Chocolate Coffee Cake
Nothing is better than a homemade coffee cake, unless of course we’re talking about this Chocolate Coffee Cake. In that case, all bets are off, because this one here is a definite keeper. It’s a great little recipe to pull out for breakfast or brunch or even dessert. Every once in a while though, I do have to say that I crave a coffee cake for dessert, and I’m not ashamed to admit it. Save this for the next time you’re entertaining because people will go crazy for it.
Chocolate Coffee Cake
This Chocolate Coffee Cake is a fun twist on a classic coffee cake. It's perfect for brunch or breakfast or even dessert. It's a great cake!
Servings: 12
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- 9×13 baking dish
Ingredients
Topping:
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter slightly firm and diced
- ¾ cup chocolate chips mini
Cake:
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon instant espresso powder optional
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1¼ cups sour cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coffee liqueur optional
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 inch baking dish and set aside.
- To make the topping: In a medium bowl combine all the ingredients except the butter and chocolate chips. Once the dry ingredients have all been evenly mixed together add the diced butter. Using two knives, a fork, a pastry blender or your hands, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips and set aside.
- To make the batter: In the bowl of an electric mixer, fitted with the paddle attachment, whip the butter on medium-high for about 3 minutes. Lower the speed and slowly stream in the granulated sugar. Raise the speed once more to medium-high and cream together until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Occasionally stop the mixer and scrape down the sides and bottom of the bowl to make sure everything gets evenly mixed. Stir in the vanilla extract and coffee liqueur if using.
- In a medium bowl whisk or sift together the flour, baking powder, baking soda, salt, and espresso powder. Add the dry ingredients alternately with the sour cream, beginning and ending with dry ingredients. So, dry, wet (sour cream), dry, wet (sour cream), dry, until both are used up.
- Spread the cake batter, evenly, into the prepared baking dish. Top with the crumb topping from earlier, making sure to sprinkle it evenly over the entire top of the cake. Bake for about 40 to 50 minutes or until a toothpick inserted in the middle comes out clean. Halfway through baking rotate the pan to ensure even browning. Depending on your oven, the cake might be done sooner, I would check it at the 40 minute mark and adjust accordingly. Remove from the oven and allow to cool on a rack for about half an hour. Cut and eat warm. Any leftovers can be wrapped tightly in plastic wrap or stored in an airtight container in the fridge for about 5 days. Warm in a preheated 300°F oven, wrapped in foil, for about 10 minutes or in the microwave for a few seconds. Enjoy!
