Easy Double Chocolate Coffee Cake Recipe You’ll Love Baking

There’s nothing quite like waking up to the aroma of freshly baked cake, especially one as indulgent as this double chocolate coffee cake. Whether you’re craving a decadent breakfast treat or a luscious dessert, this easy double chocolate coffee cake recipe will quickly become your go-to.

this Recipe

As you dive into baking this cake, you’ll appreciate how simple ingredients and straightforward steps deliver a moist, rich, and deeply chocolatey experience. Grab your apron and get ready to enjoy the best decadent treat you’ll ever bake!

Why You’ll Love This Recipe

• Rich and moist texture from the combination of cocoa powder and melted chocolate.
• Simple ingredients you likely already have in your pantry.
• Perfect blend of coffee and chocolate flavors that enhance each other.
• Quick and easy to prepare with minimal fuss.
• Great for breakfast, dessert, or sharing with friends and family.

Ingredients

Gather these ingredients for your double chocolate coffee cake, including a special touch of coffee to enhance the chocolate flavor.

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ¾ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup brewed hot coffee (strongly brewed, cooled slightly)
• 4 ounces semi-sweet chocolate, chopped
• ½ cup sour cream
• ¼ cup buttermilk
• ¼ cup mini chocolate chips, plus extra for topping

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 10 slices
• Calories: Approximately 320 per serving

How to Make Easy Double Chocolate Coffee Cake: The Best Decadent Treat You’ll Ever Bake

1. Preheat your oven to 350°F and grease a 9-inch square baking pan. Line it with parchment paper for easy removal.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk the melted butter with granulated sugar and brown sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
4. Alternate adding the dry ingredients and the coffee to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
5. Fold in the sour cream, buttermilk, chopped chocolate, and mini chocolate chips. The batter will be thick and glossy.
6. Pour the batter into the prepared pan, smoothing the top. Sprinkle extra mini chocolate chips on top for a pretty finish.
7. Bake for 38-42 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
8. Allow the coffee cake to cool in the pan for 15 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Tips for the Best Results

• Use freshly brewed strong coffee to enhance the chocolate flavor without overpowering the cake.
• Don’t overmix the batter to keep the cake tender and moist.
• For extra indulgence, drizzle melted chocolate or chocolate ganache on top before serving.
• Make sure your butter is cooled but still liquid to avoid cooking the eggs prematurely.
• Allow the cake to cool completely before slicing for neater pieces.

Storage and Reheating

Store leftover double chocolate coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, bring slices to room temperature or warm them briefly in the microwave before serving to restore softness.

For longer storage, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge and warm gently in the oven or microwave before enjoying.

Frequently Asked Questions

Can I use decaf coffee in this recipe?

Yes, decaf coffee works perfectly and will still enhance the chocolate flavor without adding caffeine. Just make sure it’s freshly brewed and hot when added to the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can mix 1 tablespoon of lemon juice or white vinegar with ¼ cup of milk and let it sit for 5 minutes before using. This will mimic the acidity and texture of buttermilk.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Make sure the blend includes xanthan gum for best texture results.

Is this cake suitable for freezing?

Absolutely! This double chocolate coffee cake freezes well. Wrap it tightly and freeze for up to 3 months. Thaw slowly and reheat gently to keep it moist and delicious.