Chocolate Chip Coffee Cake

Name: Chocolate Chip Coffee Cake
Yield: 1 serving
Ingredients: 2 egg; 1/3 cup brown sugar; Pinch salt; 1 1/2 cups walnuts; 1 1/4 cups mini semisweet chocolate chips; 2 cups cake flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup sugar; 1/2 cup unsalted butter; 3 egg; 3/4 cup sour cream; 3/4 cup powdered sugar; 2 tablespoons sour cream; dark chocolate chips

User Reviews

3.2

56 reviews

Average

Chocolate Chip Coffee Cake

Julie Valencia

Report

Chocolate Chip Coffee Cake features a tender crumb enriched with sour cream and butter, layered with chopped walnuts and mini semisweet chocolate chips for a contrasting crunch and bursts of chocolate. The batter uses cake flour and a combination of baking powder and soda for moderate rise and softness. A powdered sugar and sour cream glaze, optionally drizzled with melted dark chocolate, adds a sweet finish. The walnut and chocolate topping is spread over the batter before baking and then the cake is inverted to showcase these ingredients on top, offering an appealing texture and flavor contrast.

Description

Chocolate Chip Coffee Cake starts with a moist batter made from cake flour, sugar, butter, eggs, and sour cream, creating a tender and rich base. Nuts and chocolate chips are incorporated both inside the batter and as a separate mixture spread on top, which becomes the visible topping after baking. The cake is baked in a greased and floured tube pan, ensuring an even bake and classic shape. Cooling and inverting the cake reveals the walnut and chocolate chip topping, giving a crunchy texture atop a soft crumb.

The flavor combines nutty, sweet, and chocolate elements, balanced with a slight tang from sour cream. The powdered sugar and sour cream glaze adds sweetness and moisture while melted dark chocolate can be drizzled decoratively. This cake suits breakfast, coffee breaks, or dessert, served sliced with coffee or tea.

The recipe advises careful mixing of the flour with baking powder and baking soda, alternating with sour cream additions for smooth batter consistency. The glaze is simple to prepare and applied after the cake has cooled, allowing it to set properly. Chopped walnuts can be toasted beforehand for extra aroma. Store leftovers covered at room temperature.

Share:

I Made This!

4 people made this

Print

21 people printed this

Save this

23 people saved this

Ingredients

2 egg 1/4 cup, large, whites
1/3 cup brown sugar packed, golden
Pinch salt
1 1/2 cups walnuts coarsely chopped
1 1/4 cups mini semisweet chocolate chips divided
2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar 2 tablespoons
1/2 cup unsalted butter 1 stick, room temperature
3 egg large
3/4 cup sour cream

topping

3/4 cup powdered sugar
2 tablespoons sour cream
dark chocolate chips melted, for drizzling over cake

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Set oven to 350F
Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips. Set aside.
Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool.
Mix powdered sugar and sour cream in bowl; drizzle over cake, or melt chocolate chips in a baggie, snip the tip and drizzle.