Espresso+Chocolate+Coffee+Cake

Espresso Chocolate Coffee Cake

Yields 10-inch bundt cake

For Cake:

1/2 cup (113 grams) butter, room temperature

3/4 cup (150 grams) granulated sugar

2 large eggs

1 cup (228 grams) sour cream (or plain yogurt)

2 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups (250 grams) all-purpose flour

For Topping:

1/3 cup (66 grams) granulated sugar

1 1/2 teaspoons ground cinnamon

1 tablespoon espresso powder

6 ounces (170 grams) miniature chocolate chips Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-inch tube or bundt pan and set aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla until uniform. Gradually fold in the salt, baking soda, baking powder, and flour. The batter will be thick. Set aside. For the topping, whisk together the sugar, cinnamon, and espresso powder in a medium bowl. Pour 1/2 of the cake batter into the prepared pan. Sprinkle half of the topping and half of the miniature chocolate chips over the batter. Pour the rest of the batter over the top and sprinkle it with the remaining topping and chocolate chips. Bake for 45-50 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan for 20 minutes before removing and transferring to a cooling rack to cool completely.