Delicious Chocolate Nut Coffee Cake Recipe
Do you love coffee cakes? Do you also have a sweet tooth for chocolate and nuts? If so, this Chocolate Nut Coffee Cake recipe is perfect for you!
Indulge in the delectable mix of rich chocolate and crunchy walnuts combined with the famous sour cream coffee cake. It’s simply irresistible! This recipe is great for breakfast, snack time, or even as a dessert after meals.
As a barista and coffee enthusiast, I can confidently tell you that this cake pairs perfectly with a hot cup of coffee. The sweet aroma of the coffee mixed with the chocolate notes of the cake will make your taste buds dance with joy.
Don’t be intimidated by its name because this recipe is easy to follow, and you’ll enjoy making it from scratch. So get your apron on and let’s start making this mouthwatering Chocolate Nut Coffee Cake.
Why You’ll Love This Recipe
There are many reasons to love this chocolate nut coffee cake recipe. For starters, it features a perfect blend of rich chocolate, earthy walnuts, and aromatic coffee flavors that come together to make a truly irresistible classic coffee cake.
But that’s not all. This recipe also boasts an incredibly moist crumb that melts in your mouth with every bite. The secret to its incredible texture lies in the addition of sour cream, which contributes a subtle tanginess and a luscious, creamy finish.
And let’s not forget about the delectable streusel topping made with brown sugar and cinnamon-swirled chocolate chips- it takes this cake to the next level of luxuriousness! It adds just the right amount of sweetness and crunch, making it extra satisfying.
Moreover, this versatile recipe can be customized to suit any desired variations or substitutions. You can swap out the walnuts for almonds or pecans, or mix in some chocolate chunks for even more decadence. Even if you’re vegan, you could still enjoy this cake by making some simple ingredient swaps, such as replacing eggs with mashed bananas or tofu.
So why wouldn’t you want to try your hand at making this drool-inducing chocolate nut coffee cake? Trust me; once you’ve had a slice (or two), you won’t regret taking that leap of faith and indulging in this flavor-packed treat.
Ingredient List
Here is everything you need to make this decadent and moist chocolate walnut coffee cake:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 cup sour cream
- 4 tsp instant coffee granules mixed with ¼ cup hot water
Chocolate Streusel:
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup coarsely chopped walnuts
- 1/2 cup chocolate chips
Flour Mixture:
- 1/4 cup unsweetened cocoa powder
- 3/4 cups all-purpose flour
Don’t worry if you don’t have all these ingredients; check out the next section for substitutions and variations you can try.
The Recipe How-To
Now, let’s move on to the exciting part of the recipe: the actual baking! Here is a step-by-step process on how to make this delectable Chocolate Nut Coffee Cake.
Preparation
- Preheat your oven to 350 degrees.
- Grease a 9-inch round cake pan with cooking spray and set aside.
Making the Streusel
- In a small bowl, mix together 1/2 cup of brown sugar, 1/2 cup of chopped walnuts, 1/4 cup of miniature chocolate chips, and one teaspoon of ground cinnamon until fully combined.
- Set aside 1/3 cup of this mixture to sprinkle on top of the cake later.
Making the Cake Batter
- In a large bowl, cream 1/2 cup (or one stick) of unsalted butter and 1 cup of granulated sugar together until fluffy.
- Add in two eggs, one at a time, and beat well after each addition.
- Mix in one tablespoon of instant coffee granules to give it that coffee flavor we all love!
- In a separate bowl, whisk together two cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients into the wet ingredients mixture while continuously mixing.
- Add in one cup of sour cream and mix until just blended.
Building the Layers
- Spoon half of the batter into your greased cake pan.
- Sprinkle half of the streusel mixture and repeat by adding layers starting with the remaining cake batter and then topping it off with leftover streusel mixture.
Baking Time!
Bake your Chocolate Nut Coffee Cake for approximately 45-50 minutes or until a toothpick inserted comes out clean.
Now that you have successfully baked this moist cake, let it cool for about 10 minutes before removing it from the pan. Sprinkle the remaining streusel on top of the cake and serve with a hot cup of coffee. Enjoy every bite of this delicious cake!
Substitutions and Variations
Coffee cake is a classic dessert that is versatile and easily customizable. Here are some substitutions and variations you can try to make this recipe your own:
– Walnuts: If you’re not a fan of walnuts, try using almonds or pecans instead. You can even use a combination of nuts.
– Chocolate Chips: Instead of using chocolate chips in the batter, you can also chop up a chocolate bar or use milk, dark or white chocolate baking chips.
– Sour Cream: If you don’t have sour cream on hand or can’t eat dairy, you can substitute it with plain yogurt or dairy-free yogurt.
– Vegan: To make this cake vegan, substitute the eggs with flax egg (1 tbsp ground flax + 3 tbsp water) and use vegan butter/margarine.
– Banana Chocolate Cake: Add mashed bananas (1-2 ripe bananas) to the batter and replace walnuts with coconut flakes for a delicious banana chocolate coffee cake.
– Chocolate Coconut Coffee Cake: Substitute walnuts with unsweetened shredded coconut and add 1/2 cup more flour to the batter to absorb the moisture from coconut flakes.
– Chocolate Streusel Cake: To make this coffee cake extra special, add a layer of chocolate streusel between two layers of cake batter. Simply mix together brown sugar, cinnamon, and chopped walnuts or pecans.
– Sponge Cake Shaped Bundt Cake Loaf Cake Birthday Cake Pound Cake: This recipe can also be baked in a Bundt pan or used as a base for layered birthday cakes or cream-filled sponge cakes.
