As you may have guessed if you’ve been reading my blog for a while, I am a huge fan of chocolate for breakfast. I love to order chocolate chip pancakes or any kind of pastry with chocolatey goodness. I originally set out to make a fruity coffee cake, but I just wasn’t feeling it and had to have some chocolate!! This cake is super moist and the top gives it a nice crunch and the chocolate chips are ooey gooey. I think I will be making this for Christmas morning! It’s seriously that good!! This also would work great as a dessert too! Do you like chocolate for breakfast?
Chocolate Chip Coffee Cake
Source: Food.com
Ingredients:
1/2 cup unsalted butter, softened*
1 cup sugar
3 eggs
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1 cup sour cream
1 tsp. vanilla
1 cup semi-sweet chocolate chips
For the Filling/Topping:
1/2 cup semi-sweet chocolate chips
1/2 cup light brown sugar
1 tsp. cinnamon
Directions:
Preheat oven to 375 degrees. Grease a 10 inch tube pan (or a 9×9 or 8×8 inch baking pan), set aside.
In the bowl of a stand mixer, add butter & sugar and beat together on medium high speed until light & fluffy. Add eggs, one at a time, beating well between each addition.
In a small bowl, whisk together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture, alternating with the sour cream (start with 1/3 of the flour, then 1/2 of the sour cream, then 1/3 of the flour, rest of sour cream, and rest of flour). Add in vanilla and beat until incorporated.
Remove the bowl from the stand and stir in 1 cup of the chocolate chips.
For the Topping:
In a small bowl, stir together the 1/2 cup chocolate chips, brown sugar & cinnamon.
To Assemble:
Pour half the cake batter into your prepared pan and spread evenly. Sprinkle with 1/2 of the topping. Spread rest of cake batter evenly over top and sprinkle with remaining topping. Bake for approximately 35 to 45 minutes, until a toothpick inserted comes out clean. (Mine took a little longer to bake and was still a little soft in the center but set up nicely once cooled).
Cool completely and cut into servings. Sprinkle with confectioner’s sugar if desired. Store in an airtight container.
Notes:
*Original recipe calls for 1 cup butter but I accidentally just used 1/2 cup and it turned out fabulously.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
chocolate should be eaten at every meal.
fact.
completely agree!
I love chocolate for breakfast. I like to put a few chocolate chips in my pancakes, and that way it’s a little light on the chocolate, but still so good. If my conscience and health didn’t get in the way, I would be eating chocolate aalll day.
This looks good! I’ll have to try it.
I’m the same way Ruth! I could eat chocolate all day if my health & conscience didn’t get in the way! 😉
Now this is a coffee cake that i would like to eat.
Thanks so much Meagan!
Hey there! I’m thinking of making this for one of my sisters soon, so I was reading over the recipe. I’m wondering what a tube pan is..? Do you mean like a bread loaf pan, or a bundt cake pan, or what? Just wonderin’!
Hi Ruth! A tube pan is kind of like a bundt pan but it’s completely flat on the bottom. It’s also referred to as an angel food cake pan. I actually just got one for Christmas and I’m so excited to try it out! I actually made this in a 8×8 baking dish, but I would recommend using a 9×9 as it was a little overfilled. Hope that helps and hope you enjoy it!
Yes, that helps! I know what you’re talking about. Thank you, and I’m sure I’ll love it! (:
My pleasure!:)