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.
I’ve been baking this cake since the 1980s. 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.
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (dutch process is really good)!
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)
1 tablespoon freshly grated orange zest
1 cup banana puree (about 3 large bananas)
1 cup chocolate chips
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.