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Dark Chocolate Toffee Coffee Cake Recipe

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★★★★★

5 from 61 reviews

This Dark Chocolate Toffee Coffee Cake combines rich cocoa and dark chocolate chips with a hint of espresso and a luscious chocolate toffee coffee creamer infusion, topped with a cinnamon brown sugar crumble and a sweet powdered sugar glaze. Perfect for breakfast or an indulgent afternoon treat with coffee.

Ingredients

Scale

Cake Ingredients

  • 1/4 cup oil
  • 1 egg
  • 1/3 cup milk
  • 3 Tbsp NESTLÉ® COFFEE-MATE® Chocolate Toffee Truffle Liquid Coffee Creamer
  • 2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 cup cocoa powder
  • 3/4 cup sugar
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp espresso powder (optional)
  • 3/4 cup dark chocolate chips

Topping Ingredients

  • 1/2 cup brown sugar
  • 2 Tbsp flour
  • 2 tsp cinnamon
  • 2 Tbsp melted butter

Icing Ingredients

  • 3/4 cup powdered sugar
  • 1 Tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch circular cake pan or an 8×8 inch square baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, cinnamon, espresso powder (if using), and salt. Mix well to evenly distribute all the ingredients.
  3. Mix Wet Ingredients: In a separate mixing bowl, lightly whisk together the oil, egg, vanilla extract, NESTLÉ® COFFEE-MATE® Chocolate Toffee Truffle Liquid Coffee Creamer, sour cream, and milk until well combined.
  4. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir gently and just until combined to avoid overmixing which can make the cake tough.
  5. Add Chocolate Chips: Carefully fold in the dark chocolate chips to the batter, ensuring even distribution without overworking the batter.
  6. Prepare Topping: In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter until crumbly and well blended. Sprinkle this mixture evenly over the batter in the prepared pan. Use a rubber spatula to gently swirl the topping into the batter for a marbled effect.
  7. Bake the Cake: Place the pan in the oven and bake for approximately 25 minutes or until a cake tester inserted in the center comes out clean or with just a few moist crumbs.
  8. Make the Icing: While the cake is cooling, combine powdered sugar and milk in a small bowl. Stir until smooth to create a simple glaze.
  9. Glaze and Serve: Drizzle the glaze over the warm or cooled coffee cake for a sweet finishing touch.
  10. Enjoy: Slice and serve the cake warm or at room temperature. Perfect for breakfast, brunch, or as a dessert alongside coffee.

Notes

  • If you don’t have espresso powder, you can omit it; it just adds a subtle coffee depth to the flavor.
  • Make sure not to overmix the batter to keep the cake tender and light.
  • You can substitute dark chocolate chips with semi-sweet or milk chocolate chips as per preference.
  • This cake is best enjoyed within 2 days but can be stored covered at room temperature.
  • For a dairy-free option, substitute milk and sour cream with plant-based alternatives.

Keywords: dark chocolate coffee cake, chocolate toffee truffle cake, coffee cake with chocolate chips, chocolate coffee creamer cake, cinnamon crumb coffee cake

Find it online: https://delishfamilyrecipe.com/dark-chocolate-toffee-coffee-cake-recipe/