Chocolate Espresso Coffee Cake

The best chocolate espresso coffee cake in the entire world. Moist and buttery, this cake is
made with espresso, white chocolate and dark chocolate covered espresso beans.
 Course Breakfast
 Cuisine American
 Prep Time 25 minutes
 Cook Time 1 hour
 Total Time 1 hour 25 minutes
 Servings 9 people
 Calories 85 kcal
 Author foodnessgracious

Ingredients
 1 1/2 cups all-purpose flour
 3/4 teaspoon baking soda
 3/4 teaspoon baking powder
 1 tablespoon plus 1 teaspoon espresso coffee powder
 1 1/2 sticks soft butter plus extra for greasing the baking dish
 3/4 cup sugar
 1 teaspoon vanilla extract
 1 large egg plus 1 yolk
 I container vanilla yogurt 6oz
 4 oz white chocolate roughly chopped into chunks
 1/4 cup chocolate covered espresso beans crushed

Instructions
1. Preheat the oven to 325 degrees F. Butter an 8 x 8 baking pan and line with
parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder and espresso
powder together.
3. In the bowl of a stand mixer, beat the butter and sugar until fluffy.
4. Add the vanilla and 1 egg, mix well and scraped down the bowl.
5. Add the remaining egg yolk and mix on high until light and airy.
6. Add half of the yogurt along with half of the flour mixture and mix on low until the flour
has been mixed in.
7. Scrape the bowl down again and add the remaining yogurt and flour mixture.
8. Mix again until well combined.
9. Fold the white chocolate through the batter with a spatula.
10. Transfer the cake batter to your prepared baking dish and spread it out evenly.
11. Sprinkle the crushed chocolate espresso beans over the surface and place in the
oven.
12. Bake for 55-60 minutes, check by gently pressing the center of the coffee cake. It
should be springy and not leave an impression.
13. Let the cake cool for at least an hour before slicing.
 

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