Description

A dense yet tender chocolate coffee cake that stays moist for days, perfect for meal prep and make-ahead lunches. It combines rich chocolate and bold coffee flavors for a satisfying breakfast or lunch treat.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup strong brewed coffee
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, then add the vanilla extract. Pour in the brewed coffee and buttermilk, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, folding gently until no dry flour remains. Do not overmix.
Gently fold in the chocolate chips.
Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before wrapping or slicing.

Notes

Ensure butter is soft but not melted. Do not overmix the batter to avoid a tough texture. For best results, let the cake cool completely before storing to prevent sogginess. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the
Calories: 280
Sugar: 28
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 40
Fiber: 2
Protein: 4

Keywords: chocolate coffee cake, make-ahead breakfast, meal prep, quick bread, moist chocolate cake, lunch idea, coffee cake recipe