Chocolate Coffee Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My craveable Chocolate Coffee Cake brings together cinnamon, espresso, and bittersweet chocolate for the ultimate streusel-topped snack cake. You’ll adore this sophisticated (but totally irresistible) treat, served with coffee, as a dessert, or as the star of a holiday gathering. 

• Quick prep: Mix up the cake batter and the cocoa streusel in just 20 minutes.
• Make Ahead: My decadent chocolate crumb cake tastes even better the next day.
• Tender crumb: Buttermilk in this chocolate coffee cake recipe gives it a soft, tender crumb.
• Super-simple: The easy streusel topping gives you all the flavor of an elaborate cake with the ease of a single layer.
• Perfect for entertaining: If you’re searching for a can’t-miss cake for a crowd, look no further.

Creating a moist, crumbly-topped cake recipe that goes above standard cinnamon flavor was a must for me. In Ireland, coffee cake means a cake flavored with coffee itself! When I moved to the U.S. to work as a professional chef, I learned that coffee cake here was something different—a buttery cake meant to be enjoyed with coffee. This streusel cinnamon chocolate cake recipe brings the two ideas together, with espresso enhancing the bittersweet chocolate flavor and adding a subtle note of toasty richness.

The irresistible chocolate streusel is the standout part of this snack cake recipe. It comes together easily, but my top tip to make it perfect is to use cold butter in the streusel and rub it in quickly, just until the mixture is crumbly and the butter is distributed evenly. When you add the streusel, sprinkle it on the cake, and don’t press it down. This combination of cinnamon and chocolate is one of my favorites. For my recipes with this deep, spicy-sweet taste, check out my Chocolate Cinnamon Rolls, Dirty Chai Brownies, and Mexican Chocolate Flan.

Table of Contents

• What is Chocolate Coffee Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Coffee Cake
• Gemma’s Pro Chef Tips
• Make-Ahead Tips and Storage Directions 
• Variations and Mix-Ins
• FAQs
• More Coffee Cake Recipes

What is Chocolate Coffee Cake?

Chocolate Coffee Cake is a tender cocoa cake topped with a layer of buttery chocolate-cinnamon streusel. The cake is enhanced with espresso powder, which amplifies the chocolate flavor and gives it depth. Modern coffee cake originated in Germany in the 1500s with “streuselkuchen,” a lightly sweetened yeasty cake topped with sweet, buttery crumbs. As baking chocolate became easily available to home cooks in the 20th century, cocoa-enhanced versions became more popular. This crumb cake is a sweet treat that’s ideal for holiday brunch, breakfast, snacks, desserts, and gifting.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Whisk
• 9-inch (23-cm) springform pan
• Parchment paper
• Stand mixer (optional) or electric hand mixer
• Wire cooling rack

Key Ingredients and Substitutes

Chocolate Streusel

All-purpose flour

• Flour is important to give the streusel structure.
• Substitute: You can use the same amount of gluten-free Easy Almond Flour Baking Mix, almond flour, or another gluten-free flour in place of regular flour.

Granulated sugar

• Granulated sugar sweetens the streusel. During baking, the sugar caramelizes, adding a toasty note.
• Importantly, as the cake bakes, the sugar will melt and then recrystallize, which helps give the streusel its crumbly-crispy texture.
• Substitute: You can use an equal amount of light brown sugar for a slightly softer struesel with a molasses note.

Dutch-processed cocoa powder

• Cocoa powder in the streusel gives it a rich, chocolatey flavor and deep color.
• Importantly, since cocoa powder absorbs moisture, it helps the buttery streusel have a crumbly, not greasy texture.
• Substitute: You can use the same amount of unsweetened cocoa powder, but note that the flavor will be slightly sharper.

Cinnamon

• Cinnamon adds a warmly spicy flavor and a lovely, comforting aroma while baking.

Salt

• Salt balances the sweetness.

