Dark Chocolate Coffee Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This is my favorite cake to bake when I want something rich and indulgent without spending all afternoon in the kitchen. Dark chocolate coffee cake comes together in just under an hour, making it perfect for weeknight desserts or unexpected guests. The dark chocolate chips are the star here, packed with antioxidants that make you feel a little less guilty about enjoying a generous slice. What I love most is how simple the ingredients are, things you probably already have in your pantry. The combination of tender crumb, melty chocolate, and crunchy walnut topping creates the most satisfying treat, and the whole process feels wonderfully effortless.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 2large eggs
- 1 mLvanilla extract
- 150 gdark chocolate chips(dark chocolate with at least 70% cocoa)
- 5 gbaking powder
- 2 gsalt
- 100 mLmilk(at room temperature)
- 20 gconfectioners' sugar(for dusting)
- 50 gcoconut flakes(optional)
- 50 gchopped walnuts(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan for easier removal.
- 2
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a lighter cake.
- 3
In a large bowl, use an electric mixer to cream the butter until light and fluffy.
Tip: Don't overmix the butter.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Add the vanilla extract and mix until combined.
Tip: Use a high-quality extract for the best flavor.
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Don't overmix the batter.
- 7
Stir in the dark chocolate chips.
Tip: Use a wooden spoon or spatula to avoid melting the chocolate.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a decorative border.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake the cake.
- 10
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't skip this step or the cake will break apart.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before dusting with confectioners' sugar.
- 12
Dust the cake with confectioners' sugar and sprinkle with coconut flakes and chopped walnuts if desired.
Tip: This adds a nice textural element to the cake.
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