Chocolate Coffee Cake

This rich and moist Chocolate Coffee Cake is topped with a crumbly, buttery cinnamon streusel and topped with a drizzle of chocolate icing. It's perfect to serve alongside a warm cup of coffee for breakfast or brunch, or a scoop of ice cream at dessert!

Course Breakfast, Brunch, Dessert

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 348kcal

Author Kelly Nash

Cost $5

Ingredients

Streusel

8 tbsp unsalted butter melted and cooled slightly
1 cup all-purpose flour spooned and leveled
¾ cup granulated sugar
1 ½ tsp cinnamon

Chocolate Cake

1½ cups all-purpose flour spooned and leveled
½ cup dutch-processed cocoa powder
2 tsp baking powder
½ tsp salt
¼ cup unsalted butter at room temperature
¾ cup granulated sugar
1 large egg at room temperature
1 egg yolk at room temperature
¼ cup sour cream at room temperature
2 tsp vanilla extract
½ cup whole milk at room temperature

Icing

½ cup powdered sugar
1 tsp cocoa powder
2-3 teaspoons milk

US Customary - Metric

Instructions

Preheat your oven to 350°Fahrenheit. Grease and line an 8x8 square baking pan with parchment paper, making sure there is enough parchment hanging over the sides.
Make the streusel. In a small bowl, melt the butter and let cool slightly. Mix in the flour, granulated sugar, and cinnamon. Toss until you have coarse crumbs. Place this in the fridge while you make the cake .
8 tbsp unsalted butter, 1 cup all-purpose flour, ¾ cup granulated sugar, 1 ½ tsp cinnamon
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
1½ cups all-purpose flour, ½ cup dutch-processed cocoa powder, 2 tsp baking powder, ½ tsp salt
In a large bowl, mix the room temperature butter and granulated sugar until light and fluffy. Mix in the eggs, vanilla extract, and sour cream.
¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 egg yolk, ¼ cup sour cream, 2 tsp vanilla extract
Pour half of the dry ingredients into the wet ingredients, followed by the milk. Then follow up with the rest of the flour mixture. Mix until just combined.
½ cup whole milk
Pour the cake batter into your prepared pan, using a small offset spatula to spread it. Top the cake with the crumbled streusel mixture.
Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.
Once cooled, top with chocolate icing- in a small bowl whisk together the powdered sugar, cocoa powder, and 2 tsp milk until smooth (add more milk as needed). Drizzle the sugar glaze over the cake, slice, and enjoy.
½ cup powdered sugar, 1 tsp cocoa powder, 2-3 teaspoons milk

Notes

Store in an airtight container at room temperature for 3-4 days, or up to a week in the fridge. It can also be frozen for up to 3 months.
To freeze, allow the cake to cool completely before wrapping in plastic wrap and then tinfoil, and placing in the freezer. Allow the cake to sit at room temperature until defrosted to serve.

Nutrition