SERVES 16 • PREP: 45 MIN • BAKE: 1 HR
CAKE
1½ sticks (¾ cup) unsalted butter, softened
1¼ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1½ cups reduced-fat sour cream
¼ cup semisweet mini chocolate chips
¼ cup packed light-brown sugar
1 tsp each instant coffee powder and ground cinnamon
FROSTING
1½ tsp instant coffee powder
¾ tsp vanilla extract
6 oz cream cheese, softened
¾ stick (6 Tbsp) unsalted butter, softened
½ tsp ground cinnamon
3 cups confectioners’ sugar
Decoration: chocolate-covered coffee beans and unsweetened cocoa powder
1 Heat oven to 350°F. Grease and flour a 10-in. tube pan with a removable bottom.
2 Cake: In a large bowl with mixer on low speed, beat butter, sugar, baking powder, baking soda and salt until creamy. Increase speed to medium; beat 2 minutes or until pale and fluffy. Beat in eggs, 1 at a time, until well blended. Beat in vanilla. Reduce speed to low; beat in flour in 3 additions, alternating with sour cream in 2 additions, beating just until blended.
3 In a medium bowl, combine chocolate chips, brown sugar, coffee powder and cinnamon. Add 1 cup batter; stir until blended. Spoon 3 cups plain batter into prepared pan, spreading evenly. Spoon a ring of brown sugar batter ¾ in. from center and sides of pan over plain batter. Top with spoonfuls of remaining plain batter. Spread gently to cover brown sugar batter.
4 Bake 1 hour or until a wooden pick inserted in center of cake comes out clean (cake will have risen only halfway up pan). Cool in pan on a wire rack.
5 Frosting: Stir coffee powder and vanilla in a large bowl until coffee dissolves. Add cream cheese, butter and cinnamon. Beat with mixer on medium speed until fluffy. Beat in confectioners’ sugar, 1 cup at a time until smooth.
6 Run a knife around pan side and remove. Invert cake onto a serving plate; run a knife around pan bottom and remove. Frost cake.
7 To decorate: Cut an 8½-in. round out of sturdy paper; cut assorted-size stars out of the paper. Place paper with cut-outs on cake, sift cocoa powder over cake, then carefully lift off paper. Place chocolate-covered coffee beans around cake.
PER SERVING: 471 cal, 6 g pro, 63 g car, 1 g fiber, 22 g fat (13 g saturated fat), 94 mg chol, 402 mg sod
