Coffee and chocolate make great dance partners. Chocolate enhances coffee and coffee brings out the best in chocolate. They are a match made in heaven and this mocha chocolate chip crumb cake is a wonderful example of just how delicious these two are together.
This cake is dense, fabulously moist and full of mini chocolate chips and it is topped with a sweet, buttery crumb topping. It really celebrates the pairing of chocolate and coffee and is quite easy to bake up on a lazy afternoon.
Grab a cup of coffee and let’s get started…
Begin by vigorously whisking 6 tablespoons of softened butter with 1 cup of granulated sugar, 2 large eggs, 1/2 cup of sour cream, 1/2 cup of whole milk and 1 teaspoon of vanilla extract in a large bowl until completely combined.
Add 2 cups of all purpose flour, a tablespoon of espresso powder, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix until just combined.
Fold a cup of miniature chocolate chips into the batter until they are evenly distributed and set aside while you make the crumb topping…
In a separate bowl, combine a cup of all purpose flour, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon and 1/2 cup of miniature chocolate chips. Drizzle 1/2 teaspoon of vanilla extract and 4 tablespoons of melted and cooled butter over the dry ingredients and use a fork to incorporate the butter until large crumbs develop.
This is the texture you are looking for. Big crumbs and very little dry ingredients left unincorporated.
Pour your batter into a greased and parchment lined 9″x5″ loaf pan and crumble the crumb mixture evenly over the whole surface of the batter.
Bake the cake in a 350 degree oven for 65-75 minutes or until a toothpick will come out of the center clean and the middle of the loaf feels set to the touch. If the middle feels or looks wobbly, let it bake a little longer or it will collapse when it cools.
Once the cake is set and the crumbs are golden brown, transfer the loaf pan onto a cooling rack or cutting board to cool for about 20 minutes before transferring the cake out of the pan.
As soon as things have cooled down a bit, use a sharp or serrated knife to cut yourself a thick slice and if the middle is still warm, maybe spread a little salted butter over top…
The crumb on this cake is amazing and I mean that both ways…
The crumb on top is incredible. If any of it falls off while you are slicing into the loaf, be sure to add them back onto your plate because you will not want one crumb left behind.
The crumb inside the cake is wonderful too. It is moist, dense and tender. These 3 words don’t sound like they make sense together, but somehow this cake is all 3 at the same time.
With chocolate throughout every bite and a beautiful hint of coffee making things even better, this mocha chocolate chip crumb cake is just perfect with your afternoon cup of coffee or your morning one… or even as a midnight snack.
Whenever you end up having your slice, I just know that you are going to love this cake.
Mocha Chocolate Chip Crumb Cake
Ingredients
Chocolate Chip Cake
- 6 tablespoons of butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1/2 cup of sour cream
- 1/2 cup of whole milk
- 1 teaspoon of vanilla extract
- 2 cups of all purpose flour
- 1 tablespoon of espresso powder
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of miniature chocolate chips
Crumb Topping
- 1 cup of all purpose flour
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar, packed
- 1/2 teapoon of ground cinnamon
- 1/2 cup of miniature chocolate chips
- 1/2 teaspoon of vanilla extract
- 4 tablespoons of butter, melted and cooled
Instructions
- Preheat your oven to 350 degrees and grease a 9”x5” loaf pan (line with parchment if your loaf pan is not non-stick)
- In a large bowl, combine 6 tablespoons of softened butter with 1 cup of granulated sugar, 2 large eggs, 1/2 cup of sour cream, 1/2 cup of whole milk and 1 teaspoon of vanilla extract and whisk vigorously
- Add 1 tablespoon of espresso powder, 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix until just combined
- Add a cup of miniature chocolate chips, mix until evenly distributed and set aside for now
- In a separate bowl, combine 1 cup of all purpose flour with 1/4 cup of granulated sugar, 1/4 cup of brown sugar and 1/2 teaspoon of ground cinnamon
- Use a fork to work in 4 tablespoons of melted and cooled butter and 1/2 teaspoon of vanilla extract until large crumbs develop and then mix in 1/2 cup of mini chocolate chips
- Pour the batter into your prepared loaf pan and then sprinkle the crumb topping evenly over the top
- Bake in a 350 degree oven for 65-75 minutes or until a toothpick will come out of the center clean and the loaf feels set to a light touch
- Transfer the loaf pan onto a cooling rack and let the loaf cool for about 20 minutes before transferring it out of the loaf pan and directly onto the cooling rack to continue cooling
- Enjoy warm or at room temperature
- Store leftovers in an airtight container
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