Description

This Baileys Chocolate Coffee Cake combines the rich flavors of cocoa and Baileys Irish Cream into a moist, tender cake with a crumbly streusel topping. Perfect for breakfast, brunch, or dessert, this cake features layers of buttery streusel and chocolate chips, offering a delightful balance of sweetness and texture. The addition of Baileys adds a subtle creamy liqueur note that enhances the coffee cake experience.

Ingredients

Scale

Streusel

1 1/2 cups (300 g) granulated sugar
1 1/2 cups (180 g) all-purpose flour
4 tsp unsweetened cocoa powder
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, softened and cut into pieces

Cake Batter

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (200 g) granulated sugar
2/3 cup (142 g) packed dark brown sugar
2 tsp baking powder
3 large eggs
1 cup whole milk
1 cup sour cream
1/2 cup Baileys Irish Cream
3 cups (360 g) all-purpose flour
1/2 cup semisweet chocolate chips, melted

Instructions

Prepare Streusel: In a medium bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, and kosher salt. Add the softened butter pieces and use your hands to break the butter into the dry ingredients until it is evenly distributed and the mixture holds together when pressed in the palm of your hand.
Prepare Pan and Oven: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a 9″ x 9″ baking pan (at least 2 inches deep) with parchment paper, leaving some overhang on all sides for easy removal.
Make Cake Batter: In a large bowl, beat the softened butter, granulated sugar, dark brown sugar, and baking powder with a handheld mixer on medium-high speed until smooth and creamy. Add the eggs one at a time, beating after each addition until fully incorporated. Then add the milk, sour cream, and Baileys Irish Cream and mix until just combined. Finally, add the all-purpose flour and beat until just combined; do not overmix.
Assemble the Cake: Pour half of the cake batter into the prepared baking pan. Evenly sprinkle half of the streusel topping over the batter. Pour the remaining batter on top, followed by the remaining streusel.
Bake the Cake: Bake in the preheated oven for 60 to 75 minutes, covering with foil during the last 10 to 15 minutes if the edges appear too dark. Bake until a tester inserted into the center comes out clean.
Cool and Finish: Transfer the cake pan to a wire rack and let the cake cool for about 20 minutes. Drizzle the melted semisweet chocolate over the top of the cake before serving.

Notes

Use parchment paper for easy cake removal and cleaner edges.
If the cake edges brown too quickly, tent with foil to prevent burning.
Be careful not to overmix the batter once the flour is added to keep the cake tender.
The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Warm slightly before serving for best flavor, and serve with coffee or a glass of milk.

Prep Time: 20 minutes
Cook Time: 60 to 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Baileys coffee cake, chocolate coffee cake, streusel coffee cake, Irish cream cake, chocolate streusel cake, moist coffee cake, dessert recipe, brunch cake