This chocolate coffee cake is the easiest coffee cake recipe you will ever make. It's moist, rich and decadent just like a brownie. Made with real chocolate, cocoa powder and chocolate chips this cake is loaded with chocolate flavor. It needs no frosting and is perfect to entertain with family and friends.
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What's in between a brownie and a chocolate cake? This coffee cake. This is the cake you make when you have guests over but no time to remove the mixer or do a lot of washing up. A bowl and whisk are all you need. Plus you don't need any frosting.
While I have many favorite cake recipes, I can honestly say, this is a coffee cake I love making over and over again. It always gets lots of compliments and requests for the recipe. In fact, the recipe is so easy I have often just blurted it out and told people how to make it.
About this Cake
This brownie-style coffee cake is made very similar to a brownie. You don't need any mixer just a bowl and whisk.
This is a chocolate lover cake. It uses real chocolate, and just like a brownie, you want to make sure you use good quality chocolate. In addition, the process is simple and easy and very similar to making my classic brownie recipe.
Ingredients and Substitutes
- Dark Chocolate - You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than to bake a beautiful recipe and realize you didn't take it to its ultimate luxury.
- Sugar - The white sugar adds a bit of crispy skin on the top and the dark keeps it deliciously soft and moist with that distinct taste from the molasses.
- Eggs - The large eggs work as a leavening agent here. Notice we don't have any baking powder or baking soda in this recipe.
- Cocoa powder - I use Dutch-processed dark cocoa powder. It's what gives the brownies that dense dark chocolate color and texture.
- Flour - Adds stability to the brownie. You can use almond or coconut flour if you want to make it gluten-free.
- Coffee - 1 teaspoon of espresso powder is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste.
Chocolate coffee cake recipe
- Preheat oven 170 C /340 F.
- In a large mixing bowl, whisk the dry ingredients: flour, cocoa, and salt.
- Melt butter and chocolate in the microwave or double boiler.
- Add sugar - and stir until sugar is almost dissolved.
- Followed by eggs, one at a time.
- Next, go in the vanilla, coffee/espresso, and liquor.
- Add the flour mixture.
- Combine well until you have a smooth well-incorporated batter.
- Pour into a parchment-lined 8 x 8 square cake pan. I've used a 7 x 9-inch baking pan.
- Bake at 170 C/340 F for 30 to 40 minutes.
- Sprinkle chocolate chips as soon as the cake is out of the oven. These will melt but still hold their shape.
- Enjoy!
Frequently asked questions
This chocolate coffee will last for about 3 to 4 days at room temperature. Store in an airtight container to prevent drying out.
This cake can be baked up to 3 to 4 days ahead of time. However, if you are making it for a bake sale or to give as a gift, it best to make it no more than a day ahead, so people will have some storage time too.
Yes, but do not cut the cake into squares. Leaving the cake as a whole will be better since individual pieces can dry out easily.
Yes, you can add a 1 teaspoon of your favorite spice mixes like cinnamon, pumpkin spice, gingerbread spice, garam masala or cardamom, and coffee.
Yes, you can replace the brewed coffee with orange juice, 2 tablespoon Cointreau plus 1 teaspoon of orange zest for a chocolate orange flavor. Add ¼ cup Baileys, butterscotch Irish whisky or Kahlua to enhance the coffee flavor
Yes, in fact, I do have a very popular coffee chocolate cake recipe that you may like to try.
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Chocolate Coffee Cake
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 7 oz (200 g) Dark chocolate
- 7 oz (200 g) Unsalted butter
- ¾ cup (165 g) Brown sugar (dark)
- 3 Eggs
- 1 cup (125 g) All purpose flour
- ⅛ teaspoon Salt
- 2 tablespoon (30 g) Cocoa powder ((optional))
- 1 teaspoon Vanilla extract
- ½ cup (120 ml) Espresso (or coffee)
- 7 oz (200 g) Chocolate chips
- 2 tablespoon (30 ml) Baileys Irish Cream ((optional))
Instructions
- Preheat oven 170 C /340 F.
- Whisk flour, cocoa, and salt in a bowl.
- Melt butter and chocolate in the microwave or double boiler.
- Add sugar - combine until sugar is almost dissolved.
- Followed by eggs, one at a time.
- Next, go in the vanilla and espresso/coffee, liquor.
- Add the flour mixture - combine well.
- Combine well until you have a smooth well-incorporated batter.
- Pour into a parchment-lined 8 x 8 square cake pan. I've used a 9 x 7-inch baking pan.
- Bake at 170 C/340 F for 30 to 40 minutes.
- Sprinkle chocolate chips as soon as the cake is out of the oven. These will melt but still hold their shape.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nora Fernandes
Hi Veena, I made this with the convection oven, it doesn't have the required 170.. It turned out so good, that was just a very tiny piece left for me! Used toasted almonds as a topping. Thank you so much
Veena Azmanov
Aww sorry, you didn't get much, but compliments to the chef. I'm sure you were happy. Thank you for the lovely feedback.
Priya Lakshminarayan
This is my favorite! You had me at chocolate coffee cake..its got everything I need!
Veena Azmanov
Thank you, Priya,
Linda
This looks so indulgent and delicious! Will have to save this to make later! 😀
Veena Azmanov
Thanks, Linda
Sonia
Oh my goodness! This looks and sounds so delicious ? saving the recipe to try it soon!
Veena Azmanov
Thank you, Sonia. Let me know how it was