Espresso Chocolate Chip Coffee Cake
This espresso chocolate chip coffee cake combines the boldness of coffee with the sweetness of chocolate, creating a rich, decadent treat.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons instant espresso powder
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup mini chocolate chips
- For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter cold and cut into cubes
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mixing well.
- Add sour cream to the wet ingredients and mix. Gradually add the dry ingredients, stirring until smooth.
- Fold in the mini chocolate chips. Pour the batter into the prepared pan.
- In a small bowl, combine brown sugar, flour, butter, and cinnamon to make the streusel.
- Sprinkle the streusel over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool on a rack before serving.
Notes
Nutritional Information (Per Serving)
Calories: 290Total Fat: 14g
Saturated Fat: 8g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Vitamins and Minerals
- Vitamin A: 8%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips to Enhance Flavor
- Use dark chocolate chips for a richer, more intense flavor.
- Drizzle with a coffee glaze for an extra caffeine kick.
- Serve warm with a cup of espresso for the ultimate indulgence.
- Add a pinch of sea salt on top of the streusel for a sweet-salty contrast.