I love coffee. It’s the perfect accessory to my morning granola, and an ideal end to a delicious meal. When I came across this mocha coffee cake, I knew it would be a hit! You actually make one batter and flavor it three different ways. Not only does it taste great but it looks insanely impressive. And the glaze on top is a fabulous added touch!

Gather all of the ingredients.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 14 teaspoon of salt in a bowl.

Combine 1 1/2 sticks of unsalted, room temperature butter with 1 cup of granulated sugar in the bowl of an electric mixer and beat until pale, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition, then beat in 2 teaspoons of vanilla.

Mix 2 tablespoons of cocoa powder and dissolve it with 1 1/2 tablespoons of hot water. In a separate bowl mi 2 tablespoons of instant expresso powder and dissolve it with 1 tablespoon of hot water.

Add the flour mixture alternately with 1 cup of greek yogurt, beginning and ending with the flour mixture. Be careful not to over-mix.

Transfer about 1/3 of the batter into a small bowl. Add espresso mixture and stir until combined. Then transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combine. {You should have 3 types of batter at this point}.

See… 3 types!

Spoon all three batters into a bundt pan that has been buttered and floured, alternating so each flavor is distributed throughout the pan {see pretty picture below}.

Bake at 350 degrees F until cake is golden about 55 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

To make glaze: Mix 1 1/2 teaspoons of instant espresso powder with 2-3 tablespoons of strong coffee and 3/4 cup of confectioners’ sugar. If glaze is too thick, add coffee to thin. Pour generously over cake.

For a printer-friendly version of this recipe click here: Mocha Coffee Cake

Happy Baking!

xoxo,

Ali