Sour Cream Coffee Cake with Chocolate Mocha Swirl

Sour Cream Coffee Cake with Chocolate Mocha Swirl
Makes:
24
servings
Prep Time:
35
minutes
Total Time:
73
minutes
based on 20 reviews
A wonderful treat whether morning, noon or night! This deliciously moist Sour Cream Coffee Cake is marbled with chocolate and mocha, topped with a crunchy hazelnut streusel. Perfect for entertaining, brunch and family gatherings.

In this recipe:

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Ingredients:

  • 2 bars (8oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, coarsely chopped, divided
  • 1 cup plus 2 tablespoons milk, divided
  • 1/4 cup NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules
  • 1 cup toasted hazelnuts, chopped
  • 2 1/3 cups granulated sugar, divided
  • 1/3 cup plus 2 tablespoons butter, softened, divided
  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

Directions:

PREHEAT oven to 350º F. Grease and flour 13 x 9-inch baking pan.

MELT 3/4 cup chopped baking bar in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

MICROWAVE 1/4 cup milk and coffee granules in small, uncovered, microwave-safe bowl on HIGH (100%) power for 15 seconds. Stir mixture with whisk until coffee granules are dissolved. Cool to room temperature.

COMBINE nuts, remaining chocolate, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.

COMBINE flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoons milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate and coffee mixture. Pour chocolate batter into prepared pan.

DROP tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle nut mixture over top.

BAKE for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.


Reviews:

Review This Recipe

Perfect

 Star(s)

Susie Schmitz from Groton, CT

This was just the right cake to bring to a breakfast meeting-It tasted great with the touch of Mocha.

Read More Reviews

Review This Recipe
  •  Star(s)

    Made it for a dessert instead of breakfast

    Eileen Fukunaga from Monterey, CA

    It is very tasty when it's warm. There are MANY steps but they can be done in small snatches of time. I used about 1/4 C less sugar and it was still good. Topping: added the 2 Tbsp flour to the topping. It easier to mix the butter, flour, and sugar BEFORE adding the chocolate and nuts to the topping. The topping MAKES the cake! Also, it would be better to remove 2 C of batter and set aside, then add the chocolate/coffee to the batter in the bowl.

  •  Star(s)

    Fabulous cake

    Mandy Hurrell from VILLIERSDORP, AK

    Actually very do-able even for someone who can be a little kitchen-challenged & DELICIOUS!!! Already added to my file of recipes in the kitchen!

  •  Star(s)

    Awesome

    Edie White from Beverly, OH

    My family loves this for breakfast and also for snack. I make this all the time.

  •  Star(s)

    anniversary breakfast

    Jennifer Shippee from Greenville, NH

    I made this cake for my wedding anniversary breakfast, my husband loved it!

  •  Star(s)

    YUMMY

    Mary Adobato from Wilmington, NC

    I MADE THIS CAKE FOR MY HUSBANDS BIRTHDAY, HE LOVES ANYTHING WITH CHOCOLATE.EVERY ONE THOUGHT IT WAS STORE BOUGHT, BECAUSE IT WAS SO TASTY AND MOIST. WHEN I TOLD THEM I MADE IT, THEY WANTED THE RECIPE.

  •  Star(s)

    Very nice!

    ann ferraro from Watertown, MA

    Nice cake but second time I made it I changed a few things. I left out the nuts and decreased the coffee granules since I found it too coffee tasting.

  •  Star(s)

    Sour Cream Coffee Cake with Chocolate Mocha Swirl

    IDA BEEK from LANDING, NJ

    This was by far one of the best coffee cakes I've made and eaten. It was great for the big crowd we had for dessert and I ended up printing out quite a few recipes. The one substitution I made was swapping out the hazelnuts for pecans. Another great recipe to add to my collection.

  •  Star(s)

    not too bad

    chin shurong from saltlake, UT

    the whole preparation for the batter was quite time-consuming and complicating for me, but it was an intermediate level recipe after all.i lessen the sugar just a bit cos i was afraid it might be too sweet.the cake came out nice and moist,just the right sweetnees.However, i didn't get the marbled effect i expected cos i think i swirled it too much, causing it to get stirred quite evenly.i would consider attempting the recipe again:D

  •  Star(s)

    Sour Cream Coffee Cake

    ELAINE BLUMBERG from Redondo Beach, CA

    The coffee cake was so good and moist. The sour cream just makes it delightful.

