Easy Chocolate Espresso Coffee Cake Recipe with Streusel Topping

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Chocolate Espresso Coffee Cake

If you like coffee, chocolate, and cake (and who doesn’t?), you’re in for a treat!

This Chocolate Espresso Coffee Cake is rich, moist, and has a strong espresso taste with just the proper amount of chocolatey sweetness.

This cake looks elegant but is quite easy to make. It’s great for weekend mornings, holidays, or even dessert after dinner.

I’ve made this a lot, and every bite feels like a warm hug and a tiny caffeine boost at the same time.

It also smells great in the kitchen while it bakes.

Let’s get started!

Things You’ll Need

Preheat oven to 350°F (175°C).

Prepare the Streusel Topping
Put the flour, brown sugar, and cinnamon in a bowl and mix them together. Add the softened butter and use a fork to stir it until it is crumbly. Add the small chocolate chips and mix. Let it cool while you make the batter.
Combine the dry ingredients
In a big basin, mix together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until everything is thoroughly mixed.
Mix the wet ingredients together
Whisk together the milk, brewed espresso, eggs, vegetable oil, and vanilla extract in another dish until the mixture is smooth.
Make the batter
Add the wet ingredients to the dry ones and gently fold them together until they are barely mixed. Don’t mix too much.
Put the cake together
Put the batter in a 9×13-inch baking pan that has been buttered. Spread the streusel topping evenly over the batter.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool and serve.
Before cutting, let the cake cool in the pan for 15 minutes. If you choose, dust with powdered sugar and serve with a hot cup of coffee.

Use new espresso. Espresso that has just been brewed tastes the best, but strong coffee will do in a pinch.
Don’t mix the batter too much. To keep the cake light and fluffy, stir until everything is mixed.
Let the streusel cool. Put it in the fridge while you make the batter so it stays crumbly when you bake it.
Check to see if it’s done. Stick a toothpick in the middle of the cake. If it comes out clean, it’s done!
Make it safe for kids. For a more delicate flavor, switch out the espresso for decaf or even hot cocoa.

Instead of whole milk, try almond milk, oat milk, or buttermilk for a different taste.
If you want less caffeine, use decaf espresso or strong brewed coffee.
Add dark chocolate chips or leave them out for a lighter cake.
Add 1/3 cup of chopped walnuts or pecans to the streusel for added crunch.

You can mix the cake batter and keep it in the fridge for up to 12 hours before baking it.
Make the streusel ahead of time and store it in the fridge in a container that won’t let air in.

You can keep leftover cake in an airtight container at room temperature for up to three days.
Wrap each slice in plastic wrap and freeze it for up to two months if you want to keep it for a long time. You can either let it thaw in the fridge overnight or warm it up in the microwave for a few seconds.

Coffee and chocolate lovers will appreciate this Chocolate Espresso Coffee Cake.

It’s simple to make, tastes amazing, and will wow your family and friends.

Give it a shot and tell me how it goes!

I’d love to hear from you, so please leave a comment below with your views or questions. 💛

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