Description
A moist, dense chocolate coffee cake with a crunchy cocoa crumb topping, perfect for holiday brunches. This easy-to-make recipe uses pantry staples and delivers rich chocolate flavor with warm cinnamon spices.
Ingredients
Scale
- 1 ½ cups (190g) All-Purpose Flour
- ½ cup (45g) Unsweetened Cocoa Powder
- 1 cup (200g) Granulated Sugar
- ½ cup (100g) Brown Sugar
- ½ cup (115g) Unsalted Butter, softened
- 2 large Eggs, room temperature
- ¾ cup (180ml) Buttermilk
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Salt
- 1 tsp Vanilla Extract
- For Crumb Topping: ½ cup (60g) Flour
- For Crumb Topping: ½ cup (100g) Brown Sugar
- For Crumb Topping: 2 tbsp (10g) Cocoa Powder
- For Crumb Topping: ¼ cup (55g) Unsalted Butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan and line the bottom with parchment paper.
- In a medium bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes). Add brown sugar and beat until creamy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix just until combined.
- In a small bowl, combine topping flour, brown sugar, cocoa powder, and a pinch of salt. Rub in cold cubed butter with fingers or a fork until mixture resembles coarse crumbs.
- Pour batter into prepared pan and spread evenly. Sprinkle crumb topping generously over the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough texture. Keep butter cold for the crumb topping to maintain a sandy texture. If the top browns too quickly, tent with aluminum foil. Can be stored at room temperature for 3 days or frozen for 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
Keywords: chocolate coffee cake, holiday brunch, easy baking, cocoa crumb topping, winter dessert, cinnamon cake, make ahead dessert