Chocolate Crumb Coffee Cake
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.
Servings 8 servings
Ingredients
For the topping:
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- ¾ cup light brown sugar firmly packed
- 2 tablespoons unsalted butter
- 1 cup chocolate chips a mix of white, semisweet and milk.
For the cake:
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup sugar
- ½ cup dark brown sugar
- 3 eggs at room temperature
- ½ teaspoon vanilla extract
- 1 cup sour cream at room temperature
- ½ cup semisweet chocolate chips
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
Instructions
For the topping:
- In a medium bowl combine 1 tablespoon flour, 1 teaspoon ground cinnamon and ¾ cup light brown sugar.
- Add 2 tablespoons unsalted butter in pieces, and mix with your fingers until clumpy. Stir in 1 cup chocolate chips and reserve.
For the cake:
- Preheat the oven to 350ºF (180ºC).
- Butter and dust with cocoa or flour a 13x9 inch (22x33cm) cake pan.
- Sift 1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon salt together in a bowl. Reserve.
- In a large bowl, beat softened ½ cup unsalted butter until creamy.
- Add ½ cup sugar and ½ cup dark brown sugar gradually while you continue beating until you have a light and creamy mixture, about 3 minutes.
- Add 3 eggs, one at a time, mixing well after each addition.
- Add ½ teaspoon vanilla extract.
- Beginning and ending with the dry ingredients, add them dry in three additions, alternating with 1 cup sour cream in two additions. You start and end with the flour mixture. Don't overbeat at this point.
- Add ½ cup semisweet chocolate chips and stir to mix with a spatula.
- Pour into the prepared cake pan and smooth the top.
- Sprinkle the streusel chips mixture on top of the cake batter, covering it.
- Bake for 35-40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack.
- Remove from the pan and glaze.
- 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:
- Mix 1 cup powdered sugar with 2 tablespoons of milk in a small bowl until completely smooth.
- If necessary, add more milk by teaspoons until you have the desired consistency.
- Drizzle over the cooled chocolate cake and let set before serving.
Notes
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 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.
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.
