Chocolate Coffee Cake with Coffee Drizzle

If there’s one thing I love as much as writing mysteries, it’s baking. While working on Laying Down the Latte, the 21st book in the Bakeshop Mysteries, I had the chance to immerse myself in the flavors of Costa Rica. Jules, Carlos, and Andy take a coffee-fueled adventure in this book, and my research trip to Costa Rica last year was full of delicious inspiration. There were so many recipes I wanted to include in the book, but I simply ran out of space.

Lucky for you, I’m sharing one of those cut recipes today—a decadent Chocolate Coffee Cake with Coffee Drizzle that’s perfect for any occasion (or just because you love coffee and chocolate as much as I do!).

Why This Cake is a Must-Try

This isn’t your average chocolate cake. The addition of Costa Rican coffee gives it an incredibly rich depth of flavor, while the cinnamon adds a warm, spiced note that pairs beautifully with dark chocolate. The streusel topping provides a delightful crunch, and the coffee drizzle ties everything together with a hint of sweetness.

Whether you’re enjoying a slice with your morning coffee, serving it as an afternoon treat, or indulging after dinner, this cake is sure to become a favorite in your kitchen.

The Perfect Cozy Mystery Treat

This Chocolate Coffee Cake with Coffee Drizzle is a delicious way to bring the flavors of Laying Down the Latte into your own kitchen. Whether you’re a longtime Bakeshop Mysteries fan or just here for the cake (no judgment!), I hope you enjoy this recipe as much as I do.

Do you have a favorite coffee-inspired treat? Let me know in the comments! And if you bake this cake, be sure to share a picture on social media and tag me—I’d love to see your delicious creations.

Happy baking and happy reading!

Chocolate Coffee Cake with Coffee Drizzle

Recipe by Ellie Alexander

0.0 from 0 votes

Prep time

40

minutes

Cooking time

45

minutes

Total time

1

hour 

20

minutes

Ingredients

US Metric

• For the Cake

• 2 cups 2 all-purpose flour

• 1 cup 1 granulated sugar

• ½ cup ½ brown sugar

• ¾ cup ¾ unsweetened cocoa powder

• 1 tsp 1 baking soda

• 1 tsp 1 baking powder

• 1 tsp 1 salt

• 2 2 tsps ground cinnamon

• ¾ cup ¾ strong brewed Costa Rican coffee (or your favorite coffee)

• ¾ cup ¾ buttermilk

• ½ cup ½ vegetable oil

• 2 large 2 eggs

• 1 tsp 1 vanilla extract

• ½ cup ½ chopped dark chocolate or chocolate chips

• For the Streusel Topping

• ½ cup ½ brown sugar

• ¼ cup ¼ all-purpose flour

• ¼ cup ¼ unsweetened cocoa powder

• 1 tsp 1 cinnamon

• ¼ cup ¼ cold unsalted butter, cubed

• ½ cup ½ chopped walnuts or pecans (optional)

• For the Coffee Drizzle

• 1 cup 1 powdered sugar

• 2 tbsps 2 brewed Costa Rican coffee (cooled)

• ½ tsp ½ vanilla extract

Directions

• Preheat
• Preheat the oven to 350°F (175°C). Grease a 9×13-inch cake pan.
• Make the Topping
• In a small bowl, combine brown sugar, flour, cocoa powder, and cinnamon. Cut in the butter using a fork or your fingers until crumbly. Stir in nuts if using. Set aside.
• Prepare the Cake Batter
• Whisk together flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large bowl.
• In another bowl, mix coffee, buttermilk, oil, eggs, and vanilla until smooth.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped dark chocolate.
• Assemble the Cake
• Pour the batter into the prepared pan and cover with the streusel topping.
• Bake
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Make the Coffee Drizzle
• Whisk together powdered sugar, coffee, and vanilla until smooth. Drizzle over the cooled cake.
• Serve and enjoy! Pairs perfectly with a cup of fresh-brewed Costa Rican coffee.

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