This cake delivers the comforting texture of traditional coffee cake with the added bonus of bold, bittersweet chocolate flavor. The contrast of a moist, tender interior and the buttery, crumbly streusel topping makes every bite irresistible. It’s not overly sweet, so it pairs perfectly with hot beverages, and it’s easy enough to whip up for a weekend bake or special enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Sour cream or Greek yogurt
Vanilla extract
Bittersweet chocolate (chopped or chips)
For the streusel topping:
Brown sugar
All-purpose flour
Ground cinnamon
Cold unsalted butter
Optional: chopped nuts (walnuts or pecans)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream or yogurt until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped bittersweet chocolate.
Pour the batter into the prepared pan and spread evenly.
To make the streusel topping: 9. In a separate bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in chopped nuts if using. 10. Sprinkle the streusel evenly over the cake batter. 11. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. 12. Allow the cake to cool slightly before slicing and serving.
Servings and timing
This recipe serves 8–10 people. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Espresso Boost: Add 1 teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
Cinnamon Swirl: Add a cinnamon-sugar swirl in the middle for an extra layer of flavor.
Double Chocolate: Mix cocoa powder into the batter for a chocolate base.
Nut-Free: Omit nuts from the streusel for a simpler topping.
Gluten-Free: Use a 1:1 gluten-free flour blend to make the cake suitable for dietary needs.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. The cake can also be frozen (wrapped tightly) for up to 1 month. Thaw at room temperature before serving.
FAQs
What kind of chocolate is best for this cake?
Use high-quality bittersweet chocolate with at least 60% cacao for the richest flavor.
Can I use chocolate chips instead of chopped chocolate?
Yes, bittersweet or dark chocolate chips are a great substitute and won’t require chopping.
Can I make this cake in advance?
Absolutely. This cake keeps well and can be made a day or two ahead of serving.
Is this cake overly sweet?
No, the bittersweet chocolate balances the sweetness, making it rich without being cloying.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works well and keeps the cake moist and tender.
How do I keep the streusel topping crunchy?
Use cold butter and avoid overmixing the streusel to keep it crumbly and crisp.
What can I serve with this coffee cake?
It pairs perfectly with coffee, espresso, or even a glass of milk.
Can I bake this in a loaf pan?
Yes, but the baking time may increase to 50–55 minutes. Keep an eye on doneness.
Does this cake contain actual coffee?
No, the “coffee cake” name refers to being served with coffee. Add espresso powder if you want a coffee flavor.
Can I freeze individual slices?
Yes, wrap slices in plastic wrap and store in a freezer bag. Thaw as needed for a quick treat.
Conclusion
Bittersweet Chocolate Coffee Cake is the perfect way to enjoy a luxurious, chocolatey treat without the fuss. Its rich flavor, soft crumb, and irresistible streusel topping make it an excellent choice for brunches, gatherings, or a simple moment of indulgence. Easy to bake and even easier to love, this cake is sure to become a staple in your recipe collection.
Bittersweet Chocolate Coffee Cake is a rich, tender cake swirled with bold bittersweet chocolate and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or an afternoon treat, this cake balances sweetness and chocolate depth for a comforting and indulgent experience.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream or plain Greek yogurt
1 cup chopped bittersweet chocolate or bittersweet chocolate chips
For the streusel topping:
1/3 cup brown sugar
1/3 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed
Optional: 1/4 cup chopped nuts (walnuts or pecans)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream or yogurt until smooth.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Fold in chopped bittersweet chocolate.
Pour the batter into the prepared pan and spread evenly.
In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter with a pastry blender or fork until coarse crumbs form. Stir in nuts if using.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool slightly before slicing and serving.
Notes
Use high-quality bittersweet chocolate (60% cacao or more) for best flavor.Make sure butter is cold for the streusel to stay crumbly.Add 1 tsp instant espresso powder to the batter for deeper chocolate flavor.Yogurt can be used in place of sour cream with no loss in texture.Let cake cool completely before storing to preserve streusel texture.
