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Sour Cream Coffee Cake with Chocolate Mocha Swirl recipe

Sour Cream Coffee Cake with Chocolate Mocha Swirl.

A wonderful treat whether morning, noonor night! This deliciously moist coffeecake is marbled with chocolateand mocha, topped with a crunchy hazelnut streusel.

Recipe: Sour Cream CoffeeCake with Chocolate Mocha Swirl

8 ounces NESTL ® TOLL HOUSE®Chocolate Baking Bar, coarsely chopped – divided use
1 cup plus 2 tablespoons milk – divided use
1/4 cup NESCAF TASTER’S CHOICE 100% Pure Instant CoffeeGranules
1 cup toasted hazelnuts, chopped
2 1/3 cups granulated sugar – divided use
1/3 cup plus 2 tablespoons butter, softened – divided use
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

  • Preheat oven to 350°F (175°C).Grease and flour 13 x 9-inch baking pan.
  • Melt 3/4 cup chopped baking bar in small,uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds;STIR. Pieces may retain some of their original shape. If necessary,microwave at additional 10- to 15-second intervals, stirringjust until smooth. Cool to room temperature.
  • Microwave 1/4 cup milk and coffee granulesin small, uncovered, microwave-safe bowl on HIGH (100%) powerfor 15 seconds. Stir mixture with whisk until coffee granulesare dissolved. Cool to room temperature.
  • Combine nuts, remaining chocolate, 1/3cup granulated sugar and 2 tablespoons butter in medium bowluntil crumbly.
  • Combine flour, baking soda, salt and bakingpowder in medium bowl. Beat remaining 2 cups granulated sugarand remaining 1/3 cup butter in large mixer bowl until well blended.Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoonsmilk and vanilla extract until blended. Gradually beat in flourmixture. Remove 3 cups batter to medium bowl. Stir in meltedchocolate and coffee mixture. Pour chocolate batter into preparedpan.
  • Drop tablespoons of remaining batter randomlyover chocolate batter. Swirl mixture with knife for marbled effect.Sprinkle nut mixture over top.
  • Bake for 38 to 40 minutes or until woodenpick inserted in center comes out clean. Cool completely in panon wire rack.

    Makes 24 servings.

    Estimated Times: Preparation – 35 min |Cooking – 38 min |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Coffee Cake

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