Remember to adjust your baking time according to the type of pan used. With these variations and substitutions, there are endless possibilities for this delicious coffee cake recipe!
Serving and Pairing
This Chocolate Nut Coffee Cake Recipe is perfect for serving as a decadent treat with your favorite cup of coffee, tea, or hot cocoa. The rich chocolate and nutty flavors make it a perfect pairing with your favorite warm beverage.
For an extra indulgent twist, try serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy sweetness pairs perfectly with the rich and dense flavors of the cake.
If you’re looking for a more casual dessert option, try slicing this cake into bars and serving as a sweet snack at your next gathering or potluck. The chocolate chips and walnuts add a satisfying crunch to each bite.
For those who enjoy the contrast between sweet and savory, pair this cake with a salty side dish like bacon or sausage. The flavors play off each other perfectly and will make for an unforgettable breakfast or brunch.
With its chocolatey goodness, this cake also pairs well with fresh fruit like raspberries or strawberries – the tartness of the fruit offsets the richness of the chocolate, making for a well-balanced dessert.
No matter how you choose to serve it, this Chocolate Nut Coffee Cake Recipe is sure to please all those who indulge in its deliciousness.
Make-Ahead, Storing and Reheating
One of the best things about this chocolate nut coffee cake is that it can be made in advance and stored for a few days. The moist coffee cake stays fresh and delicious for up to three days when stored properly.
To make ahead, simply bake the cake as directed, allow it to cool completely, and wrap it tightly in plastic wrap or aluminum foil. Keep the wrapped cake at room temperature or store in the refrigerator if you prefer a colder cake.
When you’re ready to serve, remove the wrapping and slice the cake into individual servings. It’s perfect for enjoying with a hot cup of coffee or tea in the morning or afternoon.
If you have leftovers, it’s best to store them in an airtight container in the refrigerator. You can also freeze individual slices to enjoy later. To reheat, simply place the slices on a plate and microwave for 20-30 seconds or until heated through. You can also warm them up in the oven by preheating it to 350 degrees and reheating for 10-15 minutes.
Overall, this chocolate nut coffee cake is perfect for those who like to make their desserts ahead of time or want to enjoy a slice of something sweet throughout the week without having to bake multiple times. It’s also easy to store and reheat, making it a hassle-free treat for anyone with a busy schedule.
Tips for Perfect Results
Baking can be tricky, even when you have a great recipe like this one for Chocolate Nut Coffee Cake. After making a few batches of this cake myself, I have come up with some tips and tricks for ensuring that your cake turns out perfectly every time.
First and foremost, it’s essential to properly measure all of your ingredients. I recommend using a kitchen scale to weigh out the dry ingredients, as this will ensure accuracy and consistency. When measuring liquids, use liquid measuring cups with clear markings at eye level.
Next, make sure your butter is at room temperature before you start mixing it with the sugar. Room temperature butter creams more easily and will create a lighter texture in your final cake.
When adding the dry ingredients to the wet mixture, do so slowly and mix until just incorporated. Overmixing can lead to a dense and tough cake.
To create a moist coffee cake with a rich chocolate flavor, I suggest using Duncan Hines chocolate cake mix and instant coffee granules in the batter. Adding sour cream or buttermilk can also help keep the cake moist.
For the streusel topping, mix together brown sugar, cinnamon, and chopped walnuts before layering it on top of the chocolate batter. Make sure to evenly distribute the streusel for maximum flavor in every bite.
Lastly, resist the urge to open the oven door while your cake is baking! The sudden change in temperature can cause the cake to sink or become lopsided. Once it’s done baking, let it cool completely before slicing into it.
By following these tips, you are sure to bake a perfect Chocolate Nut Coffee Cake every time!
Bottom Line
In conclusion, this Chocolate Nut Coffee Cake recipe is a must-try for any coffee and chocolate lover. It combines the rich flavor of coffee with the decadent taste of chocolate and crunchy walnuts. The addition of sour cream makes it moist and tender, while the streusel topping adds the perfect amount of sweetness and texture.
Whether you enjoy it as a breakfast treat, dessert, or afternoon snack, this cake is sure to impress. Don’t be afraid to try out different variations and substitutions, such as chocolate chips or almond extract.
Lastly, I highly recommend making this cake ahead of time and storing it properly so that you can enjoy it throughout the week. It’s perfect for sharing with family and friends or even bringing to work as a treat for your coworkers.
Overall, this Chocolate Nut Coffee Cake recipe is easy to follow, delicious to taste, and versatile in its presentation. So go ahead and give it a try – your taste buds will thank you!
Chocolate Nut Coffee Cake Recipe
Ingredients
- 1/2 cup firmly packed brown sugar
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup walnuts, finely chopped
- 1 tablespoon ground cinnamon
- 1 cup butter or 1 cup margarine, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sour cream
Instructions
- Preheat oven to 350F degrees. In a medium bowl, combine brown sugar, chocolate chips, walnuts, and cinnamon; set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Now add coffee and vanilla; beat until well blended. In a medium bowl, combine flour baking powder, baking soda and salt.
- Alternately stir dry ingredients and sour cream into creamed mixture, stirring just until well blended. Spoon one-third of batter into bottom of a greased and floured 10-inch tube pan with a removable bottom. Spoon in one-third of chocolate chip mixture over batter. Repeat layers, ending with chocolate chip mixture.
- Bake 1 hour or until a toothpick insertd in center of cake comes out clean. Cool cake in pan on a wire rack 10 minutes. Run a knife around edge of pan; remove sides of pan.
- Allow cake to cool completly.Run your knife around bottom of cake and remove bottom of pan. Store in an airtight container.
- Enjoy everyone.