Timeless Classic: Chocolate Espresso Coffee Cake

Timeless Classic: Chocolate Espresso Coffee Cake | 31Daily.com

Chocolate Espresso Coffee Cake: A timeless classic coffee cake filled with a moist and rich dark chocolate flavored with a touch of espresso. A cake you’ll come back to time and again.

Coffee cakes are a simple yet sophisticated treat with timeless appeal. Thought to have originated in Germany, they’ve been popular since 1879.

Easy to make, deliciously imbued with rich flavors, and of course, a perfect accompaniment to a cup of warm coffee.

Or in this case, the coffee or espresso is already in the cake. Still, it pairs well with another cup.

I’ve been baking this cake since the 1980s. I was just a baby back then… And while flavor fads have come and gone, this cake remains timeless, and a classic. A family favorite I love to serve during the holidays.

Do you love chocolate? Click here for MORE 31Daily CHOCOLATE RECIPES →

Timeless Classic: Chocolate Espresso Coffee Cake | 31Daily.com

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Timeless Classic: Chocolate Espresso Coffee Cake

Timeless Classic: Chocolate Espresso Coffee Cake | 31Daily.com

A timeless classic coffee cake filled with a moist and rich dark chocolate flavored with a touch of espresso. A cake you’ll come back to time and again.

  • Author: Stephanie Wilson

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon espresso powder (or instant coffee)
  • 2 eggs
  • freshly grated orange zest, about 1 tablespoon
  • 1 cup banana puree, about 3 large bananas
  • 1 cup chocolate chips

Instructions

Preheat oven to 325-degrees and butter and dust with cocoa powder a 6-cup fluted tube pan or bundt pan.

Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl.

With a stand mixer, cream the butter until light and fluffy. Add brown sugar and espresso powder. Beat in eggs, one at a time, and continue mixing for about 2 minutes. Add orange peel.

Mix in dry ingredients alternately with banana into the butter mixture. Begin and end with the dry ingredients. Fold in the chocolate chips.

Spoon batter into prepared pan.

Bake in a 325-degree oven for about 70 minutes or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 10 minutes. Invert the cake and continue cooling on a wire rack.

Dust cake with powdered sugar.

Timeless Classic: Chocolate Espresso Coffee Cake | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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