When you put chocolate and coffee together in a cake, wondrous things happen! I like to serve this yummy coffee cake for breakfast with my morning cup of Joe or tea. my kiddos enjoy it too and feel like they are eating dessert for breakfast. I mean, they kind of are but it’s ok once in a while, right? Right! I think you will find that this yummy cake is very easy to make and you will walk away from your oven feeling like a professional baker. Fun stuff!
This is one cake that I’ll take the time to make!
Cocoa Crumble Topping
1/4 cup Kerrygold butter, melted (half of 1 stick)
1/2 cup Domino confectioners’ sugar
1/3 cup Gold Medal all-purpose flour
1/4 cup Toll House cocoa powder
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup Daisy sour cream
1/4 cup milk
1/4 cup brewed coffee
3 tbls oil
1 tbls McCormick vanilla extract
Preheat oven to 350. Grease or spray with baking spray a 9″-inch square baking dish.
Cocoa Crumble Topping – Melt the butter, about 1 minute on high power in your microwave. Add the confectioners’ sugar, flour, cocoa powder, and with a fork, stir lightly to combine until crumbly; set aside.
Cake – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and optional salt.In a large measuring cup or separate small bowl, whisk together the egg, sour cream, milk, coffee, oil, and vanilla. Add the wet mixture to the dry, mixing lightly until just combined; don’t over-mix. Turn batter out into prepared pan. Sprinkle cocoa crumble topping evenly over the top.
Bake for about 30 to 35 minutes, or until center is set and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.
Quick Tip: I love to eat this awesome cake with lots of ice cream. Tasty!