Sourdough Chocolate Espresso Crumb Cake

Sourdough Chocolate Crumb Cake |

Sourdough Surprises challenged us this month to use our starters to make coffee cake.  Cake for breakfast?  Sign me up!  My favorite coffee cake is the kind with crumbly streusel on top (truth be told, I could eat streusel by itself), so I made a Chocolate Espresso Crumb Cake.  I put espresso powder in the cake and espresso powder and chocolate in the streusel topping.  I also put some streusel in the middle of the cake because who doesn’t want more?

I think chocolate goes especially well with sourdough and I was surprised how much flavor I got out of the sourdough despite this being a quick bread that is also leavened with baking powder and baking soda.  I did think the texture was a bit denser than a traditional coffee cake, but it was nice and moist and tender.  We loved it and it was with great pain that I sent off all but two pieces to work with my husband.  I hope they were all productive that morning from the extra caffeine!

What is your favorite piece?  I like the tender middle! 🙂

Sourdough Chocolate Espresso Crumb Cake |

Sourdough Chocolate Espresso Crumb Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Fluffy coffee cake flavored with espresso and sourdough and topped and filled with a chocolate espresso streusel.
  • For the Streusel/Crumb:
  • ½ C (60g/2oz) all purpose unbleached flour
  • ¼ C (53g/1.8oz) light brown sugar
  • 2 T (11g/.4oz) unsweetened cocoa powder
  • 2 tsp espresso powder
  • ½ tsp cinnamon
  • pinch of salt
  • ¼ C (57g/2oz) unsalted butter, chilled and cut into pieces
  • ½ C (80g/2.8oz) mini chocolate chips
  • For the Cake:
  • ¼ C (57g/2oz) unsalted butter, softened
  • ¼ C (53g/1.8oz) light brown sugar
  • ¼ C (49.5g/1.7)) granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup (118g/40z) 100% hydration active sourdough starter
  • 1¾ C (210g/73oz) unbleached all purpose flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • ½ C (113g/4oz) sour cream
  1. Preheat the oven to 350F/176C.
  2. To make the streusel/crumb topping, mix together the flour, sugar, cocoa powder, espresso powder, cinnamon and salt in small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture makes crumbs the size of peas. Stir in the mini chocolate chips. Keep in the refrigerator until needed.
  3. For the cake, beat the butter and sugars together in a mixer until fluffy. Beat in the eggs one at a time and then mix in the starter.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  5. With the mixer on low speed, add the flour to the butter mixture alternately with the sour cream, beating well after each addition and ending with the sour cream.
  6. Grease an 8 inch square pan or spray it with baking spray.
  7. Spread ½ of the batter as evenly as possible in the bottom of the pan (It will be thin. Don't worry, it rises a lot!).
  8. Sprinkle half of the crumb mixture evenly on top of the batter.
  9. Drop the remaining batter evenly over the top of the crumb layer and then gently spread it with a knife or the back of a spoon to even it out and cover all the crumbs.
  10. Sprinkle the top of the batter with the remaining crumbs.
  11. Bake for 35-40 minutes, until a toothpick comes out clean. If it starts to get too dark around the edges, cover it loosely with a piece of foil.
  12. Allow the cake to cool on a rack before slicing.

Be sure to head over to Sourdough Surprises to check out all the other sourdough coffee cakes that were made this month!

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Sourdough Chocolate Espresso Crumb Cake — 2 Comments

  1. I love coffee flavoured desserts so much! I would devour this. I’m also laughing at the missing middle. I don’t have a favourite piece. Give it all to me.

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