Chocolate Chai Coffee Cake
Serves 810 mins prep50 mins cook
A rich, warmly spiced version of my favorite crumbly coffee cake with a wonderful chocolate streusel topping.
0 servings
What you need
Instructions
0 Preheat your oven to 350° 1 Grease and line a 9” cake pan with parchment paper Make the cake… 3 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 4 Add a cup of brown sugar and whisk vigorously until fully incorporated 5 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 6 Set aside for now Make the streusel… 8 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 9 Stir in 5 tablespoons of melted butter until no dry ingredients remain and large crumbles have formed Assemble the cake… 11 Transfer the batter into your prepped cake pan and spread the streusel evenly over the batter 12 Sprinkle the chopped chocolate over the streusel 13 Bake in a 350° oven for 48-52 minutes or until a toothpick comes out of the center of the cake clean 14 Allow the cake to cool in the cake pan for at least 15 minutes 15 Store fully cooled in an airtight container at room temperature for up to 4 daysView original recipe