This chocolate coffee cake brings together two of life’s greatest joys—rich cocoa and bold espresso—in a dessert that feels like a well-earned indulgence. Imagine the tender crumb of a bakery-style cake layered with roasted flavors in every bite.
It tastes as good as our other coffee favorites—Chocolate Mocha Cupcakes and Whipped Coffee—with a nostalgic warmth that makes it perfect for slow mornings or late-night cravings. Inspired by European café cakes and Southern potluck classics, it’s both elevated and effortlessly cozy.
You’ll pick up simple tricks here too, like blooming cocoa powder for extra depth and using sour cream for a bakery-worthy texture. Once you bake it, don’t be surprised if it becomes your new go-to cake, whether you’re hosting brunch or just need something sweet to pair with your evening brew.
Perfect For Slow and Laid Back Days!
- And the taste? Deep, chocolatey comfort with a coffee kick—it’s like dessert and your favorite latte had a delicious little baby.
- I baked this on a chilly Sunday morning, and the smell alone made the house feel like a neighborhood café—everyone wandered into the kitchen asking what was in the oven.
- It’s now my go-to bake when friends come over because it pairs so well with whatever you’re drinking—coffee, tea, or even a cold glass of oat milk.
- I’ve played with the coffee intensity over time, sometimes going bold with espresso powder or mellowing it out for the kids with just a hint of cocoa.
- It actually helped me cut down on store-bought desserts—this cake keeps well for days and satisfies every chocolate craving without the extra additives.
Chocolate Coffee Cake Recipe
Chocolate Coffee Cake is a tender, moist treat layered with a buttery cinnamon crumble and infused with rich cocoa and brewed coffee. It’s the perfect balance of sweetness and depth—ideal for breakfast or dessert. Finish it with melted chocolate or powdered sugar for extra indulgence.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls (2–3)
- Whisk
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
Cake
- ¾ teaspoon fine sea salt
- ¾ cup 170 grams unsalted butter, room temperature
- ¼ cup 60 grams strongly brewed coffee, cooled
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- ¼ cup 50 grams vegetable oil
- ½ cup 40 grams dark (Dutch-processed) cocoa powder
- 1 ¼ cups 157 grams all purpose flour
- ¼ cup 60 grams whole milk, room temperature
- ¾ cup 150 grams granulated sugar
- 1 ½ teaspoons baking powder
Crumble
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup granulated sugar
Instructions
- Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.
- In a bowl, melt the butter completely for the crumble.
- Add sugar and cinnamon and whisk to combine.
- Fold in flour until crumbly, then set aside.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the butter, oil, and sugar until fluffy.
- Add eggs one at a time, mixing well between each, then mix in the vanilla.
- Gradually add the dry ingredients while slowly pouring in a mixture of milk and coffee.
- Stir until smooth, then pour into the prepared pan.
- Sprinkle the crumble evenly over the batter and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan or for 30 minutes if you prefer it slightly warm.
- Finish with a drizzle of melted chocolate or a dusting of powdered sugar.
Notes
- Use brewed coffee that’s cooled to room temperature for best texture.
- Don’t overmix the batter once the dry ingredients are added—mix just until combined.
- If the crumble seems too wet, chill it briefly before topping the batter.
| Nutrition | Value |
| Calories | 41kcal |
| Carbohydrates | 46g |
| Fibre | 2.5g |
| Fat | 24g |
| Protein | 5g |
| Cholesterol | 80g |
Variations To Help You Customise This Dish!
- Nutty Crunch: Add ½ cup chopped walnuts, pecans, or almonds into the crumble for extra texture and flavor.
- Mocha Swirl: Mix 2 tablespoons of instant espresso powder into the batter for a stronger coffee kick.
- Fruity Twist: Fold in ½ cup of fresh or frozen raspberries or cherries to add a burst of tartness.
- Spiced Up: Add ½ teaspoon ground ginger or a pinch of cayenne pepper to the crumble for a warming spice twist.
- Vegan Version: Replace butter with coconut oil, use flax eggs (2 tbsp ground flax + 6 tbsp water) instead of eggs, and swap milk for almond or oat milk.
