Chocolate Chip Coffee Cake
My Grandmother's birthday is this weekend. She's no longer with us, but she's the person who's responsible for introducing me to cooking and baking! I was fortunate enough to spend 27 years of my life with her, and for that, I'm grateful. In honor of her birthday, I'm making her Chocolate Chip Coffee Cake for dessert to share with my family. She always had this at her house (and I think one in the freezer, just in case ;-)). This cake is a great dessert, but also can be enjoyed for a sweet breakfast with a cup of joe, hence the name! What makes this recipe "just right" are the additions of espresso powder (enhances the chocolate flavor), the greek yogurt (provides the light texture), and the finishing flaky sea salt (balances out the sweetness). These are my updates to the recipe- hopefully she's OK with that ;-).
Equipment
- stand or hand mixer
- 9x13 pyrex pan
- medium bowl
- small bowl
- whisk
- spatula
Ingredients
- 1/4 lb organic unsalted butter room temperature
- 2 cups organic unbleached all purpose flour scooped and leveled
- 1/2 tsp baking powder aluminum free
- 1 tsp baking soda
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tsp espresso powder
- 1 cup organic raw cane sugar
- 2 organic large eggs room temperature
- 1 cup organic whole milk greek yogurt or sour cream room temperature
- 1 tsp vanilla extract
Topping
- 1/2 cup organic raw cane sugar scant
- 1 tsp ground cinnamon
- 12 oz bag of semi sweet chocolate chips
- flaky sea salt for finishing
Instructions
- Preheat oven to 350 degrees F. Grease the 9x13 pan with the butter wrappers.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and espresso powder.
- In a small bowl, mix the (scant) 1/2 cup sugar and 1 tsp cinnamon. Set aside.
- In the bowl of a stand mixer, on medium speed mix the butter and sugar for 5 minutes. Scrape down and continue mixing for 30 seconds. Add the eggs, one at a time and mix for 30 seconds after each addition. Add the vanilla extract and greek yogurt (or sour cream).
- Turn the mixer off and add 1/3 of the flour mixture. Mix on low until just incorporated, continue 2 more times until the flour is just incorporated. Do not over mix.
- Spread 1/2 the batter into the 9x13 greased pan. Sprinkle 1/2 of the sugar / cinnamon mixture over the batter and 1/2 the chips.
- Dollop the rest of the batter over the cake. Spread it with a spatula. Add the rest of the sugar / cinnamon mixture and chocolate chips.
- Bake for 40-45 minutes or until a toothpick comes out clean. Sprinkle with flaky sea salt. Let it cool and serve.
Notes
** Amazon Affiliate - I may receive compensation.