This Chocolate Coffee Cake is a fun and decadent twist on a classic coffee cake! It features a super moist, and fluffy chocolate sour cream cake, studded with chunks of semi-sweet chocolate. The cake is topped with a layer of buttery cinnamon streusel and then finished with a drizzle of melted chocolate. Breakfast doesn't get any better than this!
Cake for breakfast? Yes, please! This chocolate coffee cake is the perfect treat to serve alongside a steaming cup of coffee (or tea) for a special breakfast, brunch or after-dinner dessert.
Despite its name, American coffee cake does not contain any coffee. It's a rich butter cake that has a ribbon of cinnamon sugar running through it, and covered with a crunchy cinnamon streusel topping. The name refers to a cake that is typically served with coffee. Our chocolate coffee cake, however, actually contains coffee and you will absolutely love this variation.
Can't get enough of coffee desserts? Check out my Banana Espresso Muffins, Salted Toffee Espresso Blondies, and Chocolate Espresso Tiramisu Tart.
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♡ Why You Will Love This Chocolate Coffee Cake
- Taste. The cake is super chocolatey with the perfect hint of coffee flavor, thanks to the espresso powder. The layer of streusel is buttery and lightly scented with cinnamon and pairs so well with the chocolate espresso cake.
- Texture. The crunchy crumb topping paired with the soft and moist chocolate cake, truly makes for the most addictive bite.
- Easy to make. The cake is an easy quick bread batter that come together in less than 20 minutes.
Ingredient Notes
Here are some notes about all the ingredients used in this chocolate crumb cake. Quantities and full instructions are in the recipe card below!
- All-Purpose Flour - I always recommend measuring flour with a kitchen scale for the best results. Adding too much flour can make your cake dry and dense.
- Unsweetened Cocoa Powder - I recommend using Dutch-process cocoa powder for deeper chocolate flavor. I'm using Droste cocoa powder.
- Instant Espresso Powder - Enhances the chocolate flavor. I use espresso powder in nearly all my chocolate desserts, like in my Chocolate Olive Oil Cake, Chocolate Gooey Butter Cake and Banana Espresso Muffins. DeLallo is my favorite brand
- Leveners - A combination of baking powder and baking soda is used to create the perfect rise and texture.
- Salt - A flavor enhancer.
- Unsalted Butter - Rather than using melted butter, we'll be using softened butter to create a lighter and fluffier cake.
- Sugars - We're using a combination of white sugar and dark brown sugar.
- Vanilla - For flavor. You can use vanilla extract or vanilla paste.
- Eggs - Helps the batter emulsify and adds structure to the cake.
- Sour Cream - Full-fat sour cream is best here. Makes the cake tender and moist.
- Buttermilk - Makes the cake springy and fluffy, and also adds moisture. I always use low-fat (2%) buttermilk.
- Chocolate - To add more chocolate flavor, chopped chocolate is added to the batter. I'm using Ghiradelli semi-sweet chocolate bar.
- Unsalted Butter - Melted butter will be used to toss the flour and sugar mixture together to form the crumbs.
- All-Purpose Flour
- Sugar - Again, we're using a combination of both white and dark brown sugar.
- Cinnamon - A tiny bit of cinnamon will lightly flavor the crumb topping.
- Salt - Balances the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Coffee Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Crumb Topping - In a small bowl, whisk together all-purpose flour, white sugar, brown sugar and cinnamon. Drizzle in melted butter and toss the mixture until crumbs form. Place in the fridge until needed.
Step 2. Combine Dry Ingredients - In a separate bowl, whisk together all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
💡 Tip
Make sure your butter is really soft, as it will be easier to cream with the sugars. During the colder months, it may be nearly impossible to soften your butter no matter how long you let it sit on the counter. I recommend microwaving cubed butter in 7 to 8 second intervals until softened, flipping after each interval. Be careful not to melt it.
Step 3. Cream Butter & Sugars - In a large mixing bowl, beat softened butter, white sugar, brown sugar and vanilla until light and fluffy. About 2 minutes with an electric mixer.
Step 4. Combine Wet Ingredients - Add the eggs one at a time, beating well between each addition.
Step 5. Scrape the bowl down and then add the sour cream and buttermilk. Mix on low speed until combined.
Step 6. Combine Wet & Dry Ingredients - Sift in the dry ingredients and with a rubber spatula, fold until there are very few flour streaks left. Batter will be fairly thick.
Step 7. Add Chopped Chocolate - Then gently fold in the chopped chocolate.
Step 8. Spread the chocolate batter into a prepared 8x8 inch (20x20 cm) square baking pan.
Step 9. Remove the crumble from the fridge and sprinkle an even layer over the cake batter.
Step 10. Bake & Cool - Bake in a preheated oven at 350ºF (180ºC) for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 10 to 15 minutes before removing to a wire rack to cool. If desired, drizzle with melted chocolate and serve slightly warm. Enjoy!
Substitutions
- Unsweetened Cocoa Powder - I recommend sticking with Dutch-process cocoa powder for more intense flavor. I have not tested this recipe with natural cocoa powder, so I can not guarantee the results.
- Brown Sugar - You can use light or dark brown sugar.
- Instant Espresso Powder - You can sub with instant coffee or super finely ground coffee/espresso beans. You can also omit completely if you don't have any on-hand.
- Sour Cream - Plain Greek yogurt is a great substitution.
- Buttermilk - You can substitute for regular or plant-based milk.
- Chocolate - I recommend using a good quality chocolate bar, however, you can use chocolate chips or chunks. Semi-sweet, bittersweet or dark chocolate will work the best. Milk chocolate may be a bit too sweet.
