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Decadent Chocolate Coffee Cake

Decadent Chocolate Coffee Cake - featured image
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A rich and indulgent chocolate coffee cake with a perfect balance of mocha flavor, moist crumb, and a crisp top crust. Easy to make in just 5 simple steps, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • ¾ cup (65 g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk or almond milk for dairy-free option
  • ½ cup (120 ml) freshly brewed espresso or strong coffee, cooled
  • ⅓ cup (80 ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ½ cup (90 g) semi-sweet chocolate chips
  • Optional Topping:
  • 2 tablespoons brown sugar
  • 2 tablespoons (28 g) melted butter
  • 1 tablespoon cocoa powder
  • ¼ cup (30 g) chopped nuts (walnuts or pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square cake pan with butter and lightly dust with cocoa powder or flour to prevent sticking.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a medium bowl, beat eggs until slightly frothy. Add milk, cooled espresso, vegetable oil, and vanilla extract. Whisk gently to blend.
  4. Pour wet ingredients into dry ingredients and stir with a spatula or wooden spoon until just combined. Fold in chocolate chips gently.
  5. If using topping, mix brown sugar, melted butter, cocoa powder, and chopped nuts in a small bowl. Sprinkle evenly over batter in the pan.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Tent with foil if browning too quickly.
  7. Cool cake in pan on a rack for 15 minutes. Run a knife around edges and invert onto a plate or wire rack to cool completely before slicing.

Notes

Use freshly brewed espresso cooled to room temperature for best flavor. Avoid overmixing the batter to keep the cake light. Tent with foil if browning too fast. Let cake cool completely before slicing for best texture. Optional topping adds caramel notes and crunch. For dairy-free, substitute milk and butter accordingly. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: chocolate coffee cake, mocha cake, easy chocolate cake, coffee dessert, chocolate chip cake, indulgent cake, quick dessert

Find it online: https://emacrave.com/decadent-chocolate-coffee-cake-recipe-5-easy-steps-for-ultimate-indulgence/