Why You’ll Love This Mocha Latte Recipe
You’ll absolutely adore this Mocha Latte Coffee Cake recipe for a few key reasons.
First, the combination of rich chocolate and bold espresso creates a flavor explosion that’s hard to resist. I love how the cake’s moist texture complements that delicious mocha taste.
Plus, it’s incredibly easy to make, perfect for both novice bakers and seasoned pros. You can whip it up for breakfast, brunch, or even dessert, and it never fails to impress guests.
The gooey chocolate glaze on top makes it even more irresistible. Trust me, once you try it, you’ll want to bake it again and again!
Ingredients of Mocha Latte
Making a Mocha Latte Coffee Cake means gathering some delightful ingredients that blend together to create a delicious treat. This recipe is a wonderful combination of chocolate and coffee flavors, and trust me, your taste buds are in for a real treat. So, let’s go over what you’ll need to whip up this scrumptious cake!
Ingredients for Mocha Latte Coffee Cake:
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 1/2 cups milk chocolate chips
- 3/4 cup milk chocolate chips (for the glaze)
- 1/3 cup butter (for the glaze)
- 1/3 cup corn syrup (for the glaze)
- 1 1/2 teaspoons instant espresso powder (for the glaze)
Now, while gathering your ingredients, it’s a good idea to make sure everything is fresh. Using room temperature butter and eggs can really make a difference in the texture of your cake.
If you find yourself staring at a half-empty bag of flour, do a quick smell test. If it smells off, it’s better to toss it and get a fresh bag.
And don’t skimp on the chocolate chips – they’re the secret weapon that makes this cake truly irresistible. You might even want to keep a few extra on hand for snacking because, let’s be honest, who can resist a little chocolate here and there?
Happy baking!
How to Make Mocha Latte
Making a Mocha Latte Coffee Cake is a delightful adventure, and trust me, it’ll be worth every second you spend in the kitchen. First things first, let’s get that oven preheated to 350 degrees F. This is essential because you want your cake to rise beautifully, just like my hopes of being a professional baker (spoiler alert: still working on it).
While the oven is warming up, grab a Bundt cake pan and give it a good greasing and flouring. This step is non-negotiable unless you’re a fan of cake that sticks like an uninvited guest.
Now, in a mixing bowl, you’ll want to beat 1 cup of softened butter and 1 3/4 cups of granulated sugar together until it’s light and fluffy. Seriously, it should be so fluffy that you could almost mistake it for a cloud. Then, add 5 eggs one at a time, and mix well after each addition. This is where the magic begins, and you might feel a little like a mad scientist, but with delicious outcomes instead of questionable experiments.
Next up, in a separate bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 3/4 teaspoon of salt. Whisk it together like you mean it.
Now, grab another bowl and whisk together 1 1/2 cups of milk, 1 tablespoon of vanilla extract, and 1 tablespoon of instant espresso powder. You can practically smell the coffee goodness already.
Here’s the fun part: with your mixer on low speed, alternately add the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour. It’s like a dance, and you’re leading the way.
Finally, fold in a whopping 2 1/2 cups of milk chocolate chips—yes, please! Scrape that glorious batter into your prepared pan, and pop it in the oven. Bake for 45 to 55 minutes, or until a tester comes out clean.
Once it’s baked to perfection, remember patience is a virtue. Let it cool in the pan for about 10 minutes before flipping it out onto a rack to cool completely.
While you’re waiting (what a tease), you can whip up the glaze. In a saucepan, combine 3/4 cup of milk chocolate chips, 1/3 cup of butter, 1/3 cup of corn syrup, and 1 1/2 teaspoons of instant espresso powder over medium heat. Stir it until it’s luscious and glossy.
Drizzle that heavenly glaze over the cooled cake and let it set for a bit. And voila! You’ve just made a Mocha Latte Coffee Cake that’s sure to impress. Just try not to eat it all in one sitting—though I wouldn’t blame you if you did.
Mocha Latte Substitutions & Variations
While the classic Mocha Latte Coffee Cake is a delightful treat, experimenting with substitutions and variations can elevate it to new heights.
For a lighter option, I sometimes swap half the butter with applesauce, adding moisture without the extra fat. If I crave a nutty flavor, I’ll toss in some chopped hazelnuts or walnuts.
To change up the chocolate, dark chocolate chips create a richer taste. For a twist, I’ve even used flavored coffee creamer instead of milk.
Each adjustment creates a unique cake that’s still deliciously comforting, so don’t hesitate to get creative with your ingredients!
What to Serve with Mocha Latte
When enjoying a slice of Mocha Latte Coffee Cake, pairing it with complementary flavors can enhance the experience.
I love serving it with a rich cup of coffee or a creamy mocha latte to echo those chocolate and espresso notes. A scoop of vanilla ice cream or whipped cream on the side adds a delightful contrast in texture and temperature.
For a more invigorating option, I recommend a light fruit salad, as the acidity of the fruit balances the cake’s sweetness.
Each of these pairings elevates the cake, making it a perfect treat for any occasion.
Additional Tips & Notes
To guarantee your Mocha Latte Coffee Cake turns out perfectly, I recommend measuring your ingredients precisely and using room temperature butter and eggs for a better texture.
Don’t skip the cooling step; letting the cake cool for ten minutes in the pan helps it release easily.
If you want a richer flavor, try adding a pinch of cinnamon to the batter. For a fun twist, consider substituting dark chocolate chips for a deeper taste.
Finally, if you have any leftovers, store them in an airtight container to keep the cake moist. Enjoy every delicious slice!