I believe I’ve shared this story before, but the first time I ever had a coffee cake was in middle school. I’d just slept over at a friend’s house, which was rare for me (I wasn’t much of a sleepover girl). The following morning, my friend’s parents brought home a coffee cake from the grocery store (shout out to Heinen’s). It was a chocolate chip coffee cake, and it was extra crumbly, and I remember loving it. Like eating a cookie for breakfast! Since then, I’ve made and shared a few coffee cake recipes, most recently my blueberry coffee cake (a spring favorite you all!). I made that cake with sour cream. Ever since creating that recipe, I’ve wanted to try a variation and use chocolate chips/chunks in place of the blueberries. And now that Mother’s Day is approaching, I have an excuse!! This cake is very chocolatey, so it’s a great option if your mom prefers chocolate over berries!
Here are the details
Step 1: make the batter Working with the dry ingredients first, I like to use whole wheat flour for added flavor and a rich texture. The whole wheat flour does create a denser cake, so if something light is preferred, I would use all-purpose flour. Then add baking powder, cinnamon, salt, and espresso powder. For the wet ingredients, mix in the sour cream, or you can easily swap in plain Greek yogurt. This helps to keep the cake from drying out and also adds a light and fluffy texture to the “crumb”. Next, mix in eggs, maple syrup (to lightly sweeten), melted coconut oil (or use olive oil), and vanilla. Step 2: the chocolate + streusel Next, stir in a cup of chocolate chips or chunks, your choice—I love a mix. I also like to save some chocolate chunks to decorate the top of the cake. For the streusel, mix brown sugar with flour, butter, and cinnamon until a crumble forms. Step 3: layer and bake Layer half of the batter into a square cake pan. Sprinkle the streusel over the batter. Spoon over the remaining batter. Now it’s time to bake. This takes about 45 minutes to an hour in the oven. Step 4: the glaze Mix powdered sugar, vanilla, and water. I often like to add a shot of espresso too. Let the cake sit a little before icing, but I do like to pour the icing over it while it’s still warm to the touch. The icing drips beautifully over the cake. To complete the cake, a sprinkle of finely chopped dark chocolate is really nice. I love when the chocolate melts into the glaze. It makes this coffee cake feel so decadent. And so yummy! Looking for other spring sweets? Here are a few to try: Blueberry Lemon Layer Cake Bursting Blueberry Cardamom Buckle Blueberry Basque Cheesecake 5 Minute Chocolate Chunk Banana Bread Mug Cake Dirty Horchata Tres Leches Cake Coconut Banana Cake with Fudgy Chocolate Frosting Earl Grey Blueberry Lemon Cake Swirled Blueberry Lemon Thyme Cake Blueberry Sour Cream Coffee Cake Lastly, if you make this Double Chocolate Chunk Yogurt Coffee Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
