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–+ servings
Double Chocolate Chunk Yogurt Coffee Cake

Indulgent Double Chocolate Chunk Yogurt Coffee Cake Recipe

This Double Chocolate Chunk Yogurt Coffee Cake combines rich espresso and chocolate, making every bite a heavenly experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup whole wheat flour can be substituted with all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp instant espresso/coffee powder optional for less coffee taste
  • 1 cup sour cream or Greek yogurt adds moisture
  • 1/2 cup maple syrup honey can be a substitute
  • 1/3 cup melted coconut oil or olive oil vegetable oil can be used
  • 2 large eggs
  • 1 tsp vanilla extract can be substituted with almond extract
  • 1 cup chopped dark chocolate chocolate chips can be used
  • 1/2 cup brown sugar can substitute with coconut sugar
For the Streusel
  • 1 cup flour
  • 1/4 cup melted butter coconut oil can be a substitute
For the Icing
  • 1 cup powdered sugar
  • 1 tsp vanilla extract for icing
  • 2 tbsp water or brewed espresso/coffee to adjust icing consistency

Equipment

  • 9x9 inch cake pan
  • Mixing Bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9x9 inch cake pan by lining the bottom with parchment paper and lightly greasing the sides.
  2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, salt, and instant espresso powder. Set aside.
  3. In another bowl, whisk together the sour cream (or Greek yogurt), eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Gently fold in the chopped dark chocolate pieces into the batter.
  5. In a separate bowl, mix together the brown sugar, flour, melted butter, and a dash of cinnamon for the streusel topping.
  6. Pour half of the batter into the prepared cake pan, sprinkle half of the streusel topping over it, then add the remaining batter on top and sprinkle the rest of the streusel.
  7. Bake for 45-55 minutes, or until the center is set and a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 30 minutes.
  9. Whisk together the powdered sugar, water (or brewed espresso), and vanilla extract until smooth.
  10. Drizzle the icing over the top of the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, allow the cake to cool before applying the icing to prevent it from melting.

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