbled together: vanilla, chocolate and yes coffee! The texture of this cake is smooth and light. It goes great with a glass of milk or a cup of coffee and is perfect for breakfast while in your pajamas with your favorite book. ;-) Enjoy!

I found this recipe on Joy the Baker's blog. She adapted the recipe from The Gourmet Cookbook. In her recipe she uses espresso powder, but I find that Starbucks Via works well too.

Recipe: Mocha Coffee Coffee Cake with Espresso Glaze

Recipe From: Joy the Baker

Ingredients:

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon salt

3 sticks (24 tablespoons) unsalted butter, softened

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

2 cups sour cream

4 Tablespoons cocoa powder dissolved in 3 Tablespoons hot water

2 Packets Starbucks Via dissolved in 2 Tablespoons hot water 

For the Glaze

1 Packet Starbucks Via

4-6 Tablespoons strong brewed coffee

1 1/2 cups confectioners' sugar, sifted

Directions:

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously spray with Baker's Joy a 10- inch (12 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.  

Transfer about one third of the batter to a small bowl.  Add Starbucks Via mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.  

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

Make the Glaze

Stir together Starbucks Via and 4 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners' sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.  

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.  

This makes a very generously sized cake. I had to put a quarter of the batter into another bundt pan to prevent he cake from baking over the pan. I had double Joy the Baker's recipe and I would recommend making the smaller version (recipe follows) if you are not serving a crowd.

 recipe from joythebaker.com

     adapted from The Gourmet Cookbook

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water

2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water 

For the Glaze

1 1/2 teaspoons instant espresso powder

2-3 Tablespoons strong brewed coffee

3/4 cup confectioners' sugar, sifted

Make the Cake

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.  

Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.  

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

 Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners' sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.  

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.  

(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan.  Increase the baking time to about 1 hour.)