A make-ahead Chocolate Coffee Cake to prepare the night before, and bake in the morning. Awaken to the aroma of chocolate cake for breakfast!

square piece of chocolate coffee cake

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This Chocolate Coffee Cake combines a chocolate buttermilk batter with sliced almonds and chocolate chips, into an irresistible buttery cinnamon chocolate morning cake.

Chocolate Coffee Cake

Of course, the thing that makes a coffee cake a coffee cake is the topping, and the almonds and chocolate together make it nice and crunchy on top. Just drizzle the butter on top right before baking. Each bite has the perfect combination of cinnamon and chocolate for a great breakfast cake!

chocolate almond coffee cake

Why I love this coffee cake

This chocolate coffee cake is the easiest coffee cake recipe you can make. It’s moist, rich and  loaded with chocolate flavor. It needs no frosting and is perfect for hosting breakfast or brunch guests.

My recipe today is easy, you can make it the night before, and then pop it in the oven in the morning.

This cake reminds me of the holidays, and cozy mornings. It’s a joyous time to invite friends and family into our home. Any act of love can really make you happy, which can increase or spark that joy in your life.

ingredients for Chocolate Coffee Cake

What you’ll need

  • Flour
  • Sugar
  • Buttermilk
  • Butter
  • Brown sugar
  • Eggs
  • Cocoa
  • Cinnamon
  • Baking soda + baking powder
  • Salt

coffee cake

Topping:

  • Brown sugar
  • Sliced almonds
  • Chocolate chips

how to make Chocolate Coffee Cake

How to make chocolate coffee cake

  1. Grease and flour a 9×13 baking pan.
  2. In a large bowl, mix together the flour, sugar, buttermilk, butter, brown sugar, and eggs. Mix by hand; add the cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Spread into the greased 9×13 pan.
  4. In a separate bowl, mix the dry topping ingredients (brown sugar, almonds, chocolate chips) and sprinkle over the batter.
  5. Refrigerate overnight (or follow the steps of adding butter and baking, if you plan to serve right away).
  6. In the morning, preheat oven to 350 degrees. Drizzle the cake with melted butter.
  7. Place the pan in the oven and bake for 35 minutes until the top is rich golden brown.
  8. Cool for 15 minutes. Cut into squares and serve!

Chocolate Coffee Cake with almonds

Tips and substitutions

Make it your own. You can add chopped walnuts or pecans to the topping in place of almonds.

Add a pinch of cardamom. Yum!

Optional to leave out the cinnamon if you like a more buttermilk and chocolate flavor.

Nuts are optional, too, but gives the nice crunch on top!

9x13 pan coffee cake

How to store the Chocolate Coffee Cake

Refrigerator: Store in the refrigerator for 4-5 days. Let the cake cool and then wrap it in plastic wrap or place it in an airtight container. 

Counter: Let cake cool to room temp, then wrap in plastic wrap or place in an airtight container.

Cake stand with lid: You can also store in a cake stand with a lid on top,  on the counter for 2-3 days.

Freezer: Freeze this coffee cake in pieces by wrapping each piece in plastic wrap and freezing for up to 3 months. Let defrost on countertop for about an hour to come to room temperature before enjoying.

taking a bite of Chocolate Coffee Cake

While I have many favorite cake recipes, I can say, this is a coffee cake I love making for company and special occasions. It gets lots of compliments and requests for the recipe, and it’s so dang easy. 

ENJOY!

serving of Chocolate Coffee Cake

More chocolate cakes to try:

Sour Cream Chocolate Banana Cake

Best Chocolate Cake Recipe

Toffee Chocolate Bundt Cake

Chocolate Mayonnaise Cake

Chocolate morning cake

square piece of chocolate coffee cake
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Chocolate Coffee Cake

A make-ahead Chocolate Coffee Cake to prepare the night before, and bake in the morning. Awaken to the aroma of chocolate cake for breakfast!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 2 cups flour
  • 1 cup sugar
  • 1 cup buttermilk
  • cup butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • 2 Tbsp. cocoa
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup brown sugar
  • ¼ cup sliced almonds
  • ¼ cup chocolate chips
  • ½ tsp. nutmeg
  • ¼ cup butter, melted

Instructions
 

  • Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan.
  • In a large bowl, mix together the flour, sugar, buttermilk, butter, brown sugar, and eggs. Mix by hand; add the cocoa, cinnamon, baking soda, baking powder, and salt.
  • Mix well and spread into the greased 9×13 pan.
  • In a separate bowl, mix the dry topping ingredients (brown sugar, almonds, chocolate chips) and sprinkle over the batter.
  • Refrigerate overnight (or follow the steps of adding butter and baking, if you plan to serve right away).
  • In the morning, preheat oven to 350 degrees. Drizzle the cake with melted butter.
  • Place the pan in the oven and bake for 35 minutes until the top is rich golden brown. Cool for 15 minutes. Cut into squares and serve!

Notes

Reposted from December 2014
Cuisine: American
Course: Breakfast
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a piece of chocolate cake