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.

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