Mocha Chip Coffee Cake
Indulge in the perfect pairing of coffee and chocolate with this decadent Mocha Chip Coffee Cake! Featuring a tender, moist crumb infused with a hint of instant espresso and studded with mini chocolate chips, this cake brings a sophisticated twist to traditional coffee cake. Its crowning glory is a buttery, crumbly streusel topping loaded with more mini chocolate chips, creating an irresistible texture and flavor contrast in every bite. Quick and easy to prepare with just 20 minutes of prep time, this recipe is the ideal treat for brunch gatherings, afternoon coffee breaks, or as a crowd-pleasing dessert. Serve it warm or at room temperature for a bold and velvety slice of mocha bliss that perfectly complements your favorite cup of coffee.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.75 cup Unsalted butter, softened
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 teaspoons Instant espresso powder
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.25 cup Milk
- 1 cup Mini chocolate chips
- 2 tablespoons Cocoa powder
- 0.5 cup All-purpose flour (for streusel topping)
- 0.25 cup Light brown sugar (for streusel topping)
- 3 tablespoons Butter, melted (for streusel topping)
- 0.5 cup Mini chocolate chips (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) square or round baking pan and set it aside.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, cocoa powder, salt, and instant espresso powder. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and 0.5 cups of light brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl, whisk together the sour cream and milk until smooth. Add this mixture alternately with the dry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in 1 cup of mini chocolate chips gently to distribute evenly in the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
For the streusel topping, combine 0.5 cups of all-purpose flour, 0.25 cups of light brown sugar, and the melted butter in a small bowl. Mix with a fork until crumbly. Sprinkle the streusel mixture evenly over the cake batter.
Sprinkle an additional 0.5 cups of mini chocolate chips over the streusel topping.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely before serving.
Slice into squares or wedges and enjoy your rich, mocha-flavored coffee cake with a warm cup of coffee or tea!
Nutrition Facts
Calories |
5929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.0 g | 381% | |
| Saturated Fat | 183.9 g | 920% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 790.7 g | 288% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 482.7 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 780 mg | 60% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1408 mg | 30% | |
*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.
