Chocolate Café au Lait Coffee Cake
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
16 servings


Crumb Topping

1 tsp (5 ml) instant coffee granules
1/2 cup (125 ml) brown sugar
2/3 cup (150 ml) all-purpose flour
1 1/2 tsp (7 ml) ground cinnamon
1/2 cup (125 ml) cold butter, diced
3/4 cup (175 ml) semi-sweet chocolate chips
1 cup (250 ml) chopped pecans


1/2 cup (125 ml) butter, softened
1/2 cup (125 ml) sugar
2 eggs
1 cup (250 ml) sour cream
2 tbsp (30 ml) instant coffee granules
2 tbsp (30 ml) warm water
2 3/4 cup (680 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (250 ml) chocolate milk


  1. Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) springform pan.
  2. For the crumb topping, in a medium bowl, stir together instant coffee, brown sugar, flour and ground cinnamon. Cut in butter until crumbly and stir in chocolate chips and pecans.
  3. In a small bowl, dissolve instant coffee in warm water.
  4. In a large bowl beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well until smooth. Beat in sour cream. Beat in coffee mixture.
  5. In a small bowl, stir together remaining dry ingredients. Gradually stir into the creamed mixture. On low speed, begin with 1/3 of the dry mixture then half of the chocolate milk. Alternate, beating well after each addition and ending with the flour mixture.
  6. Spread half of the batter into the prepared pan and sprinkle with one third of the crumb topping mixture. Cover with remaining batter. Sprinkle with remaining crumb topping.
  7. Bake for 60-65 minutes or until a toothpick inserted into the centre comes out clean. If the top begins to brown too quickly, tent with foil and continue baking until done.