Chocolate Chip Cappuccino Coffee Cake

It was a stressful experience and my brand-new Bundt pan has since been banished to my pantry, stored on the bottom shelf behind a stack of cooking magazine so I can’t see it.

That’s why it took me a few minutes to find it yesterday, but I was a girl on a mission.

It was a snow day.

I was working from home.

I needed to update this blog.

I had to bake something.

I had everything I needed to make Chocolate Chip Cappuccino Coffee Cake, so that’s what I chose – even though it used a Bundt pan.

(Cue dramatic music.)

I’m happy to report my second attempt with this baking dish went well. I didn’t even have to watch a YouTube video on the proper way to grease and flour a Bundt pan.

That’s progress.

CHOCOLATE CHIP CAPPUCINNO COFFEE CAKE

For the chocolate chip streusel:

• 1 lightly packed cup of light brown sugar
• ¾ cup finely chopped pecans (I chose not to include these)
• ½ cup miniature semisweet chocolate chips
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons unsweetened cocoa powder
• 3 tablespoons butter, melted

For the cake:

• Vegetable oil spray, for misting the pan
• Flour, for dusting the pan
• 1 package (18.25 ounces) plain yellow or vanilla cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 1 cup sour cream
• ½ cup strong brewed coffee or water
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the topping:

• 1 tablespoon confectioners’ sugar
• 1 teaspoon unsweetened cocoa powder

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Make the streusel: Place the brown sugar, pecans, chocolate chips, flour, cinnamon, 2 teaspoons of cocoa powder and the melted butter in a large bowl, and stir to combine. Set the streusel aside.

Make the cake: Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

Place the cake mix, pudding mix, sour cream, coffee or water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients just come together, about 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is thick and smooth, 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. Pour two thirds of the batter into the prepared Bundt pan and sprinkle half of the streusel mixture on top of the batter. Pour the remaining batter on top of the streusel and, using a rubber spatula, spread the batter to reach the side of the pan. Sprinkle the remaining streusel on top. Place the pan in the oven.

Bake the cake until the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently and invert the cake onto a serving plate so that the streusel stays on the bottom of the cake. Let the cake cool completely, 25 to 30 minutes.

Make the topping: Place the confectioners’ sugar and 1 tablespoon of cocoa powder in a small bowl and stir to combine. Sift the mixture on top of the cake, and slice and serve.

Source: The Cake Mix Doctor Returns!: With 160 All-New Recipes by Anne Byrn (Workman Publishing Company; Sept. 30, 2009)