Mocha Crumb Cake – We Love God!

Pastors of many growing churches preach almost weekly about healthy self-esteem, as if it were taught on every page of Scripture. Too many Christians never see that self-love comes out of a culture that prizes the individual over the community and then reads that basic principle into the pages of Scripture. The Bible, however, rightly understood, asks the question, “Why are you so concerned about yourself?” Furthermore, it indicates that our culture’s proposed cure – increased self-love – is actually the disease. If we fail to recognize the reality and depth of our sin problem, God will become less important, and people will become more important.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Cooking liv, Import	1	Servings

INGREDIENTS

1 1/3	c	Unbleached all-purpose flour
1 1/2	c	Packed light brown sugar
2	T	Unsweetened dutch process
		cocoa powder sifted
1/2	t	Ground cinnamon
7	T	Unsalted butter, melted
2	t	Instant decaffeinated coffee
		dissolved in 2 teaspoons
		water
6	oz	Semisweet chocolate, chopped
		into 1/2-inch pieces
1 3/4	c	Unbleached all-purpose flour
1	t	Baking soda
1/4	t	Salt
1 3/4	c	Sugar
2		Eggs
3/4	c	Buttermilk
7	oz	1 3/4 sticks unsalted
		butter melted
1	t	Vanilla extract
1	T	Plus 1 teaspoon instant
		decaffeinated coffee
		dissolved in 1 tablespoon
		plus 1 teaspoon water

INSTRUCTIONS

Preheat the oven to 325 degrees and place oven rack in the middle of
the oven.  Butter a 13 by 9 by 2-inch baking pan.  Prepare the crumb
topping:  In a medium bowl, combine the flour, brown sugar, cocoa and
cinnamon.  Press any lumps out of the brown sugar. Add the melted
butter and  dissolved coffee and stir until the mixture is evenly
moistened and  crumbly and fine crumbs up to 1/2-inch in size are
formed. Set aside.  Prepare mocha cake:  In a bowl of an electric
mixer, sift the flour, baking soda, and  salt. Add the sugar and mix on
low speed to combine the ingredients.  Mix the eggs and buttermilk
together and stir into the flour mixture.  Add the melted butter,
vanilla, and dissolved coffee and mix until  the batter is evenly
moistened, about 45 seconds. Pour half of the  batter into the prepared
pan and spread evenly. Sprinkle 1 1/2 cups  of the crumb mixture evenly
over the batter. Sprinkle the chopped  chocolate over the crumbs. Drop
spoonfuls of the remaining batter  evenly over the chocolate. Use a
thin metal spatula to spread the  batter evenly over the chocolate.
Small bits of chocolate may not be  covered by the batter. Sprinkle the
remaining crumb mixture evenly  over the batter.  Bake about 55
minutes. During the first half of the baking time, the  batter may
bubble up slightly at the edges. To test for doneness,  insert a
toothpick into the center of the cake. When the toothpick  comes out
clean, the cake is done. Cool the cake thoroughly in the  pan on a wire
rack, about 3 hours. Cut the cake into 12 pieces, 3  rows lengthwise
and 4 rows across.  Yield: 12 servings  Freezing instructions: Wrap
each piece of cake in plastic wrap. Place  pieces in a metal or plastic
freezer container and cover tightly.  Label with date and contents.
Freeze up to 3 months. Defrost the  wrapped cake at room temperature
abut 2 hours.  Recipe by: Cooking Live Show #CL9003  Posted to
MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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