Let’s be honest—life’s too short for dry, bland coffee cakes. This decadent chocolate coffee cake is here to redeem cake. If you’re tired of the same old dry, tasteless desserts, this rich, moist beauty brings indulgence to another level. Espresso and cocoa join forces, creating a cake that makes your morning coffee look like the sidekick it truly is. Get ready for the kind of cake that could actually steal the spotlight from your coffee. Oh, and don’t even think about saving any for later—this one’s going fast.
Decadent Chocolate Coffee Cake
A rich, chocolatey masterpiece that pairs perfectly with a steaming cup of coffee—no need to choose between the two.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ¼ cups sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp instant espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup boiling water
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
- In a separate bowl, whisk milk, oil, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Slowly add the boiling water, mixing until the batter is smooth (it will be thin).
- Fold in the dark chocolate chips.
- Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Iron: 12%
- Calcium: 6%
- Magnesium: 8%
- Potassium: 5%
- Vitamin B6: 5%
Additional Notes/Tips
- For extra decadence, add a ganache topping.
- Make it even more indulgent by serving with whipped cream.
- Be careful not to overbake; this cake stays moist with the right timing.
