Description
A budget-friendly, moist chocolate coffee cake that uses simple pantry ingredients. The addition of brewed coffee intensifies the chocolate flavor, creating a tender, bakery-quality treat perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) strong brewed coffee, cooled
- 1/3 cup (30g) unsweetened cocoa powder
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract (for glaze)
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and scrape down the bowl.
- Add half of the dry ingredients to the butter mixture and mix on low until combined. Add the cooled coffee and mix again. Add remaining dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the unsweetened cocoa powder until the batter is uniform. Pour into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- While the cake cools, whisk powdered sugar, milk, and 1/2 teaspoon vanilla extract to make a glaze. Stir in mini chocolate chips.
- Drizzle the glaze over the completely cool cake. Slice and serve.
Notes
Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid a dense texture. Use cooled brewed coffee; hot coffee will melt the butter. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
Keywords: chocolate coffee cake, moist chocolate cake, budget baking, easy coffee cake, chocolate glaze, homemade breakfast, coffee cake recipe