Cocoa Crumble-Topped Chocolate Mocha Cake
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Averie Cooks · by Averie Sunshine4.0 (1)

Cocoa Crumble-Topped Chocolate Mocha Cake

NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 10%
CARBS 60G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC16G OTHER42G TOTAL SUGAR
FAT 12G30% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple no-mixer chocolate cake with mocha flavor and a cocoa crumble topping. This easy cake is sweet but balanced, and works as both a coffee cake and casual dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 1/4 cup unsalted butter (melted (half of 1 stick))
  • 1/2 cup confectioners’ sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • pinch salt (optional and to taste)
  • 1 large egg
  • 1/3 cup plain or vanilla Greek yogurt (sour cream may be substituted)
  • 1/4 cup BAILEYS® Coffee Creamers Chocolatini (BAILEYS® Coffee Creamers Mudslide
  • 1/4 cup brewed coffee (leftover from morning brew is okay; does not make cake taste like coffee)
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 2 to 3 tablespoons BAILEYS® Coffee Creamers Chocolatini (BAILEYS® Coffee Creamers Mudslide
  • about 1 1/2 cups confectioners’ sugar
PREP
15M
SODIUM
148MG