Variations
- Chocolate Crumb Topping - Add 1 to 2 tablespoons of cocoa powder to your crumb topping for even more chocolate flavor.
- Espresso Crumb Topping - Crazy about espresso? Omit the cinnamon and add ½ to 1 teaspoon of espresso powder to your crumb topping.
- Go Crumbless - You can skip the crumb topping and frost it with a chocolate cream cheese frosting instead.
- Other Glazes - Instead of drizzling melted chocolate on top, try a chocolate glaze, vanilla glaze or simply dust with powdered sugar.
Key Equipment
- Bowls
- 8x8 Inch (20x20cm) Square Baking Pan
- Electric Mixer
- Rubber Spatula
Storage
- Room Temperature - Store chocolate coffee cake in an airtight container on the counter for up to 3 days.
- Freezer - Cool completely, then wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw on the counter until it comes to room temperature before enjoying. It will take 1 to 2 hours, depending on how large your cake slices are.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in, as it will add too much flour.
Do not overmix. When combining your flour mixture with the wet ingredients, mix until there are very few flour streaks left. Overmixing will cause the gluten in the dough to overdevelop.
Make sure your ingredients are at room temperature. This includes the butter, eggs, sour cream and buttermilk.
Line your pan with parchment paper. For easy removal, lightly butter your pan, then line it with a parchment paper sling with a 1-inch overhang. The butter will help the paper adhere as you press it to the bottom and sides of the pan.
FAQ
A 9-inch (23cm) square pan is too large, as you'll end up with a flatter cake. However, you can use a 9-inch round pan. Baking time should be about the same.
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📖 Recipe
Chocolate Coffee Cake
- Total Time: 1 Hour + 5 Mins
- Yield: 9
Description
This Chocolate Coffee Cake is a fun and decadent twist on a classic coffee cake! It features a super moist, and fluffy chocolate sour cream cake, studded with chunks of semi-sweet chocolate. The cake is topped with a layer of buttery cinnamon streusel and then finished with a drizzle of melted chocolate. Breakfast doesn't get any better than this!
Ingredients
Crumb Topping
- 6 Tablespoons (84 g) Unsalted Butter, melted
- 1 Cup (120 g) All-Purpose Flour
- ¼ Cup (50 g) White Sugar
- ¼ Cup (50 g) Light or Dark Brown Sugar
- ¼ Teaspoon Ground Cinnamon
- ⅛ Teaspoon Fine Salt
Chocolate Coffee Cake
- 1 ½ Cups (180 g) All-Purpose Flour
- ⅓ Cup (28 g) Unsweetened Dutch-Cocoa Powder
- 1 ½ Teaspoons Instant Espresso Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Fine Salt
- ¼ Teaspoon Baking Soda
- ½ Cup (113 g) Unsalted Butter, softened
- ½ Cup (100 g) Granulated White Sugar
- ⅓ Cup (67 g) Light or Dark Brown Sugar
- 2 Teaspoons Vanilla Extract
- 2 Whole Large Eggs, room temp
- ½ Cup (113 g) Full-Fat Sour Cream or Plain Greek Yogurt, room temp
- ¼ Cup (56 g) Buttermilk (I used 2%), room temp
- 4 Ounces (113 g) Semi-Sweet or Dark Chocolate Bar, roughly chopped (you can also use ¾ cup of chocolate chips)
Chocolate Drizzle (Optional)
- 3 Ounces (84 g) Melted Chocolate
Instructions
- Preheat Oven - Set a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Prep Pan - Butter an 8x8 inch (20x20 cm) square baking pan and then line it with parchment paper, leaving a 1-inch (2.5 cm) overhang for easy removal.
- Make Crumb Topping - In a small bowl, whisk together all-purpose flour, white sugar, brown sugar and cinnamon. Drizzle in melted butter and toss the mixture together with a fork until crumbs form. Place in the fridge until needed.
- Combine Dry Ingredients - In a separate bowl, whisk together all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Set aside.
- Cream Butter & Sugars - In a large mixing bowl, beat softened butter, white sugar, brown sugar and vanilla until light and fluffy. About 2 minutes with an electric mixer.
- Combine Wet Ingredients - Add the eggs one at a time, beating well after each addition. Scrape the bowl down and then add the sour cream and buttermilk. Mix on low speed until combined.
- Combine Wet & Dry Ingredients - Sift in the dry ingredients and with a rubber spatula, fold the dry ingredients into the wet ingredients until there are very few flour streaks left. Batter will be fairly thick. Then gently fold in the chopped chocolate.
- Bake - Spread the chocolate batter in your prepared baking pan. Remove the crumble from the fridge and sprinkle an even layer over the cake batter. Bake for 40 to 45 minutes. The cake is ready when the top if firm and a toothpick inserted in the center comes out clean. Do not overbake.
- Cool & Serve - Let the cake cool in the pan for 10 to 15 minutes before removing to a wire rack to cool. If desired, drizzle the top of the cake with melted chocolate. Serve slightly warm and enjoy!
Notes
Softened Butter - During the colder months, it may be nearly impossible to soften your butter no matter how long you let it sit on the counter. I recommend microwaving cubed butter in 7 to 8 second intervals until softened, flipping after each interval. Be careful not to melt it.
Dutch-Process Cocoa Powder - Droste, Ghiradelli and Hershey's Special Dark Cocoa Powder are all great choices.
Cinnamon in Crumb Topping - I found that ¼ teaspoon of cinnamon was perfect amount to balance all the flavors of chocolate and espresso. Feel free to add more if you'd like.
Storage - Store chocolate coffee cake in an airtight container on the counter for up to 3 days.
- Prep Time: 20 Minutes
- Cook Time: 40 to 45 Minutes
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