Choco Streusel Coffee Cake
If you love coffee cake and chocolate, then wait till you try this Choco Streusel Coffee Cake! It has everything you love about coffee cake–minus the cinnamon. Sour cream makes it moist and flavourful, and it’s studded with chocolate chips. Cocoa powder replaces the cinnamon in the streusel topping–along with more chocolate chips! It’s a coffee cake lover’s dream with a hefty dose of chocolate!
This Choco Streusel Coffee Cake is perfect for any weeknight dessert or afternoon snack. It travels well, so it’s ideal for picnics, potlucks or parties. It also freezes well, making it so convenient for last minute drop in company. But most of all, it’s moist, rich and melt in your mouth–with a hit of chocolate in every bite!
What Ingredients do I Need for Choco Streusel Coffee Cake?
To make this very addictive coffee cake, you will need:
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Sour cream
- All purpose flour
- Baking powder
- Baking soda
- Unsweetened cocoa powder
- Salt
- Chocolate chips
Can I Use Yogurt Instead of Sour Cream?
You definitely can! Just be sure its full fat Greek or plain for the best results. The acidity in the sour cream or yogurt plays a big part in the texture, flavour and leavening of this cake. Even though yogurt does make a great substitute, in my opinion sour cream makes a better cake.
For more about substituting yogurt for sour cream in recipes and their differences, check out this great post by Cultures for Health.
How do I Store Choco Streusel Coffee Cake?
This cake keeps best at room temperature, covered in plastic wrap and stored in a container with a tight fitting lid. It will keep this way for 4-5 days. You can store it in the fridge for up to one week, but chilling makes the butter in the cake solidify. This will make the texture hard and less flavourful. (Letting it sit out at room temperature for a while softens it up again.)
Does it Freeze Well?
Yes, this cake freezes beautifully. The best way to keep it fresh in the freezer is to double wrap it in plastic then put it in a container with a tight fitting lid. It will freeze this way for up to 3 months.
I really hope you’ll try out this Choco Streusel Coffee Cake soon! If you do, please rate the recipe and leave us a comment about how it turned out for you!
Try These Other Amazing Cakes!
- CLASSIC COFFEE CAKE
- OLD FASHIONED YELLOW BUTTER CAKE
- EASY CHOCOLATE CAKE
- BEST EVER BANANA CAKE
- WHIPPING CREAM POUND CAKE
Choco Streusel Coffee Cake
Equipment
- 2 Mixing bowls
- 10 inch tube pan or 9 x 13 inch pan
- Electric mixer optional
- Rubber Spatula
- Whisk
Ingredients
CAKE
- 2 cups all purpose flour 240g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup butter, soft 115g
- 1 cup sugar 2oog
- 2 eggs
- 1 cup sour cream 240g
- 1½ teaspoons vanilla
- ½ cup chocolate chips
STREUSEL
- ½ cup brown sugar
- ½ cup all purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ cup butter
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
FOR THE CAKE
- Preheat oven to 350℉/180℃. Grease and flour a 10 inch tube pan or 9 x 13 inch pan.
- In a medium bowl whisk together all purpose flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl cream together butter and sugar until fluffy, about 3 minutes. You can do this with an electric mixer or by hand. Add eggs, one at a time. Add vanilla.
- On low speed (if using electric mixer), add flour and sour cream. Blend until just combined.
FOR THE CHOCO STREUSEL
- In a small bowl combine brown sugar, all purpose flour, unsweetened cocoa powder and salt. Cut in butter with your fingers or a pastry blender until the mixture looks crumbly.
- Spread batter into prepared pan and sprinkle evenly with streusel topping. Bake for 40-45 minutes or until a cake tester comes out clean. Cool cake in pan for at least 1 hour before serving.