Chocolate Coffee Cake

by Jess Italiano on March 23, 2024

This chocolate coffee cake is so soft, chocolatey, and is made with a buttery, warmly spiced crumble, and drizzled with melted chocolate. Plus, it’s made with strongly brewed coffee which not only gives the cake a much richer chocolate flavor, but also makes this an actual coffee cake.

This is a recipe that I honestly didn’t expect to love as much as I do. It’s simple to make, so delicious, and stays fresh and soft for days when stored properly. The fluffy chocolate cake is topped with a buttery and cinnamon-spiced crumble topping that can either be finished off with a drizzle of chocolate or a dusting of powdered sugar!

Why you’ll love this chocolate coffee cake

Chocolatey twist on a classic. Who doesn’t love a good slice of coffee cake? I do, and everything is better with a little chocolate added, am I right?
Crumble topping. Cakes with a crumble topping are *mwah* chef’s kiss! The buttery, crumbly layer on top of a moist chocolate cake is an addicting combination that will keep you wanting another bite.
Stays moist & soft. Stored properly, this cake will not dry out, so you can enjoy this cake for breakfast one day, and dessert the next 🙂

Ingredient notes

All purpose flour: all purpose flour is used for the best texture in both the cake and the crumble.
Dutch processed cocoa powder: dutch processed or dark cocoa powder is used for a deeper chocolate flavor.
Baking powder: used to help the cake rise.
Fine sea salt: salt is just as important in baking as it is in cooking! Salt enhances flavor, so omitting it would definitely make a difference in the final result.
Unsalted butter: using unsalted butter helps us control exactly how much salt we’re adding to the recipe, plus it adds that sweet & rich buttery flavor to the cake.
Vegetable oil: added for extra moisture.
Granulated sugar: used to sweeten the cake and the crumble layer.
Eggs: act as a binding ingredient and provides moisture to the cake.
Vanilla extract: good quality vanilla extract is key, even in a chocolatey dessert.
Whole milk: thins out the batter for added moisture.
Strongly brewed coffee: using strongly brewed coffee not only gives the cake a much richer chocolate flavor, but also makes this an actual coffee cake.
Cinnamon: we use a little bit of cinnamon to add a warm spice to the cake.

See the recipe card at the end of this post for the full list of ingredients & their quantities.

Recipe summary

Below is a condensed version of the recipe steps. See the recipe card at the end of this post for the full recipe instructions.

Make the crumble. In a bowl, melt the butter completely. Add the sugar and cinnamon and whisk to combine. Add the flour and fold until incorporated and the mixture is crumbly.
Whisk the dry cake ingredients. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Beat the wet cake ingredients. Beat together the butter, vegetable oil, and sugar until well combined and fluffy. Add the eggs one at a time, mixing in between each addition, followed by the vanilla extract.
Combine. Add the dry ingredients and mix while slowly pouring in the milk and coffee. I usually combine them into one measuring cup to make this easier.
Bake at 350F. Pour the batter into an 8×8 inch pan lined with parchment paper. Add the crumble evenly on top, then bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Enjoy! Let cool completely in the pan or for about 30 minutes if you wish to enjoy the cake slightly warm. Drizzle melted chocolate on top or dust with powdered sugar and dig in!

FAQ

How should the cake be stored?

Once the cake has completely cooled, put the cake slices in an airtight container at room temperature for 3-4 days or in the fridge for longer storage.

Can I use a different sized pan?

You can also use a 9×9 inch pan, however please note that the bake time will be slightly shorter and the cake slightly thinner.

Can I make the coffee cake in advance?

Yes! Leave the cake in the pan until it has cooled completely. Cover tightly until ready to slice and serve. If not serving the same day, store it tightly in an airtight container once cooled. Store at room temperature if serving within one day – any further in advance and it should be stored in the fridge. Let it come back to room temperature before serving.

Baking tips

Use a kitchen scale. I cannot stress this enough – a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
Gentle mixing. When combining wet and dry ingredients, mix just until they come together. Over-mixing can lead to a dense cake. The batter should be smooth but not overworked.
Test for doneness. To determine if the cake is ready, insert a toothpick into the center. It should come out clean or with a few crumbs, but not wet batter. Remember, baking times can vary, so rely on the toothpick test rather than an exact time.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Other coffee cakes to try

Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!