Cocoa Crumble-Topped Chocolate Mocha Cake

Name: Cocoa Crumble-Topped Chocolate Mocha Cake
Prep time: 15 min
Cook time: 32 min
Total time: 1 h 15 min
Yield: 1 8x8-inch pan, 9 generous pieces
Ingredients: ¼ cup unsalted butter; ½ cup confectioners’ sugar; ⅓ cup all-purpose flour; ¼ cup unsweetened natural cocoa powder; ¾ cup granulated sugar; ¾ cup all-purpose flour; ½ cup unsweetened natural cocoa powder; 2 teaspoons baking powder; pinch salt; 1 large egg; ⅓ cup plain or vanilla Greek yogurt; ¼ cup BAILEYS® Coffee Creamers Chocolatini (BAILEYS® Coffee Creamers Mudslide; ¼ cup brewed coffee; 3 tablespoons canola or vegetable oil; 1 tablespoon vanilla extract; 2 to 3 tablespoons BAILEYS® Coffee Creamers Chocolatini (BAILEYS® Coffee Creamers Mudslide; about 1 1/2 cups confectioners’ sugar

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Additional Time
28 mins
Total Time
1 hr 15 mins
Servings
1 8x8-inch pan, 9 generous pieces
Calories
366 kcal
Course
Cake

Cocoa Crumble-Topped Chocolate Mocha Cake

Jade Rice

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This is an easy, no mixer cake with plenty of smooth, chocolate flavor. It’s sweet enough, but not too sweet, and can do double duty for brunch as a coffee cake or enjoy it as a casual after-dinner cake. Brewed coffee helps to round out and intensify the chocolate flavor without making the cake taste like coffee, and I don’t recommend substituting for it even if you don’t like coffee. Baileys Chocolatini Coffee Creamer is a creamy, alcohol-free flavor that tastes like a sophisticated chocolate martini met creamy chocolate milk. If you can’t find Chocolatini, try Baileys Mudslide flavor or even chocolate milk. The creamer, in conjunction with Greek yogurt and a splash of oil, create a cake that’s soft, moist, and bouncey. The cocoa crumble and glaze add even more rich chocolate flavor.

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Ingredients

Servings

Cocoa Crumble Topping

¼ cup unsalted butter melted (half of 1 stick)
½ cup confectioners’ sugar
⅓ cup all-purpose flour
¼ cup unsweetened natural cocoa powder

Cake

¾ cup granulated sugar
¾ cup all-purpose flour
½ cup unsweetened natural cocoa powder
2 teaspoons baking powder
pinch salt optional and to taste
1 large egg
⅓ cup plain or vanilla Greek yogurt sour cream may be substituted
¼ cup BAILEYS® Coffee Creamers Chocolatini (BAILEYS® Coffee Creamers Mudslide
¼ cup brewed coffee leftover from morning brew is okay; does not make cake taste like coffee
3 tablespoons canola or vegetable oil
1 tablespoon vanilla extract

Chocolate Glaze

2 to 3 tablespoons BAILEYS® Coffee Creamers Chocolatini (BAILEYS® Coffee Creamers Mudslide
about 1 1/2 cups confectioners’ sugar

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Instructions

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
Cocoa Crumble Topping – In a medium, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the confectioners’ sugar, flour, cocoa powder, and with a fork, stir lightly to combine. Fluff mixture with the fork until sandy small pebbles and crumbly bits form; set aside.
Cake – In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and optional salt. Whisk well to make sure any lumps from cocoa have been stirred smooth; set aside.
In a large measuring cup or separate small bowl, whisk together the egg, yogurt, creamer, coffee, oil, and vanilla.
Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Using your fingers, evenly top with the cocoa crumble topping.
Bake for about 30 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time. Cake may have some pits and valleys, with some sections being higher or lower than others. This is okay and happens because the crumble topping weighs down certain sections more so than others.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and glazing.
Glaze – To a small bowl, add 2 tablespoons creamer, and slowly add the confectioners’ sugar.
Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly.
Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately; I don’t recommend refrigerating the cake because it will dry out.

Nutrition Information

Show Details

Serving 1 Calories 366kcal (18%) Carbohydrates 60g (20%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Cholesterol 34mg (11%) Sodium 148mg (6%) Fiber 2g (8%) Sugar 42g (84%)

Nutrition Facts

Serving: 18x8-inch pan, 9 generous pieces

Amount Per Serving

Calories 366 kcal

% Daily Value*

Serving	1
Calories	366kcal	18%
Carbohydrates	60g	20%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	6g	35%
Cholesterol	34mg	11%
Sodium	148mg	6%
Fiber	2g	8%
Sugar	42g	84%