Do you want to show your friends and family how much you love them? Here’s the secret. Bake this decadent Double Chocolate Coffee Cake for them!
From the first taste of this rich, moist, and oh so chocolatey coffee cake you’ll become everyone’s favorite person to know.
The rich, buttery, sour cream batter gets it’s deep chocolate flavor from natural cocoa powder that is accentuated by the addition of espresso shots and finely chopped 70% chocolate. A combination that if perfect paring with your morning coffee or anytime you’re feeling a need for a special treat.
- 8 Quart Mixing Bowl
- Measuring Cups and Spoons /Electronic Baking Scale
- Wooden Mixing Spoon
- Rubber Spatula
- Nordic Ware Nonstick Bundt Pan
- 1″ Pastry Brush
- Parchment Paper
- Fine Sifter
- Cooling Rack
Chocolate Coffee Cake
- Measured Weight Gram Ingredient
- 1 cup 0.50 lb. 226 g. Butter (unsalted, room temp.)
- 2 cup 0.88 lb. 398 g. Granulated Sugar
- 3 each 3 each 3 each Eggs (large, room temp.)
- 2 tsp. 2 tsp. 2 tsp. Vanilla Extract
- 1/4 cup 0.12 lb. 56 g. Espresso (strong coffee, room temp.)
- 1 cup 0.50 lb. 226 g. Sour Cream (Daisy)
- 2 cups 0.54 lb. 256 g. All Purpose Flour (King Arthur)
- 1 cup 0.18 lb. 80 g. Cocoa (Natural)
- 1 tsp. 1 tsp. 1 tsp. Sea Salt (fine)
- 1/2 tsp. 1/2 tsp. 1/2 tsp. Baking Powder
- 1/2 tsp. 1/2 tsp. 1/2 tsp. Baking Soda
- 1 cup 0.38 lb. 170 g. Chocolate (70% cacao, finely chopped)
Preheat the oven to 300ºF for 20 minutes before baking the Chocolate Coffee Cake
Bundt Pan Prep:
- Brush the interior of the bundt pan with room temperature butter, coating evenly.
- Place the bundt pan onto a large piece of parchment paper.
- Place 1/4 cup of cocoa powder into the sifter and sift the cocoa powder evenly over the interior of the bundt pan. Lifting and tilting the bundt pan to coat the entire interior well.
- Turn the bundt pan over onto the parchment paper and tap the pan onto the surface to knock out the extra cocoa powder.
- Set aside until needed.
Mixing and Baking:
- In the mixing bowl combine the granulated sugar and butter. Beat with a wooden spoon to combine.
- Add the eggs one at at time, beating each egg into the sugar/butter mixture until well combined. Beat until light and creamy.
- Add the vanilla extract, espresso, and sour cream to the creamed mixture and whisk to combine. The mixture might slightly curdle.
- Place the sifter onto the parchment paper.
- In the sifter combine the all purpose flour, cocoa powder, sea salt, baking powder, and baking soda. Sift the dry ingredients onto the parchment paper. Push any cocoa powder lumps through the sifter to break them up.
- Place the dry ingredients back into the sifter.
- Sift the dry ingredients into the creamed mixture in the bowl.
- Using a rubber spatula fold and mix the ingredients in the bowl until smooth and well combined. Beat for 30 seconds using the rubber spatula to insure there are no lumps of dry ingredients.
- Fold in the finely chopped chocolate and combine well.
- Using a rubber spatula scrape the Double Chocolate Coffee Cake batter into the prepared bundt pan.
- Bake the coffee cake in the preheated oven at 300°F on the middle rack for 60 to 70 minutes or until a toothpick can be inserted in the center of the batter and it comes out clean.
- Remove the bundt pan from the oven and place on a cooling rack. Let cool for 10 minutes before inverting on to a cake round or cake stand.
- Invert the coffee cake onto a cake stand or cake round. Cool to room temperature before slicing.
- Store the cooled Double Chocolate Coffee Cake at room temperature covered with plastic wrap for up to 4 days. The coffee cake can be wrapped in plastic wrap and frozen for up to 2 months. Thaw at room temperature before serving.