Chocolate Chai Coffee Cake
Serves 8
10 mins prep
50 mins cook
60 mins total
A rich, warmly spiced version of my favorite crumbly coffee cake with a wonderful chocolate streusel topping.
The cake...
The streusel...
Preheat your oven to 350°
Grease and line a 9” cake pan with parchment paper
Make the cake…
Whisk 2/3 cup of a neutral oil, 2 large eggs, 1/2 cup of milk, 1/2 cup of sour cream or Greek yogurt and 2 teaspoons of pure vanilla extract in a large bowl until smooth
Add a cup of brown sugar and whisk vigorously until fully incorporated
Add 2 cups of all purpose flour, 1/4 cup of natural unsweetened cocoa powder, 1 tablespoon of espresso powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of cloves, 1/4 teaspoon of cardamom, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and mix until everything is just combined
Set aside for now
Make the streusel…
In a separate bowl, combine 3/4 cup of all purpose flour, 2 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of espresso powder, 1/2 teaspoon of ground cinnamon, a pinch of salt and 3/4 cup of brown sugar until evenly distributed
Stir in 5 tablespoons of melted butter until no dry ingredients remain and large crumbles have formed
Assemble the cake…
Transfer the batter into your prepped cake pan and spread the streusel evenly over the batter
Sprinkle the chopped chocolate over the streusel
Bake in a 350° oven for 48-52 minutes or until a toothpick comes out of the center of the cake clean
Allow the cake to cool in the cake pan for at least 15 minutes
Store fully cooled in an airtight container at room temperature for up to 4 days
