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Espresso Cake with Mocha Streusel Ribbon
Espresso Cake with Mocha Streusel Ribbon
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Prep Time:
25 minutes
Total Time:
4 hours
Indulgent mocha espresso cake: Rich chocolate with a coffee kick. Perfect pick-me-up packed with intense flavor in every bite. Level up your day with decadence!
Ingredients:
  • 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
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 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
  • 3 tablespoons whipping cream
  • 2/3 cup miniature semisweet chocolate chips
  • 2 teaspoons instant espresso coffee powder or granules
Instructions:
  • Preheat oven to 325°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour it. In a small bowl, combine 2 tablespoons flour, brown sugar, and 1 tablespoon espresso powder. Use a pastry blender or fork to incorporate 1 tablespoon butter until crumbly. Then, mix in 1/2 cup chocolate chips and pecans. Set aside.
  • Combine 3 cups of flour, baking powder, and salt in a medium bowl; set aside. In a 1-cup glass measuring cup, mix milk and 1/4 cup espresso powder; set aside.
  • In a large bowl, use an electric mixer to blend granulated sugar, 1 cup of butter, vanilla, and eggs on low speed for 30 seconds. Increase speed to high and beat for 5 minutes, scraping the bowl occasionally. Gently mix flour mixture and milk mixture into sugar mixture in alternating additions until smooth. Spread 3 cups of batter into the pan, sprinkle streusel mixture over it, then carefully spread the remaining batter on top.
  • Bake for 1 hour 30 minutes to 1 hour 40 minutes until a toothpick inserted in the center comes out clean and the top of the cake is no longer moist. Let it cool for 20 minutes, then remove from the pan and place on a cooling rack. Allow it to cool completely for about 2 hours.
  • Combine the glaze ingredients in a small microwave-safe bowl. Microwave on High for 30 seconds, then stir until smooth. Drizzle the glaze over the cake, letting it cascade down the sides.

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