Chocolate Coffee Cake

A chocolate crumb cake with chocolate chips sits on a white cake stand. A single slice is cut out and placed on a plate with a fork. Decorative items and flowers surround the cake.

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In our house, we don't need an excuse to eat chocolate cake for breakfast. This indulgent, yet delicate chocolate coffee cake is infused with coffee to enhance it's rich cocoa flavor and topped with a decadent chocolate crumb topping, making it the ultimate breakfast treat.

Prep Time20

Cook Time50

Total Time1 10

Course: Breaakfast, cake, Dessert

Keyword: chocolate breakfast cake, chocolate cake, chocolate cake for breakfast, chocolate coffee cake, dairy free cake

Servings: servings

Calories: 397kcal

Ingredients

For the crumb topping:

3/4 cup all-purpose flour 95g
6 tablespoons sugar 75g
3 tablespoons cocoa powder 18g
2 tablespoons powdered sugar 14g
1/4 teaspoon instant espresso
1/4 teaspoon coarse salt
6 tablespoons dairy free butter cubed
1/4 cup chopped semi-sweet chocolate chips 50g
Chocolate chips for garnish

For the cake:

1 3/4 cups all-purpose flour 210g
3/4 cup sugar 150g
6 tablespoons cocoa powder 36g
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon instant espresso
1/4 teaspoon coarse salt
10 tablespoons dairy free butter (141g) cubed
2 teaspoons vanilla extract
2 large eggs about 110g
1/2 cup unsweetened dairy free milk
1/2 cup brewed coffee cooled to room temp
1 tablespoon apple cider vinegar
1/2 cup chocolate chips 100g

Instructions

Mise en place. Preheat oven to 350˚F and grease a 9-inch round springform pan. Set aside. Then, prepare and measure out your ingredients before you begin.
Make the crumb topping: Whisk the dry ingredients (flour, sugar, cocoa, powdered sugar, espresso and salt) together in a mixing bowl until combined.
Using a fork, pastry cutter or clean hands, cut the butter into the dry ingredients until the mixture has darkened and resembled the texture of peas/sand. Then, stir in the chopped chocolate and set side.
Make the batter: In a large bowl with an electric mixer, mix the dry ingredients (flour, sugar, cocoa, baking powder, baking soda, espresso and salt).
Then, add the butter and mix at a low speed until it has fully incorporated and the flour mixture has begun to form a paste.
Next, mix in the eggs and vanilla until combined. Then, slowly add the milk, coffee and apple cider vinegar. Mix until the batter is smooth.
Then, continue to beat the mixture at a low speed for a full minute. When the batter is fully mixed, stir in the chocolate chips.

Don't skip that extra minute of mixing. It incorporates air and contributes to the overall texture of the cake!

Bake the cake. Transfer the batter to your prepared cake pan and top with the crumb topping and some additional chocolate chips for garnish.
Then, bake the cake for 45-50 minutes, or until an inserted skewer comes out clean.
Remove the cake and allow it to cool in the pan for at least 20 minutes before removing the outer ring. Then, allow the cake to cool to room temperature before serving.

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