Orange Mocha Coffee Cake

chocolate orange sour cream cake, espresso chocolate chip filling, chocolate streusel

See note at the end about eating with whipped cream !!

Streusel

---

• 85g (6 tbsp) butter, cold

• 90g all-purpose flour

• 110g brown sugar

• 12g (2 T) cocoa powder

• 1/4 tsp salt

Filling

---

• 90g (1/2 cup) semi sweet chocolate chips

• 50g (2 T) brown sugar

• 50g (2 T) granulated sugar

• 6g (1 T) cocoa powder

• 2 tsp instant espresso powder

Cake

---

• 226g butter, room temp

• 400g granulated sugar

• 2 eggs

• zest of 2 oranges

• 30g cocoa powder

• 240g all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 10 oz sour cream

Method

---

1. Preheat your oven: to 350F degrees. Line a 10×10 inch square baking dish with parchment paper and spray with nonstick spray. (Can maybe get away with a 9x9 but 8x8 is too small! The bottom will burn before the cake is cooked through)

2. For the streusel: use a pastry cutter to combine the cold butter, flour, brown sugar, and cinnamon in a medium bowl. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Put in fridge to chill while you work on the other components.

3. For the espresso filling: combine the brown sugar, white sugar, cocoa powder and espresso powder in a small bowl. Set aside.

4. For the cake: In a large bowl of an electric mixer or stand mixer, cream butter and sugar fitted with the paddle attachment for 2 to 3 minutes, until light. Add the eggs 1 at a time. Zest the oranges into the mixture, beat until combined.

5. To the wet ingredients: add the cocoa powder, flour, baking powder, and salt. With the mixer on low, stir the batter until just combined. Then add in the sour cream and mix on low until there are no more clumps.

6. Pour half the batter into the prepared pan: and spread it out with a spatula or knife in an even layer. Sprinkle the chocolate chips evenly over the first layer, then sprinkle the espresso filling over the batter. Spoon the remaining batter in the pan, spread it out, and scatter the streusel on top. Bake for 55 to 60 minutes, until a cake tester comes out clean.

7. Let cool on a wire rack for at least 15 minutes. I highly, highly recommend eating this cake warm with whipped cream. Whip 1 cup of heavy cream with 2 T of powdered sugar, 1 tsp of vanilla, and the zest of another orange.