Description
This rich and moist Chocolate Coffee Cake combines the deep flavors of cocoa and bittersweet chocolate with a tender crumb and a crumbly chocolate streusel topping. Perfect for an indulgent breakfast, brunch, or afternoon treat alongside your favorite hot coffee.
Ingredients
Chocolate Streusel
- ⅔ cup (3 ⅓ oz/94 g) all-purpose flour
- 6 tablespoons granulated sugar
- 3 tablespoons Dutch-processed cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (3 oz/85 g) cold butter, diced
- ¼ cup (1 ½ oz/43 g) finely chopped bittersweet chocolate
Chocolate Coffee Cake Batter
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- ⅓ cup (2 oz/57 g) finely chopped bittersweet chocolate
- ⅓ cup (1 ⅓ oz/37 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup (4 oz/115 g) softened butter
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (8 fl oz/240 ml) buttermilk
Instructions
- Make the Chocolate Streusel: In a medium bowl, combine the flour, sugar, cocoa powder, cinnamon, and salt. Rub in the cold, diced butter with your fingertips until the mixture is evenly moistened and crumbly. Stir in the chopped bittersweet chocolate. Set the streusel aside while you prepare the cake batter.
- Prepare the Pan: Preheat your oven to 350°F (180°C). Butter and line a 9-inch (23 cm) springform pan with parchment paper. Butter the parchment, then dust it with flour, knocking out the excess. Set the pan aside.
- Combine Dry Ingredients for the Batter: In a large bowl, whisk together the flour, chopped bittersweet chocolate, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, or using a handheld mixer in a large bowl, cream the softened butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Reduce mixer speed to medium. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
- Incorporate Dry Ingredients and Buttermilk: Reduce mixer speed to low. Alternately add the dry ingredient mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Assemble the Cake: Spread the batter evenly into the prepared springform pan. Sprinkle the prepared chocolate streusel evenly over the top of the batter.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Let the cake cool in the pan for 15 minutes. Then, remove the sides of the springform pan and transfer the cake to a wire rack to cool completely. Serve with freshly whipped cream and a hot cup of coffee.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Use high-quality Dutch-processed cocoa and bittersweet chocolate for the richest flavor.
- Make sure eggs and butter are at room temperature to ensure smooth mixing and a tender crumb.
- Do not overmix the batter to keep the cake light and fluffy.
- Freshly ground cinnamon in the streusel adds a nice warmth but can be omitted if preferred.
- Espresso powder is optional but enhances the chocolate flavor without adding coffee taste.
- This cake is best enjoyed on the day it’s made but keeps well for 3 days at room temperature.
- For a dairy-free version, substitute buttermilk with a plant-based milk and lemon juice mixture and butter with a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
