Friends, there is just something about chocolate cake for me. I can say no to ice cream, fruit, and creamy desserts all day long but a good, dense, moist chocolate cake, well it’s my kryptonite.
Last week was Valentine’s Day, so I took the opportunity to create a Chocolate Coffee Cake to take and share with my bible study friends. The reviews were pretty great so I wanted to share this bad boy with you, even though Valentine’s Day and the official chocolate season are behind us.
Another point I should be super real about, there is no chocolate season for me, I believe in eating chocolate every single day. That said, I can’t eat chocolate cake every day, I am sure my doctor would have plenty to say to me about that! A small amount of dark chocolate, well, I’m sure you know by now, is good for you!
What food brings you joy? I’d love to know, share it in the conversation below.
Let’s get to the good stuff! Chocolate Coffee Cake. This simple recipe has 3 parts- the batter, the filling, and the crumbly topping. It’s the topping that makes this a coffee cake so you don’t want to skip that.
Prepare the topping, filling, and batter in separate bowls. Pour 1/2 of the batter into a prepared baking dish. Sprinkle the filling over the batter and then pour on the remaining batter. Dust the top with the crumbly topping and place the cake in the oven.
This cake is ready to serve as soon as you pull it out of the oven, although I like it better at room temperature.
Chocolate Coffee Cake
Cake
2 cups flour
2 cups sugar
1/3 cup extra dark cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
1 cup water
2 eggs
½ cup buttermilk
1 ½ teaspoon vanilla
Filling
½ cup semi-sweet chocolate chips
½ cup finely chopped pecans
1 teaspoon flour
Topping
6 tablespoons butter, softened
¾ cup flour
¼ cup extra dark cocoa
½ cup powdered sugar
¼ teaspoon salt
½ cup semi-sweet chocolate chips
½ cup finely chopped pecans
Preheat the oven to 350 degrees. Prepare an 8×11-inch glass baking dish by spraying it with non-stick spray. Prepare the toping by mixing all of the ingredients in a small bowl, mash with a fork or cut with knives until the mixture is course and crumbly, set aside.
To make the filling, mix the chocolate chips and nuts with the flour and set aside.
Prepare the cake batter by mixing the flour, sugar, cocoa, baking soda, and salt in a bowl. In a small saucepan, bring the water and butter to a boil. Add the butter liquid to the flour mixture and mix well. Add the eggs, vanilla, and buttermilk and stir well. Pour ½ of the batter into the prepared pan. Sprinkle the mixture over the batter. Top with the remaining batter. Next, Sprinkle the topping over the batter.
Place the cake into the oven and bake for 28-32 minutes until the cake is puffed and a toothpick inserted in the cakes center comes out clean.
Did you know that cake freezes quite well? It’s true! If you make this cake and decide to freeze part of it, follow these simple steps and you will be amazed at how fresh this cake tastes right out the the freezer.
- If you’re going to freeze cake, do it as soon as it is cool enough to touch.
- Slice the freezer portion and place it in a zip top bag and straight into the freezer. Don’t worry if condensation forms in the bag, that’s good moisture to lock in.
- When you’re ready to serve the frozen cake, just let it come to room temperature in the bag before plating.
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Reader interactions
6 Replies to “Chocolate Coffee Cake Recipe”
Was excited to give this a try! Followed recipe very closely, size of glass baking dish, oven temp, etc but at 28 minutes was no where near set in the middle. Checked every 5 minutes after that and wound up cooking 50 minutes. Outside edges tasted a little overdone but cake rose as expected and everything but outside edges tasted wonderful.
Well, I am glad it got done. Every oven is different, hence cooking time is a basic starting point. Be sure you are leaving the oven door closed; when you open it, it creates hotspots and takes longer. If you have convection bake, next time you have this situation, I recommend switching to convection for 3-4 minutes to get the humidity out of the oven. Hope you liked the cake!
XO Lorie
Well, I am glad it got done. Every oven is different, hence cooking time is a basic starting point. Be sure you are leaving the oven door closed; when you open it, it creates hotspots and takes longer. If you have convection bake, next time you have this situation, I recommend switching to convection for 3-4 minutes to get the humidity out of the oven. Hope you liked the cake!
XO Lorie
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