Chocolate Sour Cream Coffee Cake
Indulge in the ultimate comfort treat with this Chocolate Sour Cream Coffee Cake—a luxurious blend of soft, buttery cake and a rich chocolate-cinnamon streusel that’s impossible to resist. Perfectly moist thanks to the addition of tangy sour cream, this Bundt-style cake boasts layers of warm, spiced chocolate, creating a dreamy ribbon of flavor in every bite. Whether served as a decadent brunch centerpiece, an afternoon pick-me-up, or an after-dinner indulgence, this cake pairs beautifully with a cup of coffee or tea. Quick to prepare in under 20 minutes, and featuring pantry staples like cocoa powder, semi-sweet chocolate, and vanilla, this recipe is a home baker's dream for effortless elegance.
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 240 grams sour cream
- 120 grams chopped semi-sweet chocolate or chocolate chips
- 100 grams brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) Bundt pan or tube pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
To prepare the chocolate streusel, combine the brown sugar, cocoa powder, ground cinnamon, and chopped chocolate in a small bowl. Mix well and set aside.
Spoon half of the batter into the prepared pan and spread it evenly. Sprinkle half of the chocolate streusel mixture over the batter.
Spread the remaining batter over the streusel layer, then top with the remaining streusel.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 10-15 minutes, then carefully turn it out onto the rack to cool completely.
Slice and serve with coffee, tea, or as a dessert. Enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 31.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 104 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.
