Ingredients
Cooking spray, for pan
1/2 c. packed brown sugar
1 1/2 tsp. cocoa powder
1/2 tsp. instant espresso powder
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
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 1Preheat 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. Step 2Make 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.Step 3Add sour cream, whole milk, and Baileys and mix again, until just combined. Gradually beat in flour.Step 4Pour half the batter into prepared baking dish, sprinkle with filling in an even layer, and top with the rest of the batter.Step 5Make 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.Step 6Scatter 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. Step 7Drizzle with melted chocolate and let cool for 10 to 15 minutes before slicing.
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