Heavenly Mocha Coffee Cake
This delightful Heavenly Mocha Coffee Cake, inspired by a beloved Episcopal Church cookbook from St. John's/Divine in NYC, offers a perfect balance of flavors with a touch of sophistication. This moist and tender cake is enhanced by the rich combination of sour cream and subtle hints of coffee, enriched with a delicate cocoa swirl. Unlike many desserts, this cake is not overly sweet, making it an ideal companion for your morning coffee or afternoon tea. It's perfect for gatherings or simply as a treat to enjoy at home with family and friends.
12
Servings
200
Calories
11
Ingredients
Ingredients
Cake Flour
2 cups (sifted)
Baking Soda
1 teaspoon (none)
Baking Powder
1 teaspoon (none)
Sour Cream
1/2 pint (none)
Sugar
1 cup (none)
Margarine
1/2 cup (softened)
Eggs
2 (beaten)
Vanilla Extract
1 teaspoon (none)
Cocoa Powder
1 tablespoon (none)
Sugar (for filling)
2 tablespoons (none)
Instant Coffee
1 tablespoon (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2
In a mixing bowl, sift together the cake flour, baking soda, and baking powder. Set aside.
3
In a separate large bowl, cream together the softened margarine and 1 cup of sugar until light and fluffy.
4
Beat in the eggs one at a time until well combined, then gradually add the flour mixture and sour cream, alternating between the two until just blended. Begin with 1/4 of the flour, followed by 1/3 of the sour cream, and continue this process until all is incorporated.
5
Stir in the vanilla extract, ensuring it is evenly mixed.
6
In a small bowl, combine the cocoa powder, 2 tablespoons of sugar, and 1 tablespoon of instant coffee; mix well to form your filling.
7
Pour one-third of the batter into the prepared loaf pan, spreading it evenly.
8
Sprinkle half of the cocoa filling mixture on top of the batter, then layer another third of the batter over the filling.
9
Add the remaining cocoa filling mixture and then top with the last third of the batter.
10
Use a knife to gently marble the batter, creating a swirl effect.
11
Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
12
Allow to cool in the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar when completely cool, and enjoy your Heavenly Mocha Coffee Cake!
Nutrition Information
7.5g
Fat
27.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Heavenly Mocha Coffee Cake.
Where did the inspiration for this cake come from?
It was inspired by a beloved Episcopal Church cookbook from St. John's/Divine in NYC.
What is the texture of the Heavenly Mocha Coffee Cake?
The cake is described as moist and tender.
Is this cake very sweet?
No, this cake is not overly sweet, making it ideal for morning coffee or afternoon tea.
What are the primary flavors in this coffee cake?
The cake features rich combination of sour cream, subtle hints of coffee, and a delicate cocoa swirl.
How many servings does this recipe yield?
This recipe makes 12 servings.
What are the nutritional calories per serving?
Each serving contains 200 calories.
How much fat is in each serving?
Each serving contains 7.5g of fat.
What is the carbohydrate content per serving?
Each serving has 27.5g of carbohydrates.
How much protein does one serving contain?
One serving contains 2.5g of protein.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What type of pan should be used for baking?
A loaf pan should be used for this recipe.
How should the loaf pan be prepared?
The loaf pan should be greased and floured.
Which dry ingredients are sifted together?
Cake flour, baking soda, and baking powder should be sifted together.
How should the margarine and sugar be mixed?
The softened margarine and 1 cup of sugar should be creamed together until light and fluffy.
How are eggs added to the mixture?
Beat in the eggs one at a time until well combined.
What is the technique for adding flour and sour cream?
Gradually add the flour mixture and sour cream, alternating between the two until just blended.
When is the vanilla extract added?
Stir in the vanilla extract after the flour and sour cream have been incorporated.
What ingredients make up the cocoa mocha filling?
The filling consists of cocoa powder, 2 tablespoons of sugar, and 1 tablespoon of instant coffee.
How is the batter layered in the pan?
Pour one-third of the batter, sprinkle half the filling, add another third of batter, add the remaining filling, and top with the final third of batter.
How many layers of batter are used?
The recipe uses three layers of batter.
How do you create the marble effect?
Use a knife to gently marble the batter to create a swirl effect.
How long should the cake bake?
Bake for 45-50 minutes.
How do you check if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What should you do after removing the cake from the oven?
Allow it to cool in the pan for a few minutes before transferring it to a wire rack.
What is used to garnish the cake?
Dust the cake with powdered sugar when it is completely cool.
What type of flour is specified in the ingredients?
The recipe calls for 2 cups of sifted cake flour.
What amount of instant coffee is needed?
One tablespoon of instant coffee is required for the filling.
What amount of sour cream is required?
The recipe requires 1/2 pint of sour cream.
What is the category of this recipe?
This recipe is categorized under Breads.