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Recipe: Coffee Coffee Cake with Chocolate Drizzle (Chocolatier recipe)

Desserts - Cakes
COFFEE COFFEE CAKE

FOR THE TOPPING:
1 1/2 cups coarsely chopped pecans, lightly toasted
1/3 cup sugar
1 tsp. ground cinnamon

FOR THE COFFEE CAKE:
1 3/4 cups flour
2 Tbsp. unsweetened non-alkalized cocoa powder
1/4 cup instant coffee granules
1 tsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream
1 tsp. vanilla extract
Chocolate Drizzle (recipe follows)

Preheat oven to 350 degrees F. Butter and flour the inside of a 9-inch tube pan and set aside.

TO MAKE THE TOPPING:
To toast pecans, preheat oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet and bake 8-10 minutes, shaking the pan once or twice, until the pecans are fragrant. Cool completely.

Combine toasted pecans with 1/3 cup sugar and 1 teaspoon cinnamon in a small bowl and set aside.

TO MAKE THE CAKE:
Sift flour, cocoa powder, coffee granules, baking powder and salt together; set aside.

Place butter and sugar in mixer bowl, cream with mixer. Add vanilla and beat well. Beat until soft and creamy, about 1 minute. Add eggs and sour cream. Beat 30 seconds more. On low speed, mix in dry ingredients just until combined.

Scrape half the batter into the prepared pan. Smooth evenly with spatula. Using a large spoon, sprinkle half the pecan topping in next. Pour remaining batter on top, level off with spatula. Sprinkle with remaining topping mixture.

Bake in preheated oven, 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool for 1 minute and invert onto a cooling rack. Turn right side up and cool completely.

Drizzle Chocolate Drizzle over cooled cake top in a pattern. Transfer to serving plate and serve.

CHOCOLATE DRIZZLE

2 oz. bittersweet chocolate
1 tsp. vegetable oil

Melt chocolate, blend in oil. Using a spoon, drizzle chocolate over cake top in a pattern. Transfer to serving plate and serve.

Makes 1 tube cake, 8-10 servings
Source: Chocolatier magazine, May 1999
MsgID: 0224808
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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