  •  Star(s)

    Suprise

    Verdie Hicks from Lincoln City, OR

    I made this recipe into cupcakes for quick on the go mornings. It took a little extra time, but the swirl turned out ok and the flavor was fantastic! Will make the cake next time, 1 cup cake is NOT enough.

  •  Star(s)

    Perfect

    Susie Schmitz from Groton, CT

    This was just the right cake to bring to a breakfast meeting-It tasted great with the touch of Mocha.

  •  Star(s)

    coffee cake

    linda hammond from New Port Richey, FL

    Delicious!! its was moist and loved the coffee flavor. It was very different and enjoyable for coffee time. thx.

  •  Star(s)

    Sour Cream Cofffee Cake with Chocolate Mocha Swirl

    Angelina Rogers from Akron, OH

    I made these coffee cakes for church today. With our large group, I usually bake 2 or 3 items. I was very pleased with the results. As with all my recipes, I cut the sugar, and use SPLENDA Brown Sugar. I also made the mocha swirl a little richer, using butter, and more coffee. My husband loves coffee and chocolate, so this is a keeper for sure.

  •  Star(s)

    sour cream coffee cake

    GEETA JAIPAUL from Greenacres, FL

    THIS CAKE WAS ABSOLUTELY DELICIOUS!!! MAKE IT FOR SOME OF MY FRIENDS WHO CAME OVER.... REALLY TASTY.... GAVE THEM THE RECIPE....

  •  Star(s)

    Delicious!!!

    ROBBIN KOST from Astoria, IL

    I made this recipe and took it to work. Everyone gave it rave reviews. The only variation I did was that I changed the hazelnuts to almonds. This recipe is definitely worth the work and is a real keeper!!!

  •  Star(s)

    Yummy Sour Cream Coffee Cake with Chocolate Mocha

    patricia johnson from LUFKIN, TX

    I make this for my work and went they tast of it theysaid it was awesome.They all wanted me to make some more for them.This is soo good and so easy yo make.I definatey will be making this again.

  •  Star(s)

    sour cream coffee cake with chocolate mocha swirl

    elaine hilton from LITTLE FALLS, NJ

    DELICIOUS!! Rich, moist, and sooo good. Elegant enough for a special occassion, yet great for everyday! Definately make some today!

  •  Star(s)

    Delicious Coffee Cake

    Jan Wilkins from BLYTHEVILLE, AR

    I really liked this coffee cake. Hubby not much on chocolate, but that's his problem, everyone else liked it!

  •  Star(s)

    Good Time

    John Minutolo from North Chelmsford, MA

    One of the librarians made this for a meeting she was having. I just happened to come in the room when this was being served and I thought it was awesome! I immediately asked for the recipe.

  •  Star(s)

    nutty marble cake

    Marlene Zollo from SEEKONK, MA

    this cake was too sweet.I cut the sugar by 3/4 cup.It is time consuming,and will probably make it once a year.Topping was good! From:Marlou

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 280
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 6g (31% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 250mg (10% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 24g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sour Cream Coffee Cake with Chocolate Mocha Swirl

Ingredients

  • 2 bars (8oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, coarsely chopped, divided
  • 1 cup plus 2 tablespoons milk, divided
  • 1/4 cup NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules
  • 1 cup toasted hazelnuts, chopped
  • 2 1/3 cups granulated sugar, divided
  • 1/3 cup plus 2 tablespoons butter, softened, divided
  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

 

Directions

PREHEAT oven to 350º F. Grease and flour 13 x 9-inch baking pan.

MELT 3/4 cup chopped baking bar in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

MICROWAVE 1/4 cup milk and coffee granules in small, uncovered, microwave-safe bowl on HIGH (100%) power for 15 seconds. Stir mixture with whisk until coffee granules are dissolved. Cool to room temperature.

COMBINE nuts, remaining chocolate, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.

COMBINE flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoons milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate and coffee mixture. Pour chocolate batter into prepared pan.

DROP tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle nut mixture over top.

BAKE for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

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