Start this recipe by mixing together the instant coffee and cocoa powder in a bowl with hot water to dissolve then put aside. Next, beat together the butter, caster sugar and vanilla till light and fluffy. Beat in the eggs one at a time then fold in the yogurt. Sift together the flour, baking powder and salt and mix into the cake batter along with the ground pecans. Remove ½ the cake batter and mix in the coffee and cocoa mixture. Blob both cake batters alternatively into a greased and lined rectangular cake tin (9inch x 12inch). Make the streusel topping by mixing all the ingredients together and sprinkle over the top of the cake. Bake in the oven at 175`c for 30-35 minutes, or until cooked through.

Serves 12

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