You read that right - why not put coffee in your coffee cake? Coffee liqueur, brewed coffee and espresso powder are what makes this moist, scrumptious breakfast pastry extra-caffeinated. Add the thick chocolate swirl and you have the cake of my dreams.
TRIPLE COFFEE CAKE
For the chocolate swirl:
6 oz dark chocolate, coarsely chopped
2 tbs unsalted butter
4 oz pecans (about 3/4 cup), lightly toasted and coarsely chopped
1/4 cup strong brewed coffee
1 tbsp coffee liqueur
1 tbsp granulated sugar
For the cake:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 tbsp instant espresso powder
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp kosher salt
1/4 tsp ground cardamom
3/4 cup strong brewed coffee, room temperature
1/2 cup heavy cream
1 tsp vanilla extract
1 1/4 cups granulated sugar
3 large eggs plus 1 egg yolk, room temperature
For the glaze:
1 cup powdered sugar
2 tablespoons coffee liqueur
1 tablespoon heavy cream
Make the chocolate swirl:
Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
Make the cake:
1. Preheat oven to 350°F. Butter and flour bundt pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
2. Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
3.Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface.
4. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes. Let cool completely in pan on a wire rack.
5. Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake to rack.
Glaze the cake:
When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and heavy cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.