As much as I’m addicted to coffee, I may be addicted more to coffee cake! Evidence shows that I just can’t stop making it…
Blackberry Rosemary, Lavender and Honey, Pumpkin or Sour Cream Coffee Cake are just a few flavors from the blog. This was my first chocolate version and I wanted to make sure you could really taste the chocolate. I called it Double Chocolate but it might even be quadruple after adding heaps of cocoa powder, melted chocolate and even more chocolate chips to the batter. I even used a giant double chocolate muffin for the signature “crumb” topping that coffee cake has, this one is definitely a keeper!
This would be a great breakfast item for Christmas morning, you can make it on Christmas eve and focus on the important stuff the next day. With any luck everyone will be too distracted opening gifts, that you can sit and stuff your face with coffee cake.
Some more amazing coffee cake recipes!
Cinnamon Pumpkin Streusel– A Pinch Of Yum
Sour Cream Coffee cake with Brown Butter Glaze– How Sweet It Is
Eggnog Coffee Cake– Shugary Sweets
Blueberry Coffee Cake– Two Peas and Their Pod
Double Chocolate Coffee Cake
For The Crumble topping
- 1 large store bought chocolate muffin
- 3 tablespoons brown sugar
- 1/2 cup chopped pecans
For The Coffee Cake
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 4 tablespoons real cocoa powder not dutch processed
- 1 1/2 tablespoons sticks plus 2 butter divided at room temperature, 6oz
- 3/4 cup chocolate chips divided
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg plus 1 egg yolk
- 2/3 cups plain Greek yogurt
- Preheat the oven to 325 degrees F. Lightly grease an 8 x 8 baking pan with some butter and dust lightly with flour.
- In a small bowl, crumble the chocolate muffin with your hands and add the brown sugar and pecans and mix. Set aside.
- In a larger bowl, add the flour, baking powder, baking soda and cocoa powder. Whisk and set aside.
- Melt 2 tablespoons of the butter in a small pan over a low heat and then add 1/2 cup of the chocolate chips. Stir until melted and turn off the heat.
- In a stand mixer with a whisk attachment, beat the remaining butter (6oz) and sugar until light and fluffy scraping down the bowl. about 10 minutes.
- With the mixer on low speed, slowly add the melted chocolate and vanilla extract.
- Add half of the flour mixture and half of the Greek yogurt. Mix on low scraping the bowl down.
- Add the remaining flour and yogurt until combined.
- Scoop half of the batter into the prepared pan and spread out evenly.
- Sprinkle a little less than half of the crumble topping over the batter in the pan.
- Add half of the remaining chocolate chips.
- Add the rest of the mixture to the pan and spread evenly.
- Top the coffee cake with the remaining topping mixture and chocolate chips
- Bake in the oven for about 50 minutes. The center should be slightly firm to the touch.
- Let the cake cool before slicing. If it's for the next morning, wait until cool and then cover with a towel or place in a sealed container.