Chocolate Chip Coffee Cake – An incredibly moist, streusel coffee cake is loaded with semisweet chocolate chips and a hint of cinnamon to make for the best treat to enjoy with your morning or afternoon coffee.
Yay! Dessert for breakfast!
I wake up with a sweet tooth almost everyday, so, naturally, coffee cakes were always a treat I could get on board with. It all started with this incredible classic crumb cake that stole my heart as a teen. Now, my tastes have matured and my sights are set on a slightly more adult version – chocolate chip coffee cake.
The story of this coffee cake begins back in college. I had a friend working at Einstein’s Bagel Bros. and he highly recommended the chocolate chip coffee cake that they sold. Being that my friend was not a huge chocolate person, this recommendation had extra weight to it.
And sure enough, the coffee cake blew me away! It was so super moist and the chocolate chips we perfectly melted from a quick time in the microwave. It was messy to eat but worth every bit of chocolate on my hands and face. I was in love.
So naturally, I had to try to recreate this cake at home so a) I could keep enjoying this for years and years and b) so you could too!
To make this coffee cake, it’s very similar to the blueberry coffee cake I shared with you guys last August. You make a cake batter, add chocolate chips and then top with a streusel topping. Then, you simply bake and wait a few minutes for it to cool before enjoying. You can’t get much simpler than that!
This cake is really so incredibly simple to put together and will be ready in under an hour. Butwhat’s even better, you can make this cake whenever you have a cravings because you probably have all the ingredients in your pantry!
In case you still need some more support when making this cake, check out my tips below:
- When making the streusel, you HAVE to use cold butter. When the butter is cold, it keeps it’s shape better during the baking process so you have those pretty crumbs on top. This also means you need to keep the streusel in the fridge while you make the cake batter so it stays cold.
- Make sure to line the pan with parchment paper – it’s so much easier to cut the cake when you can lift it out of the pan by the lining and cut outside of the pan.
- If you have a dark pan (like I do in the pictures above), make sure to bake at 325 degrees instead of 350 degrees. The dark pans cook much faster so you’ll end up having crunchy edges before the center of the cake is done.
- I think this cake is best served when it’s still warm so no need to cool completely before digging in! Hooray!
There you have it – yet another way to enjoy a sweet treat at breakfast time. What other treats do you love to have for breakfast? I’m always looking for new ideas!! Let me know in the comments below 🙂
Pin for later:
More breakfast treats you’ll love: