Sour Cream Coffee Cake with Chocolate Mocha Swirl

Level: Intermediate
Prep Time: 35 min
Cook Time: 38 min
Cooling Time:
Yields: 24 servings


A wonderful treat whether morning, noon or night! This deliciously moist Sour Cream Coffee Cake is marbled with chocolate and mocha, topped with a crunchy hazelnut streusel. Perfect for entertaining, brunch and family gatherings.


  • 2 bars (8oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, coarsely chopped, divided
  • 1 cup plus 2 tablespoons milk, divided
  • 1/4 cup NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules
  • 1 cup toasted hazelnuts, chopped
  • 2 1/3 cups granulated sugar, divided
  • 1/3 cup plus 2 tablespoons butter, softened, divided
  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract


PREHEAT oven to 350º F. Grease and flour 13 x 9-inch baking pan.

MELT 3/4 cup chopped baking bar in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

MICROWAVE 1/4 cup milk and coffee granules in small, uncovered, microwave-safe bowl on HIGH (100%) power for 15 seconds. Stir mixture with whisk until coffee granules are dissolved. Cool to room temperature.

COMBINE nuts, remaining chocolate, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.

COMBINE flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoons milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate and coffee mixture. Pour chocolate batter into prepared pan.

DROP tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle nut mixture over top.

BAKE for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Made it for a dessert instead of breakfast

by E. Eileen , Monterey, CA on Aug. 2008

It is very tasty when it's warm. There are MANY steps but they can be done in small snatches of time. I used about 1/4 C less sugar and it was still good. Topping: added the 2 Tbsp flour to the topping. It easier to mix the butter, flour, and sugar BEFORE adding the chocolate and nuts to the topping. The topping MAKES the cake! Also, it would be better to remove 2 C of batter and set aside, then add the chocolate/coffee to the batter in the bowl.

Fabulous cake

by M. Mandy , VILLIERSDORP, AK on Aug. 2008

Actually very do-able even for someone who can be a little kitchen-challenged & DELICIOUS!!! Already added to my file of recipes in the kitchen!


by E. Edie , Beverly, OH on Aug. 2008

My family loves this for breakfast and also for snack. I make this all the time.

anniversary breakfast

by J. Jennifer , Greenville, NH on Aug. 2008

I made this cake for my wedding anniversary breakfast, my husband loved it!


by M. Mary , Wilmington, NC on Aug. 2008


Very nice!

by a. ann , Watertown, MA on Aug. 2008

Nice cake but second time I made it I changed a few things. I left out the nuts and decreased the coffee granules since I found it too coffee tasting.

Sour Cream Coffee Cake with Chocolate Mocha Swirl

by I. IDA , LANDING, NJ on Aug. 2008

This was by far one of the best coffee cakes I've made and eaten. It was great for the big crowd we had for dessert and I ended up printing out quite a few recipes. The one substitution I made was swapping out the hazelnuts for pecans. Another great recipe to add to my collection.

not too bad

by c. chin , saltlake, UT on Aug. 2008

the whole preparation for the batter was quite time-consuming and complicating for me, but it was an intermediate level recipe after all.i lessen the sugar just a bit cos i was afraid it might be too sweet.the cake came out nice and moist,just the right sweetnees.However, i didn't get the marbled effect i expected cos i think i swirled it too much, causing it to get stirred quite evenly.i would consider attempting the recipe again:D

Sour Cream Coffee Cake

by E. ELAINE , Redondo Beach, CA on Aug. 2008

The coffee cake was so good and moist. The sour cream just makes it delightful.


by V. Verdie , Lincoln City, OR on Aug. 2008

I made this recipe into cupcakes for quick on the go mornings. It took a little extra time, but the swirl turned out ok and the flavor was fantastic! Will make the cake next time, 1 cup cake is NOT enough.