Description
A moist and flavorful cocoa coffee cake with the perfect balance of rich chocolate and aromatic coffee, ideal for breakfast, brunch, or dessert. This easy recipe is packed with expert tips to ensure a tender, delicious treat every time.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup strong brewed coffee, cooled
- ½ cup sour cream or Greek yogurt
- 1 tsp pure vanilla extract
- Optional: ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and the wet ingredients (coffee and sour cream) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chocolate chips, if using, for an extra touch of richness.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate glaze before serving, if desired.
Notes
- For extra moisture, you can substitute buttermilk for the sour cream.
- If you don’t have brewed coffee, mix 1 tsp instant coffee granules with ½ cup hot water as a substitute.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.