Ingredients
The following ingredients have 9 Servings
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 tablespoon plus 1 teaspoon espresso coffee powder
- 1 1/2 sticks soft butter plus extra for greasing the baking dish
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg plus 1 yolk
- I container vanilla yogurt (6oz)
- 4 oz white chocolate roughly chopped into chunks
- 1/4 cup chocolate covered espresso beans crushed
Instruction
- Preheat the oven to 325 degrees F. Butter an 8 x 8 baking pan and line with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder and espresso powder together.
- In the bowl of a stand mixer, beat the butter and sugar until fluffy.
- Add the vanilla and 1 egg, mix well and scraped down the bowl.
- Add the remaining egg yolk and mix on high until light and airy.
- Add half of the yogurt along with half of the flour mixture and mix on low until the flour has been mixed in.
- Scrape the bowl down again and add the remaining yogurt and flour mixture.
- Mix again until well combined.
- Fold the white chocolate through the batter with a spatula.
- Transfer the cake batter to your prepared baking dish and spread it out evenly.
- Sprinkle the crushed chocolate espresso beans over the surface and place in the oven.
- Bake for 55-60 minutes, check by gently pressing the center of the coffee cake. It should be springy and not leave an impression.
- Let the cake cool for at least an hour before slicing.
