Chocolate Espresso Cinnamon Loaf (with Chocolate Streusel)
A chocolate lover's dream, this chocolate espresso cinnamon loaf has it all. A moist cake swirled with a cinnamon sugar mixture and topped with a crumbly coffee chocolate streusel. The bold flavors in this recipe come together to form the perfect loaf cake for any occasion. There's no wrong time to have a thick slice of this loaf!
Servings: 8 large slices
Calories: 600kcal
Equipment
- 1 Whisk
Ingredients
For the Chocolate Streusel Topping
- 1 teaspoon instant coffee see note below
- 1 ½ tablespoon dutch-process cocoa powder
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, slightly cold + cut into small pieces
For the Cinnamon Espresso Swirl
- ½ cup brown sugar, packed
- 1 ½ tablespoon ground cinnamon
- 2 tablespoons instant coffee see note below
For the Cake
- ¼ cup instant coffee see note below
- ½ cup warm water
- 2 cups + 2 tablespoons all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- 1 cup + 2 tablespoons brown sugar, packed
- 3 large eggs
- ¾ cup sour cream
- ¼ cup neutral oil see note below
- 1 tablespoon vanilla bean paste, or vanilla extract
Instructions
- Preheat the oven to 350°F and line a 10 inch loaf pan with parchment paper. Set aside.
To Make the Chocolate Streusel Topping
- In a small bowl, add in the instant espresso, cocoa powder, flour, brown sugar, cinnamon and slightly cold butter. Using gloved hands, mix all the ingredients together, making sure to squeeze the butter between your fingers to create pea-sized butter pieces. Place the bowl in the fridge as you continue making the rest of the recipe.
To Make the Cinnamon Espresso Swirl
- In a small bowl, mix together the brown sugar, cinnamon and instant espresso. Set aside.
To Make the Loaf Cake
- Dissolve the instant espresso in the warm water.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate medium bowl, use the electric hand mixer to combine together the melted butter, brown sugar, eggs, sour cream, oil and vanilla. Add the dry mixture into the wet mixture in two separate parts, combining together with the electric handheld mixer until just incorporated, making sure you don't over mix.
- Pour in ⅓ of the batter into the prepared pan. Top with ½ of the cinnamon espresso swirl mixture. Add in half of the cake batter left and add the rest of the espresso swirl mixture. Pour in the remaining cake batter and sprinkle the top with the chocolate streusel topping from the fridge.
- Bake for 50-60 minutes or until a cake tester/skewer comes out clean. Enjoy at room temperature or cold from the fridge.
Notes
- Instant coffee: I recommend using decaf instant coffee in all my recipes that call for coffee to not feel limited when you eat this cake, like right before bed
- Neutral oil: I like using avocado oil as my neutral oil of choice but you can always swap for canola, vegetable or your preferred neutral oil.
- Storing + Freezing
- Store this loaf for up to five days in an airtight container in the fridge.
- This cake does not need to be reheated. In fact, I think it tastes better cold from the fridge the day after it's baked.
- If you'd like to freeze it, wrap it tightly in plastic wrap and store in an airtight freezer-safe bag in the freezer for up to three months. To thaw, keep the plastic wrap on but remove the freezer-safe bag and thaw on a plate in the fridge until soft.
Nutrition
Serving: 1 large slice | Calories: 600kcal | Carbohydrates: 88g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 348mg | Potassium: 571mg | Fiber: 4g | Sugar: 48g | Vitamin A: 595IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 4mg
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