Prepare the Streusel by combining streusel ingredients in a mixing bowl until crumbly. Divide the mixture in half, mix cocoa powder into one half, and set aside.

Dissolve instant coffee in 1 cup of boiling water; stir until dissolved and cool to room temperature.

Whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl.

Whisk eggs, sour cream, cooled coffee mixture, and espresso in a separate bowl until smooth.

Gently fold the wet mixture into the dry mixture until just combined.

Layer half of the batter in a greased baking pan, sprinkle chocolate streusel, dollop remaining batter, and sprinkle remaining streusel on top.

Bake in a preheated oven at 350°F for 30-35 minutes until golden brown and a toothpick comes out clean.

Cool the cake in the pan for 10-15 minutes, then whisk powdered sugar with coffee to create icing and drizzle over the cake.