Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup milk or cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon ground cinnamon
- 2/3 cup powdered sugar
- 2 tablespoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, beat eggs with melted butter, coffee, milk, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the cinnamon glaze by whisking powdered sugar, milk, and cinnamon until smooth.
Drizzle the glaze over the cooled cake.
Frequently Asked Questions
How should I store the Mocha Chocolate Chip Cake to keep it fresh?
Once completely cooled, wrap the Mocha Chocolate Chip Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, refrigeration is best, but allow it to come to room temperature before serving to ensure the cake remains moist and the cinnamon glaze is soft.
Can I substitute the brown sugar in this recipe for white granulated sugar?
While you can substitute the 3/4 cup of packed brown sugar with granulated sugar, it will slightly alter the final texture and flavor. Brown sugar adds moisture and a deeper molasses note, which complements the coffee and cocoa; using white sugar may result in a slightly lighter, less rich crumb.
What is the best way to ensure my Mocha Chocolate Chip Cake doesn't dry out during the 45-minute bake time?
To prevent dryness, ensure you do not overmix the batter after the wet and dry ingredients are combined, as this develops too much gluten. Also, check the cake for doneness right around the 40-minute mark by inserting a toothpick into the center; it should come out with moist crumbs attached, not completely dry.
