Coffee and Cocoa Coffee Cake

Preheat oven to 350ºF. Grease one 9x5x3-inch loaf pan with baking spray.

For the cocoa filling, in a small bowl, mix together the sugar, instant coffee and cocoa powder. Set aside.

For the cake, in a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a standing mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously until light and fluffy, around 5 minutes.

Add eggs, one at a time, mixing well after each addition. With the mixer on low speed, alternately add the flour mixture and sour cream to the butter mixture.

Add the vanilla and mix for another minute or two, scraping the sides and the bottom of the bowl well with a spatula.

Pour half of the batter into the prepared pan and sprinkle the cocoa filling on top. Pour in the other half of the batter. Smooth the top and bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.