The perfect recipe for coffee lovers is the coffee cake with dark chocolate chips. A quick and simple recipe, it only takes 10 minutes to make with just an electric whisk and a bowl, in fact, I usually prepare it in the evening to enjoy it for breakfast.
A tasty, soft, and moist cake that melts in your mouth will win you over immediately thanks to its coffee aroma, and when decorated with coffee glaze, it becomes even more delicious.
A perfect recipe for those who are lactose intolerant because I used coconut oil, and surely it’s the perfect coffee cake to prepare for Father’s Day💞 like the zeppole di San Giuseppe.
Let’s discover the coffee cake with chocolate chips recipe together.
See you soon, Susy
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 495.16 (Kcal)
- Carbohydrates 77.52 (g) of which sugars 47.88 (g)
- Proteins 8.85 (g)
- Fat 18.78 (g) of which saturated 12.46 (g)of which unsaturated 2.43 (g)
- Fibers 6.78 (g)
- Sodium 37.65 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Coffee Cake with Chocolate Chips
- 1 1/2 cups all-purpose flour
- 3 eggs (medium size)
- 3/4 cup sugar
- 1/3 cup coconut oil (liquid)
- 1/4 cup coffee (warm)
- 1/4 cup unsweetened cocoa powder
- Half vanilla bean (seeds)
- 1 1/2 tsp baking powder
- 2 tbsp dark chocolate chips
- to taste orange essential oil
- 2 tbsp coffee
- 3/4 cup powdered sugar
Tools
- Electric Whisks
- Bowl
- Bundt Cake Pan
Preparing the Coffee Cake with Chocolate Chips
I start the recipe by putting the dark chocolate chips in the freezer so they won’t sink to the bottom of the cake and by preparing the coffee, letting it cool slightly.
I whisk the eggs with the sugar and a pinch of salt using the electric whisks until they are fluffy. I pour in the liquid coconut oil, the vanilla seeds, a few drops of sweet orange essential oil, and the coffee, continuing to mix at a moderate speed.
Finally, I incorporate the flour, cocoa, and baking powder, all sifted together, continuing to mix at a low speed.The batter is ready, I add the dark chocolate chips, gently fold them in with a spatula, and pour everything into a 8-inch bundt cake pan. I bake at 340°F for 35-40 minutes, adjusting to your oven. The coffee and chocolate chip cake is baked, so I remove it from the oven and let it cool well before removing it from the pan. In the meantime, I prepare the coffee glaze.
I pour 2 tbsp of coffee into a bowl and add the powdered sugar, starting to mix until the mixture becomes thick and creamy.
I place the cake on a wire rack and pour the glaze over the top, decorating with chocolate chips or even better, with coffee beans (optional). Our coffee cake is ready to be served.