Butter

• The butter holds the dry ingredients together in crumbles.
• Importantly, butter gives the cocoa streusel a rich flavor.
• Use cold butter to make clumps and hold together well.

Bittersweet chocolate

• Bittersweet chocolate adds bursts of rich flavor, creating delectable melty bits in the streusel.
• Substitute: Use the same amount of chopped semi-sweet chocolate if you prefer.

Chocolate Coffee Cake

All-purpose flour

• All-purpose flour, with a protein content of 9 to 11%, ensures that this chocolate crumb cake is sturdy enough while still being tender.
• Importantly, all-purpose flour is best for this recipe because it gives the cake enough structure to support the streusel topping.
• Substitute: If you want to make a gluten-free cake, substitute an equal amount of 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour.

Bittersweet chocolate

• Bittersweet chocolate adds deep flavor.

Dutch-processed cocoa powder

• Dutch-process cocoa powder gives the cake a smooth chocolate flavor.
• Additionally, the cocoa powder gives the cake its rich, dark color.
• Substitute: You can use the same amount of unsweetened cocoa powder, but note that the flavor will be slightly sharper.

Baking powder

• Baking powder provides a controlled rise, which contributes to the cake’s stable structure.

Baking soda

• When baking soda is combined with an acidic ingredient like the buttermilk in this recipe, it triggers a chemical reaction, creating carbon dioxide bubbles that will make the cake fluffier.

Salt

• A pinch of salt enhances all of the flavors.

Espresso powder

• Espresso powder enhances the chocolate flavor and adds its own rich note.
• Substitute: You can use the same amount of instant coffee powder instead.

Butter

• Butter gives the cake richness and flavor.
• Cream the butter and sugar to create an airy mixture that makes the cake lighter and fluffier.
• Be sure to use softened butter here. Here’s how to take the chill off butter from the fridge,

Granulated sugar

• Sugar sweetens the coffee cake.
• Additionally, sugar traps moisture, keeping the chocolate cake soft.
• Substitute: Check out my Sugar Substitute Chart for good alternatives.
  • Note that using a sugar substitute may result in a cake that differs in taste and texture from one made with granulated sugar.

Eggs

• Eggs act as an emulsifier, binding all the ingredients into a cohesive batter.
• Importantly, use room-temperature eggs because they’ll create the smoothest batter. Here’s how to get your eggs to room temperature quickly.
• Substitute: You can use 1/4 cup (2 oz/57 g) of sour cream or yogurt for each egg.
  • You can also use a flax egg. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes before mixing into the batter.

Vanilla extract

• Vanilla extract enhances the chocolate and espresso flavors, adding its own soft, warm, floral note.
• Substitutions:
  • Use an equal amount of Vanilla Bean Paste.

Buttermilk

• Buttermilk adds a subtle tang that adds depth to the cake’s flavor.
• Importantly, acidic buttermilk reacts with baking soda to help with the cake’s rise and create a tender crumb.
• Additionally, buttermilk adds moisture.
• Substitute: No buttermilk on hand? Make my easy buttermilk substitute!

How to Make Chocolate Coffee Cake

Make the Chocolate Streusel

1. Combine dry ingredients: In a medium bowl, combine the flour, sugar, cocoa powder, cinnamon, and salt.

2. Incorporate butter: Rub in the butter until evenly moistened and crumbly.

3. Add chocolate: Mix in the chopped bittersweet chocolate and set aside.

Make the Chocolate Coffee Cake

4. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23 cm) springform pan with parchment. Butter the parchment, dust with flour, knock out the excess, and set aside.
5. Mix dry ingredients: In a large bowl, whisk together the flour, chocolate, cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside.

6. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer and a large bowl), cream the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy.

7. Add eggs: Reduce to medium speed and add in the eggs, one at a time, then the vanilla extract and mix until incorporated.

8. Stir in flour: Reduce to low speed and alternate adding the dry ingredients and buttermilk, mixing until just combined.

