Chocolate coffee cake

Rich chocolate cake, cinnamon crumble, and melty chocolate in every bite

If your ideal Mother’s Day includes coffee and chocolate, this recipe chocolate coffee cake gets it. It has the cozy feel of a classic coffee cake, but with a rich chocolate twist, a buttery cinnamon crumble topping, and melty pieces of chopped Hu Kitchen chocolate baked into the cake.

It feels a little elevated but still simple enough to make for brunch at home, gifting to a mom you love, or honestly… making for yourself and calling it self-care.

Why You’ll Love It

• Rich chocolate flavor
• Buttery cinnamon crumble topping
• Melty chocolate pockets throughout
• Perfect for Mother’s Day brunch
• Pairs perfectly with coffee
• Feels bakery-worthy without being complicated

Cinnamon Crumble

Ingredients

• ⅓ cup (80g) unsalted butter, melted
• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon
• 1 cup (125g) all-purpose flour

Instructions

In a bowl, whisk together melted butter, sugar, and cinnamon.

Add flour and mix until the mixture becomes crumbly. Set aside.

Chocolate Coffee Cake

Ingredients

• 1¼ cups all-purpose flour
• ½ cup dark cocoa powder
• 1½ tsp baking powder
• ¾ tsp fine sea salt
• ¾ cup unsalted butter, room temperature
• ¼ cup avocado oil
• ¾ cup granulated sugar
• 2 eggs, room temperature
• 1 tbsp vanilla extract
• ¼ cup whole milk or milk of choice, room temperature
• ¼ cup strongly brewed coffee, cooled
• 1–2 chopped Hu Kitchen chocolate bars – I love the cashew butter bars here

Instructions

Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, beat together butter, avocado oil, and sugar until light and fluffy.

Add eggs one at a time, mixing well between each addition. Mix in vanilla extract.

Slowly add the dry ingredients while pouring in the milk and cooled coffee. Mix until just combined.

Fold in the chopped Hu Kitchen chocolate.

Pour the batter into your prepared pan.

Evenly sprinkle the crumble topping over the batter.

Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.

Let cool completely, or enjoy slightly warm after about 30 minutes.

Drizzle with melted chocolate or dust with powdered sugar before serving.

Tips

• Don’t overmix the batter
• Use room temperature ingredients for the best texture
• Let the cake cool slightly so the crumb sets
• Serve warm for extra melty chocolate pockets

Final Thoughts

This feels like the kind of recipe that makes Mother’s Day feel extra special without requiring a complicated brunch spread. Just add coffee, slice into squares, and enjoy a slow morning.

If you make this one, tag me on Instagram @whatrobineats so I can see your version.

Chocolate coffee cake

A rich chocolate coffee cake layered with cinnamon crumble and chopped chocolate for the ultimate Mother’s Day brunch dessert.

No ratings yet

Print Recipe Pin Recipe

Servings 16 servings

Ingredients

  

1x2x3x

Cinnamon Crumble

• 1/3 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1 cup all-purpose flour

Chocolate coffee cake

• 1 1/4 cup all-purpose flour
• 1/2 cup dark cocoa powder
• 1 1/2 tsp baking powder
• 3/4 tsp sea salt
• 3/4 cup unsalted butter, room temperature
• 1/4 cup avocado oil
• 3/4 cup granulated sugar
• 2 eggs, room temp
• 1 tbsp vanilla extract
• 1/4 cup whole milk or milk of choice, room temp
• 1/4 cup strongly brewed coffee, cooled
• 1-2 chopped Hu kitchen chocolate bars

Instructions

 

• Preheat oven to 350°F and line an 8x8-inch pan with parchment paper.
• In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
• In a large bowl, beat together butter, avocado oil, and sugar until light and fluffy.
• Add eggs one at a time, mixing well between each addition. Mix in vanilla extract.
• Slowly add the dry ingredients while pouring in the milk and cooled coffee. Mix until just combined.
• Fold in the chopped Hu Kitchen chocolate.
• Pour the batter into your prepared pan. Evenly sprinkle the crumble topping over the batter.
• Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.
• Let cool completely, or enjoy slightly warm after about 30 minutes.

  Drizzle with melted chocolate or dust with powdered sugar before serving.

Tried this recipe?Let us know how it was!