I made this cake (in a loaf tin) a while back, and I was struck at how such a simple recipe turned out an outstanding loaf. This coffee cake is chock-full of pockets of gooey chocolate and toffee, and is absolutely amazing still slightly warm from the oven with a cup of coffee or tea. It may be gilding the lily by sprinkling turbinado sugar overtop, but the crunch of the top crust marries so well with the soft and gooey interior that it’s practically a must. You can always go another 15 minutes on the treadmill to make up for this little slice of heaven, right?
Chocolate Toffee Coffee Cake
YIELD: 8-10 servings | PREP: 10 mins | BAKE: 15-35 mins | COOL: 20 mins
- 2 cups/250g all-purpose flour, divided
- 1 cup/160g toffee bits
- 1 cup/168g chocolate chips
- 1 cup/220g dark brown sugar, packed
- ½ cup/100g granulated sugar
- ½ cup/114g unsalted butter, room temperature
- 2 tsp/9g baking soda
- ½ tsp/3g kosher salt
- 1 cup/237mL buttermilk or soured milk*
- 1 large egg
- 2 tsp/10mL pure vanilla extract
- 1 tbsp/13g turbinado sugar
- Preheat oven to 350˚F/180˚C and place rack in middle of oven. Grease and flour a 9×9-inch square baking dish, loaf pan or muffin tins, and set aside.
- In a small bowl, place 2 tbsp of the flour, and the chocolate chips and toffee bits. Mix well to combine (this will help them not sink to the bottom of the loaf during baking). Set aside.
- Combine remaining flour, both sugars, butter, baking soda and salt, and mix together on low speed in a stand mixer or with handheld mixer until mixture resembles coarse meal. Add buttermilk, egg and vanilla, beating until just combined. Fold in chocolate and toffee mixture.
- Spread batter into prepared pan. Sprinkle turbinado sugar overtop.
- Bake until topping is golden brown and toothpick inserted into center comes out clean, about 35 minutes for loaf or baking dish (For muffins, bake 15-20 minutes). Remove from oven and cool completely on a rack. Cut into squares or slices using a serrated knife for best cuts.
*to sour milk, add ¼ tsp white vinegar or lemon juice per cup of milk; heat in microwave for 30 seconds and stir