Recipe - Mocha Crumb Cake

COCOA CRUMB TOPPING
1 1/3 cup Unbleached allpurpose flour
1 One half cup Packed light brown sugar
2 tablespoon Unsweetened dutch process
cocoa powder, sifted
One half teaspoon Ground cinnamon
7 tablespoon Unsalted butter; melted
2 teaspoon Instant decaffeinated coffee
dissolved in 2 teaspoons
water
6 ounce Semisweet chocolate; chopped
into 1/2inch pieces

MOCHA CAKE
1 Three fourths cup Unbleached allpurpose flour
1 teaspoon Baking soda
One fourth teaspoon Salt
1 Three fourths cup Sugar
2 lg Eggs
Three fourths cup Buttermilk
7 ounce (1 Three fourths sticks) unsalted
butter, melted
1 teaspoon Vanilla extract
1 tablespoon Plus 1 teaspoon instant
decaffeinated coffee
dissolved in 1 tablespoon
plus 1 teaspoon water

Preheat the oven to 325 degrees and place oven rack in the middle of the
oven.

Butter a 13 by 9 by 2inch baking pan.

Prepare the crumb topping:

In a medium bowl, combine the flour, brown sugar, cocoa and cinnamon. Press
any lumps out of the brown sugar. Add the melted butter and dissolved
coffee and stir until the mixture is evenly moistened and crumbly and fine
crumbs up to 1/2inch in size are formed. Set aside.

Prepare mocha cake:

In a bowl of an electric mixer, sift the flour, baking soda, and salt. Add
the sugar and mix on low speed to combine the ingredients. Mix the eggs and
buttermilk together and stir into the flour mixture. Add the melted butter,
vanilla, and dissolved coffee and mix until the batter is evenly moistened,
about 45 seconds. Pour half of the batter into the prepared pan and spread
evenly. Sprinkle 1 One half cups of the crumb mixture evenly over the batter.
Sprinkle the chopped chocolate over the crumbs. Drop spoonfuls of the
remaining batter evenly over the chocolate. Use a thin metal spatula to
spread the batter evenly over the chocolate. Small bits of chocolate may
not be covered by the batter. Sprinkle the remaining crumb mixture evenly
over the batter.

Bake about 55 minutes. During the first half of the baking time, the batter
may bubble up slightly at the edges. To test for doneness, insert a
toothpick into the center of the cake. When the toothpick comes out clean,
the cake is done. Cool the cake thoroughly in the pan on a wire rack, about
3 hours. Cut the cake into 12 pieces, 3 rows lengthwise and 4 rows across.

Yield: 12 servings

Freezing instructions: Wrap each piece of cake in plastic wrap. Place
pieces in a metal or plastic freezer container and cover tightly. Label
with date and contents. Freeze up to 3 months. Defrost the wrapped cake at
room temperature abut 2 hours.

Recipe by: Cooking Live Show #CL9003

Posted to MCRecipe Digest V1 #905 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997