Mocha Latte Coffee Cake with Pecan Streusel ~ #TheCakeSliceBakers

This moist, flavorful cake features a swirl of coffee-infused batter and cocoa, creating a perfect balance of sweetness and depth. Topped with a crunchy streusel, it’s a decadent treat that pairs beautifully with your morning coffee or afternoon tea. Ideal for brunch gatherings or a cozy dessert, this cake is a must-try for coffee lovers!

The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, Displaced Housewife. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Mocha Latte Coffee Cake, Cozy Apple Sour Cream Cake with Apple Cider Drizzle, and Spiced Brown Sugar Cakes. I do love a good coffee cake, so I choose to bake the Mocha Latte Coffee Cake.

Once everything is measured this cake is quick and easy to put together. It has a great flavor, but I found it was a little dry so I will add a bit more sour cream and it was quite sweet, so I am also going to cut down the amount of chocolate chips I sprinkle on the top the next time I bake it. This cake also keeps really well, so even though it is a large cake, you can enjoy or over a few days or freeze half to enjoy later.

Mocha Latte Coffee Cake
(Printer Friendly Recipe)

Ingredients
Streusel ~

• 170g (1¼ cups) all-purpose flour
• 165g (¾ cup packed) light brown sugar
• 4g (2 teaspoons) cinnamon
• ¼ teaspoon sea salt
• 140g (10 tablespoons) butter, softened and cut into 10 small pieces
• 30g pecans, toasted then finely chopped
• 40g (¼ cup) dark chocolate chips

Cake ~

• 300g (1 ½ cup) granulated sugar
• 140g (10 tablespoons) butter, room temperature
• 5g (1 tablespoon) espresso powder
• 5g (1 tablespoon) cinnamon
• 2 large eggs, room temperature
• 180g (¾ cup) sour cream, room temperature
• 15ml (1 tablespoon) vanilla bean paste or pure vanilla extract
• 375g (2¾ cups) all purpose flour
• 25g (⅓ cup) unsweetened Dutch-process cocoa powder, sifted
• 10g (2 teaspoons) baking powder
• 5g (1 teaspoon) baking soda
• 10g (1½ teaspoons) sea salt
• 180ml (¾ cup) fresh-brewed espresso or very strong coffee
• 130g (¾ cup) dark chocolate chips

Preparation
Streusel ~

1. Combine the flour for the streusel, the brown sugar, butter, salt, and cinnamon with your fingers until everything clumps together. 
2. Add the toasted pecans and then refrigerate the mixture until everything is chilled.
3. Cover with plastic wrap if keeping overnight.

Cake ~

1. Heat the oven to 180℃ (350 ℉) and spray a 23 x 33 cm (9 x 13 inch) cake pan with baking spray and line with parchment paper, leaving enough of the paper to hang over each long side of the pan.
2. In the bowl of a stand mixer, combine the butter, sugar, espresso, and cinnamon, beating on medium for about 4-5 minutes.
3. Once it's all fluffy, add the eggs, one at a time, and then beat in the sour cream and vanilla for an additional minute.
4. Once everything is combined, in another large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. 
5. Stir in the butter mixture and then add the strong coffee.
6. Add the dark chocolate chips and stir until everything is just combined.
7. Scrape the batter into the pan and smooth with an offset spatula.
8. Sprinkle everything with the streusel and then the dark chocolate chips and then bake for about 50 minutes.
9. Once the cake is baked, cool it on a rack in the pan for about an hour before transferring it to a serving platter.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for September 2024 were ~

Mocha Latte Coffee Cake with Pecan Streusel

• All That's Left Are The Crumbs
• My Recipe Reviews

Cozy Apple Sour Cream Cake with Apple Cider Drizzle

• A Day in the Life on the Farm
• Karen's Kitchen Stories

Spiced Brown Sugar Cakes

• No one from the group choose to bake this cake