This chocolate coffee cake is what I make when I want something rich but still simple. It has a soft chocolate cake base with a crumb topping on top, and a little coffee in the batter to bring out the chocolate flavor. It’s easy to mix together and bakes into a soft cake with a slightly crisp topping.

Why You Will Love This Recipe

This chocolate coffee cake is great because it has a deep chocolate flavor without being too heavy. The coffee in the batter helps bring out the cocoa, so the flavor tastes stronger without needing extra ingredients. The crumb topping adds a little texture on top, which balances the soft cake underneath. I also like that this chocolate coffee cake comes together quickly and works well for dessert or even with coffee in the morning.

What You Will Need

You will need all-purpose flour, which is used in both the cake and the crumble to give structure. Granulated sugar adds sweetness and also helps create that crumbly topping when mixed with butter.

Unsalted butter is used in both parts of the recipe. Melted butter helps form the crumble, while softened butter in the cake makes the texture soft and rich. Vegetable oil is added to the batter to keep the cake extra moist.

Dark cocoa powder gives the cake its chocolate flavor, while baking powder helps it rise. A little salt balances the sweetness and enhances the chocolate.

Eggs help bind the batter together, and vanilla extract adds extra flavor.

For the liquid, you’ll use milk and strong brewed coffee. The coffee doesn’t make the cake taste like coffee, it just makes the chocolate flavor stronger.

Ingredients

Crumble

• ½ cup (100 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 1/3 cup (80 grams) unsalted butter, melted
• 1 cup (125 grams) all purpose flour

Cake

• ¾ cup (150 grams) granulated sugar
• 1 ¼ cups (157 grams) all purpose flour
• ½ cup (40 grams) dark (dutch processed) cocoa powder
• 1 ½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (170 grams) unsalted butter, room temperature
• ¼ cup (50 grams) vegetable oil
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• ¼ cup (60 grams) whole milk, room temperature
• ¼ cup (60 grams) strongly brewed coffee, cooled

How to Make Chocolate Coffee Cake

Start by heating your oven to 350°F and lining an 8×8 inch pan with parchment paper.

To make the crumble, melt the butter in a bowl. Add the sugar and cinnamon and whisk to combine. Add the flour and fold everything together until a crumbly mixture forms, then set it aside.

In another bowl whisk together the flour, cocoa powder, baking powder, and salt so everything is evenly mixed.

In a large bowl beat the butter, vegetable oil, and sugar until the mixture becomes light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add the dry ingredients to the bowl while slowly pouring in the milk and coffee. You can mix the milk and coffee together first to make this easier. Stir just until the batter comes together.

Pour the batter into the prepared pan and spread it evenly. Sprinkle the crumble mixture over the top so it covers the surface.

Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan, or about 30 minutes if you want to serve it slightly warm. You can drizzle melted chocolate on top or dust with powdered sugar before serving

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake