Salted Chocolate Coffee Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite cakes to make when I want something impressive but don't have much time. The beauty of this salted chocolate coffee cake is that it comes together in just 45 minutes total, making it perfect for unexpected guests or a weekend treat. Dark chocolate is packed with antioxidants that are actually good for you, so you can feel a little better about that extra slice. The recipe is straightforward and uses ingredients you likely have in your kitchen already, which means minimal shopping and maximum flavor. The combination of flaky salt with rich chocolate creates this wonderfully sophisticated taste that makes people think you spent hours in the kitchen when really you barely spent any effort at all.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 2large eggs
- 120 gdark chocolate chips
- 10 gflaky salt
- 15 gbaking powder
- 5 gkosher salt
- 60 mlheavy cream
- 60 mlwhole milk
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy.
Tip: Use a stand mixer for best results.
- 4
Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Scrape down the sides of the bowl as needed.
- 5
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 6
Alternate adding flour mixture and milk, beginning and ending with flour mixture. Beat just until combined.
Tip: Do not overmix.
- 7
Stir in melted chocolate and flaky salt.
Tip: Reserve a tablespoon of chocolate for topping, if desired.
- 8
Pour batter into prepared pan and smooth the top.
Tip: Tap the pan gently to remove any air bubbles.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Rotate the pan halfway through baking time.
- 10
Remove from oven and let cool in the pan for 5 minutes.
Tip: Transfer to a wire rack to cool completely.
- 11
Drizzle reserved chocolate over the top of the cooled cake, if desired.
Tip: Serve warm or at room temperature.
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