Chocolate Ripple Coffee Cake
Indulge in the decadent layers of our Chocolate Ripple Coffee Cake, a perfectly moist and tender treat that pairs beautifully with your morning coffee or an afternoon tea break. This recipe combines rich, semi-sweet chocolate chips swirled with a hint of cocoa and cinnamon to create a luscious ripple layer nestled between buttery cake batter. A crumbly streusel topping made with brown sugar, cinnamon, and melted butter adds the perfect crunch to every bite. Balanced by the tangy creaminess of sour cream and the aroma of vanilla, this coffee cake is an effortless showstopper that bakes to perfection in just 45 minutes. Serve it warm or at room temperature for a dessert (or breakfast!) that feels both cozy and indulgent. Perfect for brunch gatherings, holiday tables, or simply satisfying your sweet tooth, this Chocolate Ripple Coffee Cake is destined to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.25 cup milk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 0.5 cup flour (for streusel)
- 0.25 cup brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 0.25 cup unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream until smooth, followed by the milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the chocolate chips, cocoa powder, and cinnamon for the ripple layer. Set aside.
For the streusel topping, mix the flour, brown sugar, and cinnamon in a bowl. Stir in the melted butter until the mixture forms coarse crumbs.
Spread half of the cake batter evenly into the prepared pan. Sprinkle the chocolate ripple mixture over the batter. Spread the remaining cake batter on top, carefully smoothing the surface with a spatula.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for about 20 minutes. Serve warm or at room temperature.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 21.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
