There is no such thing as having too many coffee cake recipes. That’s like having too much cheese, or too many raw sugar packets, or too many pairs of shoes.
Honestly, I have one coffee cake recipe (a cinnamon-streusel one) that is the best in the world, and my go-to under any and all circumstances. And I’m just now realizing that I’ve never posted it. So…that will need remedied. But in the meantime, this one—if you like the combo of espresso and chocolate—is definitely a keeper.
The sour cream gives this a lovely moistness and a dense but somehow light crumb. Everyone at work totally raved about the taste and the texture, so you could probably switch up the toppings if the chocolate/espresso flavor combo isn’t for you.
The original recipe (link at the bottom) calls for you to split the topping and batter, and have a layer of topping in the middle. Since I was using a big springform pan I definitely didn’t have enough batter or topping to make this work, but if you go the bundt or tube pan route, you may want to give this a try. Either way, the melted chocolate, deep espresso notes, and little spikes of cinnamon make this worth getting up in the morning.READ THE POST