Description
Chocolate espresso coffee cake brings morning comfort with rich, deep flavors that dance through each delectable bite. Grab a warm mug of coffee and savor this delightful treat that turns your ordinary breakfast into a special moment.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups all-purpose flour
- 1 cup milk
- 1 cup granulated sugar
- 2 eggs
- ½ cup unsalted butter
Dry Supporting Ingredients:
- ⅓ cup cocoa powder
- ½ cup brown sugar
- ½ cup brown sugar
- ½ cup mini chocolate chips
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Liquid Supporting Ingredients:
- ½ cup brewed espresso
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ¼ cup powdered sugar (optional)
Instructions
- Mix 2 cups flour, ½ cup brown sugar, and 1 tsp cinnamon in a medium bowl. Cut in ½ cup softened butter using a fork until the mixture resembles coarse crumbs.
- Fold ½ cup mini chocolate chips into the streusel mixture. Refrigerate while preparing the cake batter.
- Whisk 1 ½ cups flour, ⅓ cup cocoa powder, 1 cup granulated sugar, ½ cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt in a large mixing bowl.
- In a separate bowl, combine 1 cup milk, ½ cup brewed espresso, 2 eggs, ½ cup vegetable oil, and 2 tsp vanilla extract. Whisk until smooth and fully incorporated.
- Gently pour wet ingredients into dry ingredients. Stir carefully until just combined, avoiding overmixing.
- Grease a 9×13-inch baking pan. Transfer batter into the prepared pan, spreading evenly.
- Sprinkle the chilled chocolate chip streusel topping across the entire surface of the batter.
- Preheat oven to 350°F. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cake cool in the pan for 15 minutes at room temperature.
- Optional: Dust the top with ¼ cup powdered sugar using a fine-mesh sifter before serving.
- Slice and serve warm, preferably alongside a hot cup of coffee.
Notes
- Ensure butter is at room temperature for easier mixing in the streusel topping.
- When combining wet and dry ingredients, use a gentle folding motion to prevent tough cake texture.
- For a dairy-free version, swap milk with almond or oat milk and use coconut oil instead of butter.
- The cake tastes best when served slightly warm, allowing the chocolate chips in the streusel to get soft and melty.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg