Description

This Chocolate Coffee Cake combines rich cocoa and brewed coffee for a moist, flavorful treat. Topped with a crumbly streusel and an optional sweet glaze, it’s perfect for brunch, dessert, or an afternoon pick-me-up. The espresso-infused flavor pairs beautifully with the chocolate, making every bite a delightful mocha experience.

Ingredients

Scale

For the cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup brewed coffee, cooled
1/2 cup sour cream

For the streusel topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed
1/4 cup mini chocolate chips (optional)

For the glaze (optional):

1/2 cup powdered sugar
1–2 tablespoons milk or coffee
1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square or 9-inch round baking pan thoroughly to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents.
Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is essential for a tender cake crumb.
Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly for aromatic flavor.
Blend in wet ingredients: Mix in the sour cream and cooled brewed coffee until the batter is smooth, which contributes to the moist texture and coffee flavor in the cake.
Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, gently mixing just until incorporated to avoid overmixing and a dense cake.
Pour batter into pan: Transfer the batter into the prepared pan and smooth the top evenly with a spatula, preparing it for the streusel topping.
Make the streusel topping: In a separate bowl, combine the flour, brown sugar, granulated sugar, cocoa powder, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in mini chocolate chips if using, then sprinkle this evenly over the batter.
Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but not dry.
Cool: Allow the cake to cool in the pan for at least 20 minutes before removing or glazing.
Prepare glaze (optional): Whisk together the powdered sugar, 1 to 2 tablespoons of milk or coffee, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for added sweetness and moisture.

Notes

Use espresso instead of regular brewed coffee for a richer, more intense chocolate-coffee flavor.
This cake is ideal for brunch gatherings, dessert after dinner, or alongside your afternoon coffee.
Mini chocolate chips in the streusel add extra bursts of chocolate but can be omitted if preferred.
Make sure the coffee is fully cooled before mixing to avoid curdling the batter.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg