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Home » Coffee Cake

Chocolate Streusel Coffee Cake

Modified: Jan 2, 2025 · Published: Sep 19, 2016 by Anna · This post may contain affiliate links · 12 Comments

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This Chocolate Streusel Coffee Cake was inspired by a visit to Zingerman's Bakehouse.  After tasting one of their coconut & lime flavored cakes, I couldn't wait to get home and try making one. Alas, it was not the coconut & lime cake that came out of my kitchen, but this chocolate streusel topped cake.

Chocolate Streusel Coffee Cake

Based on how much fun I had making a chocolate coffee cake, I kind of want to open up a little shop and just make flavored coffee cakes all day. Here's another photo.

chocolate streusel coffee cake

Old Chocolatier Magazine Recipe

This recipe, which I hope to be the first of many more, is based on one from an old magazine called Chocolatier. It's a vanilla flavored coffee cake with a cinnamon sugar and chocolate chip filling andstreusel.  The texture is different than my usual coffee cake in that it is a bit sturdier and not as smooth, but it works with the texture of the filling.

chocolate streusel coffee cake

The cake is so good I've made it twice.

Smiling Cake

First I halved the recipe and baked the cake in a loaf pan. Next, I made the full recipe in a 9 inch round springform. I liked the springform version best, but the loaf pan coffee cake tasted great and used half of the ingredients.  If you're in the mood for a coffee cake, give this one a try!

Chocolate Streusel Coffee Cake
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Recipe

Chocolate Streusel Coffee Cake

Chocolate Streusel Coffee Cake

Anna
If you don't mind cleaning your food processor, you can use a food processor to make the filling. However, if you would rather just clean some bowls, you can also make the filling by hand. The cake can be made with a hand held electric mixer or your can pull out the stand mixer.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine Breakfast
Servings 10

Ingredients
 

Filling and Topping

  • ½ cup firmly packed light brown sugar
  • 1 teaspoon cinnamon
  • 1 cup chopped and toasted pecans
  • ½ cup semisweet chocolate morsels
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons unsalted butter softened
  • ⅛ teaspoon salt

Sour Cream Coffee Cake

  • 2 ½ cups all-purpose flour (336 grams)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks 8 oz unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 3 large eggs
  • 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream at room temperature
  • Confectioners' sugar for topping

Instructions
 

  • Preheat oven to 325 degrees F. Grease and flour a 9 inch round springform pan.
  • Mix the cinnamon and sugar together in a medium size bowl, then stir in the 1 cup of chopped pecans. Remove ¾ cup of this pecan mixture and put in another bowl along with the chocolate chips. This will be the filling.
  • In a mixing bowl, mix together flour, cocoa powder and salt. Add the 4 tablespoons of softened butter and mash it in until thick and smooth. Stir the remaining nut/sugar mixture into the cocoa mixture so that the mixture is thick and bumpy and nuts are evenly distributed. Put this in the refrigerator while you make the batter.
  • Whisk together flour, baking powder, baking soda and salt; set aside.
  • With an electric mixer, beat butter until creamy. Gradually add sugar and beat at high speed until light and fluffy, about 2 minutes. Add eggs and yolk one at a time, beating well after each addition and scraping down sides of bowl. Beat in vanilla extract.
  • Using a heavy duty scraper, add the flour mixture and sour cream alternately in three additions, beginning and ending with flour mixture and mixing just until combined.
  • Scrape half of batter into prepared pan and smooth it evenly. Sprinkle with filling. Top with remaining batter and smooth as evenly as possible.
  • Remove topping from the refrigerator and crumble it over the top. If desired, sprinkle some more chocolate chips on top.
  • Set the springform pan on a large sheet pan and bake the cake for 65-75 minutes (mine took 75).
  • Let cake cool in pan set on wire rack for 10 minutes. While cake is still warm, loosen sides, but do not remove. Let the cake cool, then carefully remove sides of pan.
  • Sift confectioners' sugar generously over the top.

Notes

To make a half cake, grease and flour an 8 ½ by 4 ½ inch loaf pan (6 cup capacity).
To halve the 3 eggs and a yolk, set a bowl on the scale, set the tare to "0". Add two eggs to the bowl. They should weigh somewhere around 100 grams. Remove just enough egg white so that you have 80 grams of egg (2 full yolks and less than 2 whites). To do it without the scale, just use 2 whole eggs and throw out about a tablespoon of the white only.
Keyword Chocolate Streusel, Coffee Cake
Tried this recipe?Let us know how it was!

Let me know if you make the Chocolate Streusel Coffee Cake!

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Comments

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  1. Anna says

    October 29, 2016 at 1:59 pm

    Hi Lori!

    I think it took about an hour, but I can't remember. If you have a skewer, just start testing it after 45 minutes. However, I think mine did take at least an hour at 325 when baked as a loaf. I liked the round cake pan version better.

  2. Lori West says

    October 29, 2016 at 1:36 pm

    Hi Anna! Looks yummy!! I'm trying this today : )
    I'm curious to know how long the loaves took you to bake?

  3. Sue says

    September 24, 2016 at 6:47 pm

    I haven't thought about that recipe in a long time. The one on Epicurious isn't 'the one' but thanks for suggesting it because it made me look around and there are now more possibilities than the last time I looked.

  4. Anna says

    September 23, 2016 at 11:27 am

    Great question! When I made it as a loaf, I sprinkled a handful over the top. It tasted great, but it browned really quickly. If you add coconut, you might want to check after 30 or 40 minutes and shield the loaf. As far as how much to use, that's up to you. I just sprinkled some over the top. It was probably about 1/3 cup.

  5. Mary Ann Corder says

    September 23, 2016 at 9:20 am

    Anna, it looks like you have coconut in your cake topping but I don't see it in the recipe. I think I would like to add that when I make it. About how much did you use?

  6. Carol says

    September 22, 2016 at 5:00 am

    That sure is a pretty coffee cake! I want a piece right now and I usually am not interested in anything this early in the morning.

  7. Anna says

    September 21, 2016 at 7:09 am

    Sue, I just saw the orange one somewhere! I think it might have been on Epicurious.

  8. Sue says

    September 20, 2016 at 10:18 pm

    If you open a shop I want to be first in line!
    I think I used to have this issue of Chocolatier but I never made this recipe. It's going to the top of the must try list. I love coffee cake!
    I have this memory of a coffee cake similar to this but it also had orange incorporated in with the chocolate. Id love to figure out that recipe.

  9. Katrina says

    September 20, 2016 at 4:47 pm

    I love coffee cake. When you do open a shop, make sure you make a few gluten/refined sugar free. 😉

  10. Anna says

    September 20, 2016 at 12:03 pm

    It was really good! I especially liked the crumbly topping and am thinking of using it on other coffee cakes and quick breads. This recipe makes me miss Chocolatier Magazine, for sure.

  11. d says

    September 20, 2016 at 11:39 am

    Wow - can't wait to try this!!

  12. Sonya says

    September 20, 2016 at 9:55 am

    This looks amazing!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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