9. Add batter to the pan and top with streusel:  Spread the batter into the prepared pan, then sprinkle the Chocolate Streusel evenly over the top.

10. Bake cake: Bake for 40–45 minutes, until a toothpick or a wooden skewer inserted into the center of the cake comes out clean with a few moist crumbs attached.

11. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use cold butter. For the streusel, use cold butter and work it in by hand to create both fine crumbs and larger clusters for the best texture.
• Opt for Dutch-processed cocoa. Dutch-processed cocoa gives this cake a deeper chocolate flavor, but you can use natural cocoa powder if that is what you have on hand.
• Don’t skip the espresso powder: Don’t worry—it doesn’t give the cake a strong coffee flavor. Instead, the espresso adds richness, and because its flavor profile is similar to chocolate, it enhances the flavor.
  • Use instant coffee powder if you don’t have espresso powder.
• Use buttermilk substitute if needed: If you don’t have buttermilk, check out this recipe to make your own.
• Don’t overmix: Mix the cake batter until just smooth and combined. Take care not to overmix for the most tender results.
• Check the cake a few minutes early. It’s done when a wooden skewer inserted comes out clean with a few moist crumbs attached.
• Cool the cake completely: For clean slices, allow the cake to cool fully before cutting.

Make-Ahead Tips and Storage Directions

Make-Ahead Tips

• This cake can be baked and stored at room temperature for up to three days.
• The struesel only can be made ahead, placed in an airtight container and stored in the fridge for up to one month.
  • Bring the streusel to room temperature before sprinkling it on the cake and baking.

How to Store Leftovers

• Store leftover cake in an airtight container at room temperature for up to three days.

Variations and Mix-Ins

• Add crunch and flavor by mixing in 1/4 cup (1 1/4 oz/35 g) of toasted chopped pecans, walnuts, or sliced almonds into the streusel.
  • You can also fold 1/2 cup (2 1/2 oz/71 g) ot toasted chopped nuts into the batter.
• Fold in 1/2 cup (1 1/2 oz/43 g) of shredded, unsweetened coconut into the chocolate coffee cake recipe.
• In addition to the chopped chocolate, add even more by mixing 1/2 cup (3 oz/85 g) of bittersweet or semisweet chocolate chips or milk chocolate chips into the batter.
• Include a fruity note by folding in 1/2 cup (2 1/2 oz/71 g) of chopped dried cherries into the batter.
• Mix 1/2 teaspoon of cardamom into the dry ingredients for the batter.
• Add to the coffee flavor by stirring a tablespoon of coffee liqueur into the batter.
• Add another layer of flavor by drizzling the cake with Whiskey Caramel Sauce.

FAQs

Can I make this chocolate cinnamon cake without eggs?

• Yes, you can make this chocolate cinnamon cake without an egg.
• Use a flaxseed egg. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, then let it sit for 5 minutes before adding it to the cake batter.
• You can also replace each egg with 1/4 cup (2 oz/57 g) of sour cream or yogurt.

Is it possible to make this chocolate cake gluten-free?

• To make this chocolate coffee cake recipe gluten-free, substitute the all-purpose flour in the cake with an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.
• Additionally, in the streusel, use an equal amount of almond flour instead of all-purpose regular flour.
• Lastly, make sure that the other ingredients are certified gluten-free.

How do I get the perfect moist coffee cake?

• To get the perfect moist coffee cake, carefully measure the dry ingredients before using.
• Take the time to cream the butter and sugar until light and fluffy—use medium-high speed for about 3 minutes.
• It’s important not to overmix—stop when the flour mixture is just combined.
• Get the cake into the oven quickly after you put on the streusel.
• Lastly, keep your eye on the timer and take care not to overbake. The cake is done when a tester comes out clean or has a few moist crumbs.

More Coffee Cake Recipes

• Irish Coffee Cake
• Classic Coffee Cake
• Hummingbird Coffee Cake
• Apple Coffee Cake
• Blueberry Sour Cream Coffee Cake

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