Chocolate Coffee Cake

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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!

Close up chocolate coffee cake cut into squares.

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
Ingredient Notes
Step-By-Step Instructions
💡 Tip
Substitutions
Variations
Key Equipment
Storage
⭐️ Expert Tips
FAQ
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♡ Did you try this recipe?
📖 Recipe

♡ 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.

A piece of chocolate coffee cake on a dessert plate.

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!

Chocolate coffee cake ingredients which include, flour, cocoa powder, espresso, baking powder, baking soda, salt, butter, white sugar, brown sugar, sour cream, buttermilk, vanilla, eggs and chocolate chunks. — Chocolate Coffee Cake Ingredients

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.

Chocolate coffee cake crumb topping ingredients which include, flour, brown sugar, white sugar, cinnamon, salt and melted butter. — Crumb Topping Ingredients

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.

Dry ingredients which include, all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda and salt are in a medium glass mixing bowl.

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.

Softened butter, brown sugar, white sugar and vanilla are in a large glass mixing bowl.

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.

An egg is added to the butter and sugar mixture.

Step 4. Combine Wet Ingredients - Add the eggs one at a time, beating well between each addition.

Sour cream and buttermilk is added to the butter, sugar and egg mixture.

Step 5. Scrape the bowl down and then add the sour cream and buttermilk. Mix on low speed until combined.

Flour mixture is sifted into the wet ingredients.

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.

Chopped chocolate is added to the chocolate coffee cake batter.

Step 7. Add Chopped Chocolate - Then gently fold in the chopped chocolate.

The chocolate coffee cake batter is being spread in a 8x8 inch square baking pan.

Step 8. Spread the chocolate batter into a prepared 8x8 inch (20x20 cm) square baking pan.

Crumb topping is sprinkled on top of the chocolate coffee cake batter.

Step 9. Remove the crumble from the fridge and sprinkle an even layer over the cake batter.

Chocolate coffee cake is baked and sitting on a wire rack to cool.

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!

Close up chocolate coffee cake cut into squares sitting on a wire rack.

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

Can I make chocolate crumb cake in a 9-inch square pan?

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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