Indulge in a trifecta of chocolate with this easy Triple Chocolate Crumb Cake recipe. Perfect for breakfast, brunch, or dessert, its rich chocolate base, chocolate crumb topping, and melty chocolate chips will satisfy your sweet cravings.
If you are a chocolate lover, you will adore the multiple elements of chocolate in this chocolate coffee cake recipe: moist chocolate cake, chocolate crumb topping, and chocolate chips. Classic crumb cake is revamped with all things chocolate for this delicious cake recipe.
Melted butter and a full cup of chocolate milk keep this cake moist and rich. Dark cocoa powder provides the cake and streusel topping with a bold chocolate taste, while chocolate chips in the cake and the topping stay soft and melty, making each bite delectably addicting.
Bursting with heavenly chocolate notes and a tantalizingly crunchy crumb topping, this indulgent treat will make your breakfast, brunch, or dessert unforgettable. This simple yet irresistible cake recipe is a must-try for everyone. Enjoy a slice of cake warmed or at room temperature with a cup of hot coffee or a glass of cold milk.
Indulge yourself today! You will love this pumpkin crumb cake, too; it is loaded with cinnamon streusel and cream cheese filling.
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Chocolate Crumb Cake Recipe
The beauty of crumb cake is that it can be enjoyed at any time of the day. This moist chocolate cake recipe has three chocolate elements, creating a trifecta of chocolate flavor.
- Rich Chocolate Cake - Moist, tender cake boasts an intense chocolate taste thanks to a full cup of chocolate milk and a healthy portion of dark cocoa powder in the cake batter. The cake is richly flavored, making it a chocolate lover's dream.
- Chocolate Streusel - The chocolate streusel topping turns an ordinary chocolate cake into something special. Soft but crunchy crumb topping made with dark cocoa, sugar, flour, and melted butter coats the top of the cake. There is delicious, buttery chocolate streusel in every bite.
- Chocolate Chips - The third and final chocolate element of this ultimate chocolate coffee cake comes in the form of chocolate chips. You will need both regular-sized and miniature chocolate chips for this cake recipe. Semi-sweet chocolate chips blend into the cake batter, while mini chocolate chips marry with the chocolate crumble.
Ingredients
- All-Purpose Flour
- Granulated Sugar - Use this sugar in the cake and the crumb topping.
- Light Brown Sugar (packed) - For the crumb topping.
- Unsweetened Cocoa Powder (sifted) - Use Dutch-process or natural. I used a double dark cocoa powder blend, which kept the cake dark in color and provided a rich chocolate taste.
- Instant Espresso Powder - Or instant coffee granules.
- Baking Powder and Soda
- Salt
- Large Eggs (room temperature)
- Unsalted Butter (melted and cooled) - Butter provides fat and moisture, creating a flavorful, tender cake. While butter promotes the best taste, swap it for canola or vegetable oil if desired.
- Chocolate Milk - Make your own by mixing three tablespoons of both cocoa powder and powdered sugar into one cup of milk until incorporated. For best results, sift the powder and sugar before integrating them with the milk.
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips (or chunks)
- Mini Semi-Sweet Chocolate Chips
See the recipe card for the ingredient quantities.
Instructions
- Grease and line an 8-inch baking pan (square or round) with parchment paper. Preheat the oven to 350 degrees F.
- Make the chocolate streusel (including the mini chocolate chips).
- Whisk the dry ingredients together in a large bowl.
- Whisk the chocolate milk, vanilla extract, and eggs together. Add the wet ingredients to the dry ingredients and mix until just incorporated. Pour in the {cooled} melted butter and mix until combined. Fold in the chocolate chips or chunks.
- Pour the cake batter into the prepared pan. Evenly disperse the chocolate crumb topping over the top of the cake.
- Bake the cake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool on a wire rack before eating it.
Variations
- Chocolate Glaze - For an even more indulgent chocolate experience, finish this chocolate coffee cake with a drizzle of chocolate glaze. To make chocolate glaze, combine a ¼ cup of cocoa powder and three tablespoons of water in a small saucepan over low heat until the mixture thickens. Remove it from the heat and stir in 1 teaspoon of vanilla extract. Gradually stir in 1 cup of powdered sugar until a glaze forms. Use it immediately.
- Sea Salt - Sprinkle the finished cake with a pinch of flaky sea salt for a sweet and salty flavor profile.
- Caramel - Drizzle slices with homemade caramel sauce.
Suggested Equipment
- Mixing Bowls
- Electric Mixer - Stand Mixer or Handheld Mixer
- 8-inch Square or Round Baking Pan
- Rubber Spatula
Storage
Store chocolate coffee cake in an airtight container or well-wrapped in plastic wrap at room temperature for up to 4 days or up to one week in the refrigerator.
Delicious Cake Recipes
- Banana Pound Cake Loaf
- Pumpkin Crumb Cake with Cream Cheese Filling
- Cinnamon Roll Coffee Cake
- Pumpkin Snack Cake with Cream Cheese Frosting
- Cinnamon Bundt Cake
Expert Tips
- Grease and line the cake pan to prevent sticking.
- Spoon and level the dry ingredients for accurate measuring.
- Once the wet ingredients have been added, mix the cake batter only until combined.
- Reserve some of the mini chocolate chips (from the crumb topping) to sprinkle over the cake before baking it.
- Bake the cake in a preheated oven for even baking.
Frequently Asked Questions
Wrap the cooled cake tightly in plastic wrap and aluminum foil (or a freezer bag). Freeze the cake for up to 3 months. Thaw the cake completely before consuming it.
The dry cake results from mismeasuring the dry ingredients, over-mixing the cake batter, or over-baking the cake in the oven.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Triple Chocolate Crumb Cake
Ingredients
Chocolate Crumb Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder sifted
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ¼ cup mini semi-sweet chocolate chips
Chocolate Cake
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon instant espresso or instant coffee granules
- ¼ cup unsweetened cocoa powder Dutch-process or natural, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ cup unsalted butter melted and cooled
- 1 cup chocolate milk
- 1 teaspoon pure vanilla extract
- ½ cup semi-sweet chocolate chips or chunks
Instructions
Chocolate Streusel
- In a small bowl, stir together the light brown sugar, granulated sugar, flour, cocoa powder, and salt. Pour the melted butter over the dry ingredients and mix until the mixture is crumbly. Fold in the mini chocolate chips and set the crumble aside.
Chocolate Cake
- Grease and line an 8-inch baking pan (square or round) with parchment paper. Preheat the oven to 350°F.
- Mix the all-purpose flour, granulated sugar, espresso powder, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Mix the eggs, chocolate milk, and vanilla extract in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until just incorporated. Pour in the {cooled} melted butter and mix until combined. Fold in the chocolate chips or chunks.
- Pour the cake batter into the prepared pan. Evenly disperse the chocolate crumb topping over the top of the cake.
- Bake the cake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool on a wire rack before eating it.
- Serve the cake warm or at room temperature.
Nutrition
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