This is not just any coffee cake; it’s a delightful Chocolate Chip Espresso Coffee Cake that combines rich chocolate with a kick of espresso. You’ll love how easy it is to make and how impressive it tastes, perfect for breakfast or a sweet treat.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a 1:1 gluten-free baking blend if needed.
- Granulated sugar & brown sugar: Essential for sweetness and moisture.
- Butter: Unsalted is best for controlling saltiness.
- Eggs: Provide structure and richness.
- Sour cream: Adds tenderness and moisture; plain yogurt can be a substitute.
- Espresso powder: Crucial for that coffee flavor; instant coffee granules also work.
- Chocolate chips: Semi-sweet are classic; milk or dark chocolate chips are great too.
- Cinnamon: For that classic coffee cake warmth.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup strong brewed coffee, cooled
For the Espresso Streusel:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon espresso powder
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, cold and cut into small pieces
- ½ cup semi-sweet chocolate chips
How Much Time Will You Need?
- Total time: 1 hour 10 minutes
- Prep time: 20 minutes
- Cook time: 50 minutes
- Servings: 8
- Tools needed: 8×8 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your delicious coffee cake won’t stick.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now. This step ensures an even distribution of leavening agents in your chocolate chip espresso coffee cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You’ll use an electric mixer for this if you have one, making the process quick and easy for your coffee cake.
4. Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. Then, gradually mix in the sour cream and cooled coffee until just incorporated. Don’t overmix at this stage to keep your coffee cake tender.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay. This forms the base of your coffee cake.
6. Prepare the Espresso Streusel
In a separate small bowl, combine the flour, brown sugar, granulated sugar, espresso powder, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until crumbly. Stir in the chocolate chips. This streusel is a key feature of this coffee cake recipe.
7. Assemble the Coffee Cake
Pour half of the cake batter into your prepared pan and spread evenly. Sprinkle half of the espresso streusel over the batter. Carefully spoon the remaining batter over the streusel layer, spreading gently. Top with the remaining streusel.
8. Bake Your Coffee Cake
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the coffee cake cool in the pan on a wire rack before slicing and serving. Enjoy your homemade chocolate chip espresso coffee cake!
Variation Ideas:
- Nutty Crunch: Add chopped walnuts or pecans to the streusel for extra crunch.
- White Chocolate: Swap semi-sweet chocolate chips for white chocolate chips in the streusel.
- Orange Zest: Include a teaspoon of orange zest in the cake batter for a brighter flavor.
- Cardamom Spice: Add ½ teaspoon of ground cardamom to the cake batter for an aromatic twist on this coffee cake recipe.
Storage Instructions:
Store leftover Chocolate Chip Espresso Coffee Cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 15-30 seconds until just warm.
Frequently Asked Questions:
Can I make this coffee cake ahead of time?
Yes, you can bake this coffee cake a day in advance. Store it covered at room temperature.
What kind of espresso powder should I use?
Use a good quality instant espresso powder for the best flavor in your coffee cake. Instant coffee granules also work.
Can I use milk instead of sour cream?
Sour cream adds moisture and tenderness. You can substitute it with plain Greek yogurt for similar results, but milk will alter the texture.
My streusel disappeared into the cake, what happened?
Ensure your butter for the streusel is very cold and cut into small pieces. Also, avoid pressing the streusel into the batter too much.
Can I freeze this coffee cake?
Yes, you can freeze individual slices or the whole cake (if well-wrapped) for up to 2-3 months. Thaw at room temperature before serving.
Is this recipe suitable for beginner bakers?
Absolutely! This coffee cake recipe uses simple ingredients and straightforward steps, making it perfect for beginners.