Chocolate Coffeecake
Prep Time: 30 minutes
Total Time: 1 hour, 15 minutes
Servings: 9
This easy recipe has a rich chocolate flavor. Yum!
Ingredients:
For the Topping
3/4 cup Flour
1/3 cup sugar
3 tablespoons baker's cocoa
1/4 teaspoon salt
1/4 teaspoon espresso powder, optional
4 tablespoons butter, melted
For the Cake
1 cup rye flour
1/2 cup Flour
1/2 cup Baker's cocoa
3/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon espresso powder, optional
4 tablespoons butter, at room temperature
1/4 cup olive oil
1 cup sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
3/4 cup sour cream
For the Topping
3/4 cup Flour
1/3 cup sugar
3 tablespoons baker's cocoa
1/4 teaspoon salt
1/4 teaspoon espresso powder, optional
4 tablespoons butter, melted
For the Cake
1 cup rye flour
1/2 cup Flour
1/2 cup Baker's cocoa
3/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon espresso powder, optional
4 tablespoons butter, at room temperature
1/4 cup olive oil
1 cup sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
3/4 cup sour cream
Directions:
Preheat the oven to 350, then spray a 9” square pan with olive oil.
For the Toppping
In a small bowl, whisk the flour.
In a separate bowl, whisk together sugar, cocoa, salt and espresso powder.
Pour the melted butter over the sugar mixture, then stir until smooth.
Add flour to sugar mixture and gently stir to mix, then set the topping aside.
For the Cake
Whisk together flours, cocoa, salt, baking powder, baking soda and espresso powder, then set aside.
In a large bowl using a mixer, beat butter, oil, sugar and vanilla until smooth, for 3 to 5 minutes on medium speed.
Add eggs one at a time, beating after each addition, then scrape the bottom and sides of bowl.
Add 1/3 of the dry ingredients to the batter, beating gently to combine.
Beat in 1/2 the sour cream, then 1/3 of the dry ingredients, then the remaining sour cream.
Stir in remaining ingredients, then beat until combined.
Pour batter into pan and sprinkle with topping then, gently press it into the batter.
Bake for 36 to 42 minutes or until a toothpick inserted into the center comes out clean.
Remove it from the oven and cool on a rack.
Dust the top with powdered sugar before serving the cake (Optional). Enjoy!
Preheat the oven to 350, then spray a 9” square pan with olive oil.
For the Toppping
In a small bowl, whisk the flour.
In a separate bowl, whisk together sugar, cocoa, salt and espresso powder.
Pour the melted butter over the sugar mixture, then stir until smooth.
Add flour to sugar mixture and gently stir to mix, then set the topping aside.
For the Cake
Whisk together flours, cocoa, salt, baking powder, baking soda and espresso powder, then set aside.
In a large bowl using a mixer, beat butter, oil, sugar and vanilla until smooth, for 3 to 5 minutes on medium speed.
Add eggs one at a time, beating after each addition, then scrape the bottom and sides of bowl.
Add 1/3 of the dry ingredients to the batter, beating gently to combine.
Beat in 1/2 the sour cream, then 1/3 of the dry ingredients, then the remaining sour cream.
Stir in remaining ingredients, then beat until combined.
Pour batter into pan and sprinkle with topping then, gently press it into the batter.
Bake for 36 to 42 minutes or until a toothpick inserted into the center comes out clean.
Remove it from the oven and cool on a rack.
Dust the top with powdered sugar before serving the cake (Optional). Enjoy!
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