Go Back
–+ servings
Overhead photo of a chocolate coffee cake with two slices flipped on their side on a circular white marble cake stand with a neutral colored napkin and ramekins of buttermilk glaze and chopped walnuts next to the cake.
Print Recipe
5 from 6 votes

Chocolate Coffee Cake

This Chocolate Coffee Cake is moist, tender and loaded with chocolate chips and crunchy walnuts! Topped with a thick layer of cinnamon and cocoa streusel and drizzled with a sweet glaze, it's highly addictive and perfect for breakfasts, snacking or desserts!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cake, chocolate, cinnamon, coffee cake, walnuts
Servings: 12
Calories: 582kcal
Author: Cheyanne Holzworth

Equipment

  • Mixing Bowls
  • Handheld Mixer
  • Baking Pan

Ingredients

Cake:

  • 3 Cups All Purpose Flour – spooned & leveled; sifted (SEE NOTES)
  • 2 TBS Unsweetened Cocoa Powder - sifted, plus more for pan (SEE NOTES)
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 Cup Granulated Sugar
  • 1/3 Cup Light Brown Sugar - packed
  • ½ Cup Vegetable Oil
  • 2 Large Eggs
  • 1 1/4 Cup Buttermilk - (I used low-fat, but do not use skim!)
  • 2 tsp Vanilla Extract
  • 1 Cup Semi-Sweet Chocolate Chips - (use high quality such as Ghirardelli) (about 6 ounces)

Streusel:

  • 2/3 Cup Light Brown Sugar - packed
  • 2/3 Cup Semi-Sweet Chocolate Chips
  • 2/3 Cup Walnuts – finely chopped (or Pecans)
  • 2 tsp Ground Cinnamon
  • 1 TBS Cocoa Powder

Glaze:

  • 1 Cup Powder Sugar
  • 2-3 TBS Buttermilk
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 350 degrees F. Grease a 9-inch tube pan with a removable bottom, Bundt pan or 8x8-inch baking dish with non-stick cooking spray or pan release (SEE NOTES).  Dust the inside of the pan with cocoa powder and gently tap out the excess.
  • Prepare the streusel topping:  In a medium mixing bowl, make the streusel by combining all of the streusel ingredients together.  Season with 1/8 teaspoon kosher salt. Mix until well incorporated.  Set aside.
  • Prepare the cake – dry ingredients:  In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt.  Stir to combine.  Set aside.
  • Prepare the cake – wet ingredients:  In a large mixing bowl with a handheld mixer, or the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, oil and eggs.  Beat on medium speed until light in color and well incorporated, about 2 minutes.  Add in the buttermilk and vanilla. Beat until combined.  Add the dry ingredients to the wet ingredients.  Stir until JUST combined.  Very gently fold in the chocolate chips.
  • Layer the cake:  Pour half of the coffee cake batter into the prepared pan.  Sprinkle ¾ cup of the streusel evenly over the batter.  Repeat by adding the rest of the batter to the pan and then evenly top with the remaining streusel.
  • Bake:  Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven and place the pan on a wire rack.  Allow the cake to cool for 10 minutes in the pan.  Remove cake from pan and place on a wire rack.  Allow the cake to cool completely.
  • While the cake is baking, make the glaze:  In a medium mixing bowl, combine the powdered sugar with 2 tablespoons of buttermilk and all the vanilla.  Whisk until smooth and no lumps remain.  For a thinner glaze, add more milk, 1 teaspoon at a time, until desired consistency is achieved.  Set aside.
  • To serve:  While the cake is still slightly warm, drizzle the coffee cake with half of the glaze.  Let the cake cool completely (30+ minutes) and drizzle with remaining glaze.  Slice, serve and enjoy!

Notes

  1. You can replace 1 tablespoon of cocoa powder with 1 tablespoon of instant espresso powder for a richer, more chocolaty flavored cake.
  2. You MUST sift the flour and cocoa powder.  The cake will come out dense and dry unless you sift those ingredients.  Likewise, do NOT overmix the batter when you add the dry ingredients to the wet.  Stir them until JUST combined and then very gently fold in the chocolate chips.  Over-mixing will produce a dense cake.
  3. Do NOT overbake the cake!  Bake the coffee cake until the top feels pillow-soft and slightly springy to the touch.
  4. Coffee cake will keep stored in an airtight container at room temperature for up to 4-5 days, however coffee cake tastes best the first 2 days.
Homemade pan release:
¼ Cup All Purpose Flour
¼ Cup Vegetable Shortening
¼ Cup Vegetable Oil
Directions:
  1. In a bowl using a whisk or handheld mixer, or in the bowl of a stand mixer, beat ingredients until thoroughly combined.
  2. To use, dip a pastry brush in the mixture and coat baking pan with a generous layer of pan release.  Be sure to get the mixture into the nooks and crannies of pans.  Note:  Store in an airtight container in the refrigerator for up to 3 months.
Nutritional information is an approximation based upon 12 servings.  Information includes cake, streusel and glaze.

Nutrition

Calories: 582kcal | Carbohydrates: 85g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 30mg | Sodium: 192mg | Potassium: 366mg | Fiber: 4g | Sugar: 55g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 4mg