Active Time

　　1 hour

　　Total Time

　　2 hours

　　This decadent cake is infused with rich coffee flavor in three forms: brewed coffee, espresso powder, and coffee liqueur.

　　

Ingredients

Serves 12–14

　　

For the crumb topping:

1 cup all-purpose flour

　　3/4 cup chilled unsalted butter, cubed

　　1/4 cup (packed) light brown sugar

　　1/4 cup powdered sugar

　　2 teaspoons instant espresso powder

　　1/4 teaspoon kosher salt

　　

For the chocolate swirl:

6 ounces semisweet chocolate, coarsely chopped

　　2 tablespoons unsalted butter

　　4 ounces pecans (about 3/4 cup), lightly toasted and coarsely chopped

　　1/4 cup strong brewed coffee

　　1 tablespoon granulated sugar

　　

For the cake:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

　　2 1/2 cups all-purpose flour, plus more for pan

　　2 tablespoons instant espresso powder

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1 teaspoon kosher salt

　　1/4 teaspoon ground cardamom

　　3/4 cup strong brewed coffee, room temperature

　　1/2 cup sour cream

　　1 teaspoon vanilla extract

　　1 1/4 cups granulated sugar

　　3 large eggs plus 1 egg yolk, room temperature

　　

For the glaze:

1 cup powdered sugar

　　2 tablespoons coffee liqueur

　　1 tablespoon sour cream

　　

Special Equipment:

A 10-inch tube pan

　　

Make the crumb topping:

Step 1

Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.

　　

Make the chocolate swirl:

Step 2

Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.

　　

Make the cake:

Step 3

Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.

　　

Step 4

Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.

　　

Step 5

Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes. Let cool completely in pan on a wire rack.

　　

Step 6

Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.

　　

Glaze the cake:

Step 7

When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.

　　Do Ahead: Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

　　Editor’s note: This way for more of our favorite coffee-flavored desserts →