Chocolate Coffee Cake
A double chocolate coffee cake with chocolate streusel
Servings 8
Ingredients
- 6 tbsp butter soft + 6 tbsp (cold)
- 1 cup white sugar + 1/3 cup
- 1/3 cup Demerara sugar
- 1 1/3 cups flour + 1/3 cup
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup cocoa powder + 2 tbsp
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 egg + 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp coffee extract
- 1/4 cup sour cream
- 1/3 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Grease and line an 8x8 square cake pan.
- To make streusel, combine 6 tbsp cold butter, 1/3 cup white sugar, 1/3 cup Demerara sugar, 1/3 cup flour, 1/2 tsp cinnamon, 1/2 tsp salt, and 2 tbsp cocoa powder. Mix with a fork until sandy and some medium clumps remain.
- In a stand mixer with a paddle attachment, mix 6 tbsp soft butter and 1 cup sugar on medium for 4-5 minutes until fluffy.
- In a pyrex measuring cup, whisk together egg, egg yolk, vanilla extract, coffee extract, sour cream, and buttermilk.
- In a large bowl, sift 1 1/3 cups flour, 1/3 cup cocoa powder, baking powder, and salt.
- With the stand mixer on low, alternate adding 1/3 of the flour mixture at a time with 1/3 of the egg and milk mixture. You will end with a thick chocolate cake batter.
- Transfer half the cake batter to prepared pan. Then, sprinkle over half of your streusel mixture. Place the rest of your cake batter on top and smooth. Then, top with the rest of the streusel mixture.
- Bake for 75 - 90 minutes until a cake tester or toothpick comes out clean. Slice and serve.
Notes
- If you prefer more streusel, omit adding half your streusel to the first layer of cake batter and instead place it all on top of the cake.
- I use dutch-process cocoa powder, but you can use any kind.
- You can also use regular milk or heavy cream instead of buttermilk if you don't have it. I've seen other recipes use chocolate milk, which sounds great! Coffee milk would be great, too.