Lush, fluffy, and dripping with chocolate, this delightful coffee cake is bound to become a favorite in your home! Imagine waking up in the morning to the rich aroma of coffee cake baking in the oven. This Super Moist Coffee Cake is perfect for sharing during cozy gatherings or simply enjoying with your morning coffee. It’s a sweet indulgence that brings comfort and joy to any occasion.

Ingredients You’ll Need

To make this decadent treat, gather these ingredients:

120 g icing sugar, sifted (about 1 cup)
2 packets vanilla sugar (about 2 teaspoons)
320 g flour (approximately 2 ½ cups)
250 g margarine, softened (about 1 cup)
2 packets vanilla pudding powder (about 6 tablespoons)
1 packet dark chocolate pudding powder (about 3 tablespoons)
2 tsp water
200 g dark chocolate (about 7 oz)
25 g coconut oil (about 2 tablespoons)

Step-by-Step Coffee Cake Recipe

Creating this mouthwatering cake is a breeze with these straightforward steps:

Prepare the Vanilla Dough: In a large bowl, mix together 150 g of flour, 60 g of icing sugar, 1 packet of vanilla sugar, and 1 ½ packets of vanilla pudding powder. Next, add 125 g of softened margarine and 1 teaspoon of water. Knead until it forms a smooth dough. Cover and chill in the fridge for 15 minutes.
Make the Chocolate Dough: In another bowl, combine the remaining flour with ½ a packet of vanilla pudding powder and 1 packet of dark chocolate pudding powder. Chill this mixture in the fridge for 15 minutes.
Shape the Dough: Once both doughs are chilled, shape each into long strands. Arrange them in a checkerboard pattern, twist them together, and then cut them into bite-sized pieces.
Bake the Cake: Preheat your oven to 200°C (390°F). Place the cookie pieces onto a baking sheet lined with parchment paper and bake for 15 minutes.
Prepare the Chocolate Coating: While the pieces are cooling, melt the dark chocolate and coconut oil together in a bowl. Dip each cookie piece into the chocolate mixture before placing them back onto the baking paper to set.

How to Serve It

Serving this Super Moist Coffee Cake is all about enhancing its deliciousness. Once the chocolate coating has set, arrange the pieces on a beautiful plate. You can sprinkle a bit of icing sugar on top for an elegant touch. Pair it with a warm cup of coffee or tea for the ultimate treat. It’s also great with a scoop of vanilla ice cream for dessert!

Recipe Tips & Variations

Dough Consistency: Make sure your dough is soft and pliable. If it feels too sticky, add a little bit more flour during the shaping stage.
Flavor Tweaks: Add a teaspoon of instant coffee powder to the chocolate dough for an extra coffee kick!
Storage: Store any leftovers in an airtight container at room temperature for about 3-4 days. You can also freeze them for later enjoyment!

Super Moist Coffee Cake FAQs

Can I use butter instead of margarine?
Yes! Butter can be a great alternative if you prefer the taste. Just use the same amount.

What if I don’t have dark chocolate pudding?
You can substitute with more vanilla pudding or use a different flavor to create your own twist on the recipe.

Can I add nuts or dried fruits?
Absolutely! Chopped walnuts or dried cranberries would make a tasty addition to the cake.

This Super Moist Coffee Cake is sure to be a hit with everyone who tastes it. The combination of flavors and textures makes it a delightful treat for any time of the day. Don’t hesitate to whip it up – you and your loved ones will be glad you did! Enjoy!

Super Moist Coffee Cake

Lush, fluffy, and dripping with chocolate, this delightful coffee cake is a perfect indulgence for cozy gatherings or morning coffee.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 12 pieces

Course: Dessert

Cuisine: American, International

Calories: 300

Ingredients Method Notes

Ingredients

For the Vanilla Dough

150 g 150 g flour Part of the total flour needed
60 g 60 g icing sugar Part of the total icing sugar needed
1 packet 1 packet of vanilla sugar About 2 teaspoons
125 g 125 g softened margarine Softened for easier mixing
1 tsp 1 teaspoon of water

For the Chocolate Dough

170 g 170 g flour Remaining flour after vanilla dough
½ packet ½ packet of vanilla pudding powder About 3 tablespoons
1 packet 1 packet of dark chocolate pudding powder About 3 tablespoons

For the Chocolate Coating

200 g 200 g dark chocolate Melted for coating
25 g 25 g coconut oil Melted with dark chocolate

Additional Ingredients

120 g 120 g icing sugar For sprinkling on top
2 packets 2 packets vanilla sugar For flavor enhancement

Method

Preparation

In a large bowl, mix together 150 g of flour, 60 g of icing sugar, 1 packet of vanilla sugar, and 1 ½ packets of vanilla pudding powder. Add 125 g of softened margarine and 1 teaspoon of water and knead until it forms a smooth dough. Cover and chill in the fridge for 15 minutes.
In another bowl, combine the remaining flour (170 g) with ½ a packet of vanilla pudding powder and 1 packet of dark chocolate pudding powder. Chill this mixture in the fridge for 15 minutes.

Shaping and Baking

Once both doughs are chilled, shape each into long strands, arrange them in a checkerboard pattern, twist them together, and cut into bite-sized pieces.
Preheat your oven to 200°C (390°F). Place the cookie pieces onto a baking sheet lined with parchment paper and bake for 15 minutes.

Coating

While the pieces are cooling, melt the dark chocolate and coconut oil together in a bowl. Dip each cookie piece into the chocolate mixture before placing them back onto the baking paper to set.

Serving

Once the chocolate coating has set, arrange the pieces on a beautiful plate. Sprinkle a bit of icing sugar on top and serve with coffee or tea.

Notes

Make sure your dough is soft and pliable. If too sticky, add more flour. You can add a teaspoon of instant coffee powder for extra flavor. Store leftovers in an airtight container at room temperature for about 3-4 days or freeze for later.