Sour Cream Coffee Cake with Chocolate Mocha Swirl
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.
- 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, Reviews, Nutrition
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.
What did you think? Share Your Review »
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Made it for a dessert instead of breakfast
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.
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!
My family loves this for breakfast and also for snack. I make this all the time.
I made this cake for my wedding anniversary breakfast, my husband loved it!
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.
Serving Size: 1/24 of Recipe
Servings Per Recipe: 24
- Amount Per Serving
- 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.