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Chocolate Hazelnut Coffee Cake

A recipe for Chocolate Hazelnut Coffee Cake! This coffee cake has a crumbly chocolate cinnamon streusel topping and creamy chocolate hazelnut center perfect for pairing with coffee or tea.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 1 Coffee Cake
Course: Breakfast
Cuisine: International

Ingredients

Topping:
  • 3/4 cup (94 grams) all-purpose flour
  • 2/3 cup (130 grams) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons (70 grams) unsalted butter softened at room temperature
  • 2 tablespoons (12 grams) unsweetened cocoa powder
  • 1/2 cup (50 grams) rolled oats
Cake:
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (113 grams) unsalted butter softened at room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup (230 grams) plain whole milk yogurt divided
  • 1 cup (300 grams) chocolate hazelnut spread

Instructions

To make the topping:
    Cup of Yum
  1. In a medium bowl, combine the flour, sugar, cinnamon, and salt.
  2. Cut in the butter using your fingers or a dough blender to create a crumbly, coarse texture.
  3. Mix in the cocoa powder and oats, then refrigerate until needed.
To make the Chocolate Hazelnut Coffee Cake:
  1. Place rack in center of oven and preheat to 350˚F (180˚C). Line an 8x8 inch (20x20 centimeter) or 9x9 inch (23x23 centimeter) baking dish with parchment paper or grease and dust well with flour.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then the vanilla bean paste or vanilla extract.
  5. Mix in 1/3rd of the flour mixture, just until incorporated.
  6. Mix in 1/2 cup of the yogurt.
  7. Add another 1/3rd of the flour, remaining 1/2 cup of yogurt, then remaining flour mixture just until combined with no streaks of flour remaining.
  8. Transfer half of the batter into the prepared baking dish.
  9. Evenly top with the chocolate hazelnut spread. If needed, microwave the chocolate hazelnut spread for about 20 seconds makes it easier to spread.
  10. Top with dollops of the remaining batter and use a knife or toothpick to lightly swirl.
  11. Cover thoroughly with the prepared, cold topping.
  12. Place the dish on a baking sheet and transfer to the preheated oven. Bake until puffed and a knife inserted in center comes out clean, 1 hour to 1 hour 15 minutes depending on the size of your pan.
  13. Allow to cool for 10 minutes before slicing and serving.