Join me for breakfast, anyone? Or brunch, maybe? And then let’s gossip over some coffee. I’ll bring the cake, a chocolate cake, and a really good one at that. Soft and fluffy with a buttery cinnamon-brown sugar streusel on top. Interested yet? 🙂
To avoid any confusion, let me clarify; this cake does not contain any coffee, but is supposed to be eaten alongside a good cuppa coffee or tea, whenever you crave one, be it for breakfast, brunch, as a snack during your coffee break, or even as a simple dessert. Coffee cakes usually have a crumbly streusel topping or a simple glaze on top. These single layered cakes are often flavored with cinnamon, fruits, and nuts.
This recipe is perfect for a crowd since it yields a big quarter-sheet-sized cake and is rustic and pretty on its own, no frosting or decorating required, thanks to the cinnamon streusel on top. You can use either semisweet or bittersweet chocolate chips for the streusel. According to the recipe source, this coffee cake stores well after it is baked and completely cooled. It can be stored in a freezer bag (or tightly wrapped in plastic wrap and foil) and frozen for up to 2 months. Just defrost and reheat when needed.
Chocolate Coffee Cake
Recipe courtesy: Williams Sonoma
2/3 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
6 tbsp. cold unsalted butter, cut into small pieces
3/4 cup chocolate chips
11/2 cups all-purpose flour
1/2 cup cake flour
2/3 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
11/4 cups sour cream
11/2 tsp pure vanilla extract
Preheat the oven to 350 deg F. Grease and flour a 9-by-13-inch baking pan or dish. If using a glass baking dish, set the oven temperature to 325 deg F.
To make the streusel, in a small bowl, stir together the flour, brown sugar, and cinnamon, Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Stir in the chocolate chips until evenly distributed.
To make the cake, in a bowl, stir together the all-purpose flour, cake flour, cocoa, baking soda, baking powder, and salt.
In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Add the flour mixture in 2 or 3 additions, alternating with the sour cream and vanilla. Using the mixer on low speed, beat the batter until smooth and fluffy, about 2 mins.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel mixture evenly over the batter.
Bake until the topping is golden brown, 40-45 mins. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack to cool completely. Cut into squares to serve.