Chocolate Coffee Cake: Rich, Moist Cake with Cinnamon Streusel

Decadent chocolate coffee cake with chocolate chips and cinnamon streusel topping! This moist, rich cake is perfect for breakfast, brunch, or dessert with coffee.

Prep Time: 20 minutes | Bake Time: 40 minutes | Total Time: 1 hour | Serves: 12-16

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup butter, melted
• 1 large egg
• 1 cup whole milk
• 2 tsp vanilla extract
• 1 cup mini chocolate chips

For the Cinnamon Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup butter, cold and cubed
• 1/2 cup mini chocolate chips

For the Chocolate Glaze:

• 1/2 cup powdered sugar
• 2 tbsp cocoa powder
• 2-3 tbsp milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prep and Preheat: Preheat oven to 350°F. Grease 9×13-inch baking pan or line with parchment paper.
2. Make Streusel: In medium bowl, combine flour, both sugars, cinnamon, and salt. Cut in cold butter using pastry cutter or forks until mixture resembles coarse crumbs. Stir in chocolate chips. Set aside.
3. Mix Dry Ingredients: In large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cocoa powder.
4. Combine Wet Ingredients: In separate bowl, whisk together melted butter, egg, milk, and vanilla until smooth.
5. Make Batter: Pour wet ingredients into dry ingredients and stir until just combined – don’t overmix. Fold in chocolate chips gently.
6. Assemble: Spread batter evenly in prepared pan. Sprinkle streusel mixture evenly over top.
7. Bake: Bake 35-40 minutes until toothpick inserted in center comes out with just a few moist crumbs.
8. Cool: Cool in pan at least 20 minutes before glazing.
9. Make Glaze: Whisk together powdered sugar, cocoa powder, milk, vanilla, and salt until smooth. Adjust milk for desired consistency.
10. Finish: Drizzle glaze over cooled cake in decorative pattern. Let set 10 minutes before serving.

Why This Recipe Works

This chocolate coffee cake delivers rich chocolate flavor in every bite while maintaining the tender crumb that makes coffee cake so beloved. The cocoa powder in the batter creates deep chocolate taste without overwhelming sweetness, while the chocolate chips add bursts of intense chocolate throughout. The cinnamon streusel topping provides textural contrast and warm spice that complements the chocolate beautifully. The final chocolate glaze ties everything together for an indulgent finish.

Nutritional Benefits

Each slice provides approximately 320 calories with a balance of carbohydrates for energy and moderate amounts of protein from the egg and milk. The cocoa powder contains antioxidants called flavonoids that support heart health, while the cinnamon may help regulate blood sugar. This cake provides calcium from the milk and satisfying richness that makes a little go a long way, perfect for sharing at gatherings.

Pro Tips & Techniques

• Don’t Overmix: Stir batter just until flour disappears for tender cake
• Cold Butter: Use cold butter for streusel to create proper crumbly texture
• Even Distribution: Spread batter completely to corners for even baking
• Doneness Test: Toothpick should have moist crumbs, not wet batter
• Glaze Consistency: Start with less milk and add gradually for perfect drizzling texture
• Make-Ahead: This cake tastes even better the next day as flavors meld

Recipe Variations & Flavor Combinations

• Mocha Version: Add 2 tsp instant coffee powder to the cake batter
• Double Chocolate: Use chocolate chips in both batter and streusel
• Nutty Addition: Add 1/2 cup chopped walnuts or pecans to streusel
• Orange Chocolate: Add orange zest to batter and glaze for citrus twist
• Espresso Glaze: Replace vanilla in glaze with strong espresso
• Individual Portions: Bake in muffin tins for 18-20 minutes

Storage & Serving Tips

Store covered at room temperature up to 4 days or refrigerate up to 1 week. The cake stays moist due to the cocoa and milk content. Wrap individual pieces and freeze up to 3 months. Serve at room temperature with hot coffee, espresso, or cold milk. This cake is perfect for breakfast gatherings, afternoon tea, or as a dessert. Reheat individual slices in microwave for 15-20 seconds to refresh.