Ingredients
- Cooking spray, for pan
- FOR THE FILLING
- 1/2 c. packed brown sugar
- 1 1/2 tsp. cocoa powder
- 1/2 tsp. instant espresso powder
- FOR THE CAKE
- 3/4 c. (1 1/2 sticks) butter, softened to room temperature
- 1 1/2 c. granulated sugar
- 1/3 c. brown sugar
- 2 tsp. baking powder
- 3 large eggs
- 2/3 c. sour cream
- 1 c. whole milk
- 1/4 c. Baileys
- 3 c. all-purpose flour
- FOR THE TOPPING
- 3/4 c. granulated sugar
- 3/4 c. all-purpose flour
- 2 tsp. cocoa powder
- 3/4 tsp. instant espresso powder
- Pinch kosher salt
- 4 tbsp. melted butter
- 1/2 c. chocolate chips, melted
Preparation
Step 1
DIRECTIONS
Preheat oven to 350° and grease a 9”-x-13” pan with cooking spray. Make filling: In a medium bowl, whisk together brown sugar, cocoa powder and instant espresso powder.
Make cake batter: In a large bowl using a hand mixer, beat butter, sugars and baking powder until smooth. Next, beat in eggs one at a time.
Add sour cream, whole milk, and Baileys and mix again, until just combined. Gradually beat in flour.
Pour half the batter into prepared baking dish, sprinkle with filling in an even layer, and top with the rest of the batter.
Make topping: In a medium bowl, combine sugar, flour, cocoa powder, espresso powder and a pinch of salt. Whisk to combine. Add melted butter and stir until well combined.
Scatter topping over the top of the coffee cake batter in an even layer. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Drizzle with melted chocolate and let cool for 10 to 15 minutes before slicing.