Description
A rich and moist coffee cake swirled with layers of chocolate, cinnamon, and espresso, topped with a luscious chocolate glaze. A decadent treat perfect for Mother’s Day!
Ingredients
Units
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (180ml) buttermilk
- 2 tbsp instant espresso powder
- 3 tbsp cocoa powder
- 1 tsp cinnamon
For the Chocolate Glaze:
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy cream
- 1 tbsp unsalted butter
Instructions
-
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a bundt pan or loaf pan.
-
Prepare Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
Cream Butter & Sugar:
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
-
Alternate Mixing:
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
-
Make the Mocha Swirl:
- In a small bowl, mix together espresso powder, cocoa powder, and cinnamon.
- Remove 1 cup of batter and stir in the mocha mixture.
-
Layer & Swirl:
- Pour half the vanilla batter into the greased pan.
- Spoon the mocha batter over it, then add the remaining vanilla batter.
- Use a knife or skewer to gently swirl the layers together.
-
Bake:
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the glaze.
-
Prepare the Chocolate Glaze:
- In a microwave-safe bowl, melt chocolate chips, heavy cream, and butter in 20-second intervals, stirring until smooth.
- Drizzle over the cooled cake.
-
Serve & Enjoy!
Notes
- For extra coffee flavor, dissolve espresso powder in 1 tbsp hot water before adding to the batter.
- If you don’t have buttermilk, substitute with ¾ cup milk + 1 tsp vinegar.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Serve with whipped cream or vanilla ice cream for an indulgent twist.
