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Single glazed chocolate cake square on a white plate, a fork. White background with metal coffee pot and more cake.

Chocolate Crumb Coffee Cake

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5 from 1 review

A chocolate coffee cake that is moist and scrumptious. You get a fluffy crumb, lots of chocolate flavor, and a cinnamon streusel with three types of chocolate chips. It keeps well and can be frozen. 

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Units

For the topping:

  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) firmly packed light brown sugar
  • 2 tablespoons (30g) unsalted butter
  • 1 cup chocolate chips, a mix of white, semisweet and milk.

For the cake:

  • 1 3/4 cups all-purpose or cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 3 eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup sour cream, at room temperature
  • 1/2 cup semisweet chocolate chips

For the glaze:

1 cup powdered sugar

2-3 tablespoons of milk

Instructions

For the topping:

  1. In a medium bowl combine dry ingredients.
  2. Add butter in pieces, and mix with your fingers until clumpy. Reserve.

For the cake:

  1. Preheat the oven to 350ºF/180ºC.
  2. Butter and dust with cocoa or flour a 13x9 inch (22x33cm) cake pan.
  3. Sift flour, cocoa, baking powder, baking soda, and salt together in a bowl. Reserve.
  4. In a large bowl, beat softened butter until creamy.
  5. Add both sugars gradually while you continue beating until you have a light and creamy mixture, about 3 minutes.
  6. Add eggs, one at a time, mixing well after each addition.
  7. Add vanilla.
  8. Beginning and ending with the dry ingredients, add them dry in three additions, alternating with the sour cream in two additions. You start and end with the flour mixture. Don't overbeat at this point.
  9. Add the semisweet chocolate chips and stir to mix with a spatula. 
  10. Pour into the prepared cake pan and smooth the top.
  11. Combine the three types of chocolate chips with the streusel mixture and sprinkle it on top of the cake batter, covering it.
  12. Bake for 35-40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  13. Let cool on a wire rack. 
  14. Remove from the pan and glaze.
  15. It keeps, wrapped, for 2-3 days at room temperature and in the refrigerator for a week. Or freeze it for a month. 

For the glaze:

  1. Mix sugar with 2 tablespoons of milk in a small bowl until completely smooth. 
  2. If necessary, add more milk by teaspoons until you have the desired consistency. 
  3. Drizzle over the cooled chocolate cake and let set before serving. 

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
  • Brown sugar: it gives a slight caramel undertone that pairs very well with chocolate and also adds moisture.
  • Sour cream: is a must when making this type of cake, and you'll see why when you take a bite that is rich and dense but not heavy. It also adds moisture and structure, so it holds the streusel in place better.
  • Storage: it keeps well for 2-3 days at room temperature and in the fridge for 5-7 days, well covered or wrapped to prevent dryness. Or freeze it for up to a month.
  • Serving it: glazed at room temperature is the best option. Served with fresh berries is also a good alternative, especially for a brunch table. 
  • Variations: use nuts (pistachios or hazelnuts are my favorites) for the topping instead of chocolate chips. Add milk chocolate chips (instead of semisweet) to the batter for a sweeter cake. Drizzle chocolate ganache on top instead of the glaze for an over-the-top chocolate dessert. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 499
  • Sugar: 52.5 g
  • Sodium: 240.6 mg
  • Fat: 21.9 g
  • Carbohydrates: 73.7 g
  • Fiber: 3 g
  • Protein: 7.2 g
  • Cholesterol: 78.7 mg