Mochaccino Coffee Cake with Espresso Glaze

This rich, delicious cake is light and tender thanks to the addition of Greek yogurt. 

With espresso powder in the cake and in the glaze, it truly is the real deal "coffee cake!" 

I've got a poem to share with you today. It's short, sweet, and to the point. I think you'll like it.

I like coffee,

I like cake,

One day I decided I wanted to bake.

A cake I shall bake,

with coffee inside,

and it tasted so delicious so I nearly cried.

So what we all learned here today is that I'm not much of a poet.  Nope, not a poet at all. But I sure can bake one heck of a delicious coffee cake.

This coffee cake is the real "COFFEE CAKE." Espresso powder in the cake, espresso powder in the glaze, it's pretty darn amazing. And perfect with my cup of coffee for breakfast.

This coffee cake is not for the faint of heart. It's for the real chocolate and coffee lovers of the world. I added yogurt to the batter to make it so incredibly light and tender. It just about melts in your mouth.

Have I convinced you that you need this coffee cake in your life? Good. Now let's get baking!

Mochaccino Coffee Cake with Espresso Glaze
Author: Sarah Bates | The Chef Next Door
Serves 12
Print this recipe 

Ingredients:
2 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 Tablespoon espresso powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter (at room temperature)
1 1/2 cups granulated sugar 
1 teaspoon pure vanilla extract
3  eggs
3/4 cup Stonyfield Organic Greek Plain Yogurt
3/4 cup milk

For the Glaze:
1 cup powdered sugar
2 Tablespoons espresso powder
3 Tablespoons milk 

Preheat the oven to 350 degrees. Lightly coat a Bundt pan with baking spray and set aside.

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla. In a large glass measuring cup, whisk together the yogurt and milk until smooth. Slowly add the dry ingredients to the mixer, alternating with the wet ingredients, until combined. Scrape down the sides of the bowl as needed. 

Evenly spoon the batter into the prepared pan and bake for 40-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack to cool completely. 

Once the cake is cooled, make the glaze. In a bowl, whisk together the powdered sugar, espresso powder, and milk until smooth. Transfer the coffee cake to a cake plate or serving platter and drizzle the glaze all over the top and sides. Slice and serve.

Bon Appétit!

I am honored to have an ongoing partnership with Stonyfield as a member of their Clean Plate Club. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!