Description
This Chocolate Coffee Cake is a rich and moist dessert perfect for breakfast or brunch, featuring a tender cocoa-infused cake, a crumbly cocoa cinnamon topping, and an optional coffee glaze for an extra mocha kick. Combining the flavors of coffee and chocolate, this cake offers a decadent treat with a wonderful crumbly texture sure to satisfy any sweet tooth.
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 sour cream
- 1/2 cup brewed coffee, cooled
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon cinnamon (optional)
- 4 tablespoons unsalted butter, cold and cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons brewed coffee
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture gradually in three additions, alternating with sour cream and brewed coffee. Mix each addition just until combined to keep the batter tender and prevent overmixing.
- Pour Batter and Smooth: Pour the batter into the prepared baking pan and smooth the top evenly using a spatula.
- Prepare Crumb Topping: In a separate bowl, mix the flour, brown sugar, cocoa powder, and cinnamon (if using). Cut in the cold cubed butter using a fork or pastry cutter until the mixture becomes crumbly. Evenly sprinkle this topping over the batter in the pan.
- Bake the Cake: 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 the cake is done.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before removing or glazing.
- Prepare and Add Glaze (optional): Whisk together the powdered sugar and brewed coffee until smooth to make the glaze. Drizzle it over the cooled cake for extra sweetness and coffee flavor.
Notes
- Use espresso instead of regular brewed coffee to intensify the coffee flavor.
- The cake can be stored at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to one week, ensuring it is covered well to maintain moisture.
