Here’s a rich and moist Chocolate Coffee Cake recipe — the perfect blend of chocolatey indulgence with a subtle coffee kick. Great for breakfast, brunch, or dessert with a cup of actual coffee!
🍫 Chocolate Coffee Cake
☕️ Ingredients:
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- ½ cup brewed coffee (strong and cooled)
- ½ cup mini or regular chocolate chips (optional)
For the Crumb Topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 3 tbsp cold unsalted butter, cubed
- 2 tbsp cocoa powder
- ½ tsp instant coffee or espresso powder (optional)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp brewed coffee or milk
- ¼ tsp vanilla extract
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9″ or 8×8″ baking dish, or line with parchment.
- Make the crumb topping:
In a small bowl, mix brown sugar, flour, cocoa, and espresso powder. Cut in cold butter until crumbly. Set aside. - Make the cake batter:
In a large bowl, cream butter with granulated and brown sugar until light and fluffy (2–3 minutes). Add eggs one at a time, beating well. Mix in vanilla. - In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with the dry mix. Stir in cooled coffee last, mixing just until smooth. Fold in chocolate chips if using.
- Pour batter into prepared pan, smoothing the top. Sprinkle evenly with the crumb topping.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool completely, then drizzle with glaze if desired.
☕️ Serving Tip:
This pairs perfectly with espresso, cold brew, or a vanilla latte.