Description
This Chocolate Coffee Cake is a moist and rich dessert perfect for brunch or a sweet treat with coffee or milk. Featuring a tender cocoa-flavored cake base enhanced with instant coffee powder, it’s topped with a crumbly, chocolatey streusel full of cinnamon and mini chocolate chips for added texture and flavor.
Ingredients
Scale
For the cake:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon instant coffee or espresso powder (optional)
- ¾ cup unsalted butter (softened)
- 3 large eggs
- ¾ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- ½ cup strong brewed coffee (cooled) or milk
For the streusel topping:
- ½ cup brown sugar
- â…“ cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 4 tablespoons cold butter (cubed)
- ½ cup mini chocolate chips or chopped chocolate
Instructions
- Prepare baking pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and instant coffee powder if using.
- Add butter and form crumbs: Add the softened unsalted butter to the dry ingredients, mixing until the mixture resembles coarse crumbs, ensuring even fat distribution for a tender crumb.
- Combine wet ingredients: Add the eggs, sour cream or plain yogurt, vanilla extract, and cooled brewed coffee or milk to the mixture. Mix until smooth and well combined, taking care not to overmix to keep the cake tender.
- Pour batter: Pour the prepared batter into the greased baking pan and spread it evenly for uniform baking.
- Make the streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cocoa powder, and cinnamon. Cut in the cold cubed butter using a fork or fingers until the mixture becomes crumbly. Stir in the mini chocolate chips or chopped chocolate.
- Top the cake: Sprinkle the streusel topping evenly over the cake batter, covering the surface completely.
- Bake: Place the pan in the preheated oven and bake for 35–40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with chocolate glaze for extra presentation.
Notes
- Add a drizzle of chocolate glaze or dust with powdered sugar for extra presentation.
- This cake is great for brunch or as a dessert served alongside coffee or milk.
