Who doesn't want chocolate for breakfast? Well this coffee cake gives you a great reason to enjoy chocolate for breakfast because it's a coffee cake! Topped with a cocoa crumble, this coffee cake is sure to become a family favorite.
When serving, drizzle the top with some chocolate syrup or glaze, if desired, to really put it over the top.
Cocoa Crumble Topping
1/4 cup butter, melted (half of 1 stick)
1/2 cup confectioners' sugar
1/3 cup all-purpose flour
1/4 cup cocoa powder
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup sour cream
1/4 cup milk
1/4 cup brewed coffee
3 tbls oil
1 tbls vanilla extract
Preheat oven to 350. Grease or spray with baking spray a 9"-inch square baking dish.
Cocoa Crumble Topping - Melt the butter, about 1 minute on high power in your microwave. Add the confectioners' sugar, flour, cocoa powder, and with a fork, stir lightly to combine until crumbly; set aside.
Cake - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and optional salt.In a large measuring cup or separate small bowl, whisk together the egg, sour cream, milk, coffee, oil, and vanilla. Add the wet mixture to the dry, mixing lightly until just combined; don't over-mix. Turn batter out into prepared pan. Sprinkle cocoa crumble topping evenly over the top.
Bake for about 30 to 35 minutes, or until center is set and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.
Original recipe adapted from Averie Cooks
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