A rich sour cream dark chocolate coffee cake recipe that is made for all the chocolate lovers! The cake is perfectly sweetened and then topped with a chocolate crumb. The sour cream keeps it moist, while the coffee boosts the chocolate flavors. Making for an easy chocolate dessert that you can enjoy for a sweet breakfast or dessert! With a cup of coffee of course!
A traditional coffee cake recipe has a tender vanilla cake often with a cinnamon crumble topping. Although there are many variations, such as my pistachio cream cheese coffee cake, there is usually no actual coffee cake recipe. It gets its name because it is traditionally served with a cup of coffee. And for a good reason because it is dang GOOD with coffee.
But here is where this recipe is a little different. It actually has coffee in the batter. The coffee flavor does not come through in this coffee cake, but it enhances the chocolate flavor. Plus, the buttery crumb topping has Dutch cocoa powder in it, making every bite in the sweet treat extra chocolatey.
Why you will love this sour cream dark chocolate coffee cake recipe
Packed with chocolate: This chocolate coffee cake is chocolate lover’s dream! Dutch cocoa powder makes this deep chocolate cake rich and full of chocolate flavors that come through with every bite.
Easy: Easy to find ingredients and no fancy baking equipment needed to make this chocolate coffee cake! It only takes about 35 minutes to bake and ready to eat under one hour.
Soft and tender: This coffee cake comes out so soft and tender! Perfect to enjoy with a cup of coffee!
Chocolate crumb topping: The crumb topping is switched up from the classic crumb topping by adding Dutch cacao powder. This adds another layer of chocolate to this rich coffee cake that makes it a chocolate lovers dream!
What you will need to make this chocolate coffee cake
All-Purpose Flour: No fancy flour required to make this sour cream coffee cake!
Dutch Cocoa Powder: Dutch Cocoa powder will give this coffee cake a dark chocolate flavor. You can replace it with regular cocoa powder if you wish. The cake will have a lighter and less rich chocolate flavor if you decide to make this swap.
Baking powder & Baking Soda: The leavening agents used for this coffee cake.
Salt: Enhances the flavors.
Sugar: Granulated sugar adds sweetness and adds to the texture of the cake.
Coffee: Enhances the chocolate flavor. The coffee does not provide any coffee flavor. You can use your favorite brewed coffee in this recipe. Decaf or regular will work.
Neutral Oil: Any neutral oil, such avocado, canola or vegetable oil can be used to add moisture to this chocolate cake.
Milk: Milk adds moisture to the batter. You can use any percentage milk. I typically use 2 percent plain milk. You can swap for a plant-based milk if desired.
Eggs: Eggs provide structure to the cake.
Sour Cream: Sour cream makes the chocolate cake moist. You can swap for a plain yogurt or plant-based yogurt if needed.
Vanilla Extract: Adds to the flavor
Crumb Topping: The crumb topping is made up of all-purpose flour, Dutch cocoa powder, brown sugar, cinnamon, cold butter, and a pinch of salt.
Tips and Tricks
- Make sure that your butter is cold when making the crumb topping! The cold butter will cut into the flour mixture to create the ideal crumble topping for this coffee cake. I like to make the crumble first and then place it in the fridge to keep the butter cold while I make the batter. Cold butter will hold up better when the cake is baking, preventing the crumb topping from spreading out.
- When mixing the batter, I like to sift the flour and cocoa powder. Cocoa powder is often lumpy and if you skip sifting it, there may be lumps in your cake. Sifting gives you a lighter and fluffier coffee cake without over mixing the batter.
- Be careful not to over bake this coffee cake. Due to external factors, there is no one set bake time that will work for everyone. Start on the low end and check on the coffee cake. You will want the batter to just be set when you take it out of the oven.
- You can store this chocolate coffee cake at room temperature in an airtight container for up to 3 days.
If you give this sour cream dark chocolate coffee cake recipe a try, let me know your thoughts in the comments below. I appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking!
Sour Cream Dark Chocolate Coffee Cake Recipe
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 C. Dutch Cocoa powder
- 1/2 C. Brewed Coffee cooled
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 C. Sugar
- 1/2 C. Cooking Oil such as avocado oil
- 2 eggs
- 2/3 C. Milk
- 1/2 C. Sour Cream
- 1 tsp. Vanilla extract
- Crumb topping:
- 1/2 C. Flour
- 3 Tbsp. Dutch Cocoa powder
- 1/3 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 5 Tbsp. Cold butter cut into small pieces
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- To make the crumb topping, stir the flour, cocoa powder, brown sugar and cinnamon together in a bowl. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse sand. Place in the refrigerator while you prepare the cake batter.
- To make the coffee cake batter, add the all-purpose flour, salt, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the sour cream, milk, coffee, vanilla extract, and oil. Beat together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined.
- Pour the batter into a 9-inch spring form pan, greased or lined with a parchment paper. You can also use a 9-inch cake pan or square baking pan.
- Sprinkle the crumb topping over the batter evenly.
- Bake for 30-40 minutes or until the batter is set. A toothpick will come out clean once done baking.
- Let cool and enjoy!
