Coffee Chocolate Crumb Cake is bursting with flavors of coffee and chocolate, glazed with a delicious glaze, and looks so impressive despite being a no-mixer recipe that’s super easy to make!
This post is sponsored by Misceo Coffee Liqueurs. All opinions are, as always, my own. Thank you for supporting the brands that support my business and allow me to provide free recipes for you.
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I’m so excited to partner, once again, with Misceo Coffee Liqueur to share a phenomenal new cake recipe. I love that this cake looks really nice (and see the FAQ for a beautiful dessert presentation!) but it’s actually super simple to make.
If you’ve missed some of my previous posts about Misceo and the amazing recipes I’ve shared using it, here’s why I love Misceo: firstly, it’s perfectly balanced. Many coffee liqueurs on the market tend to be syrupy sweet. Misceo, on the other hand, is not super sweet. It has a strong coffee flavor that really shines through in the drink. It’s got some sweetness, but not the kind that will give you a toothache (if ya know what I mean…). Misceo also has a higher alcohol content than many other brands (they usually range from 10-15 percent, and this one is 35% alcohol.) Another thing that I love about Misceo is that it’s a small, woman-owned business. And the owner is so passionate about coffee, cocktails and making sure her product is simply perfect. Obviously it’s the perfect complement to my crumb cake!
This crumb cake is packed with coffee flavor, topped with coffee-chocolate crumbs, and topped with coffee glaze. It’s a flavor explosion that needs no mixer, freezes well, and is a big crowd pleaser. What’s not to love?
Misceo comes in two sizes for your convenience!
FAQ about Coffee Chocolate Crumb Cake
(Scroll passed the FAQ to get to the recipe.)
Where can I buy Misceo?
Misceo is sold in liquor stores in NY, NJ, FL, CA and IL. Click here for a partial list of where the liqueur is sold. For additional stores that sell Misceo,you can DM the company on Instagram here.
You can also order it online for shipping to your home by clicking here.
Can I make this cake using a different coffee liqueur?
As I mentioned above, Misceo is very different from other liqueurs, most notably because it’s significantly less sweet. If using a different brand, you would need to adjust the sugar to keep the cake well balanced. All changes are untested and not guaranteed, so my suggestion is to stick to Misceo.
What about serving this to kids?
Other than the glaze, the alcohol in the cake and the crumbs cooks out, so you should be fine to serve it to kids. You can glaze pieces individually – skipping it on their pieces.
How can I plate this as a dessert?
My suggestion is to drizzle glaze over the plate to decorate. Add a slice of cake (warmed would be amazing!) and place a scoop of ice cream next to it. Drizzle additional glaze over the cake and ice cream, and add a chocolate garnish (chocolate coffee beans would be perfect, but chocolate shavings or any other chocolate garnish would be amazing as well). To prepare ahead of time, scoop the ice cream onto a parchment lined baking sheet and freeze until solid. Stick the scoops into a container and add one to each plate just before serving!
What kind of ice cream would be best to serve with this cake?
Vanilla ice cream, chocolate ice cream and coffee ice cream are all great choices, but my personal preference is the boozy ice cream from this post.
Does this cake freeze well?
Absolutely! Make sure to wrap it well to avoid freezer burn. You can freeze it with the glaze, but if you want the nicest presentation, you’re better off freezing the cake unglazed, then add the glaze just before serving. The glaze on its own can be prepared a week or two ahead of time and stored in the fridge in an airtight container. Avoid a “skin” forming on the surface by placing a piece of plastic wrap right on top of the glaze.
Can I skip the glaze?
You sure can! It’s delicious with or without the glaze.
Can I make this cake in a mixer?
Sure! I include instructions to make it by hand because I know so many people prefer that, but there’s certainly no reason not to use a mixer. I would use the paddle or whisk attachment if making the coffee chocolate crumb cake in the mixer. Whether making this cake in a mixer or by hand, make sure you don’t overmix the cake, (or any cake!) as that has a negative impact on the texture.
Can I skip the crumbs?
Yes you can! You can make a simple coffee flavored cake – one bowl, no mixer, etc – by baking the batter without the crumbs. You will have to keep an eye on it as the cake will need less baking time without crumbs. The glaze is great on top of the cake, whether you add crumbs or not. Make sure to glaze the cake when it’s fully cooked to ensure that the glaze doesn’t melt into the cake.
Can I double this recipe?
I haven’t specifically tried doubling this, so I can’t guarantee that it’ll work well. For best results, you may be better off making two separate batches, in two separate bowls, but at the same time, which should save you time.
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Coffee Chocolate Crumb Cake {no-mixer}
Ingredients
Batter:
- 5 eggs
- 2/3 cup canola oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 cup Misceo Coffee Liqueur
Crumbs:
- 3/4 cup brown sugar
- 1 package (3.2 ounces) chocolate pudding mix
- pinch salt
- 1 1/2 cups flour
- 2 Tablespoons cocoa powder
- 1/4 cup Misceo Coffee Liqueur
- 1/4 cup canola oil
Glaze:
- 1 cup + 3 Tablespoons powdered sugar
- 2 Tablespoons Misceo Coffee Liqueur
- 1/2 teaspoon vanilla extract
- 1 Tablespoon almond milk or other non-dairy milk
Instructions
Prepare the batter:
Preheat oven to 350. Grease a 9x13 baking pan well with non-stick spray and set aside.
In a medium mixing bowl, whisk together eggs, oil, sugar, brown sugar, baking powder, baking soda, salt and vanilla extract, until combined and smooth.
Add half of the flour, followed by the Misceo Coffee Liqeur, followed by the remaining flour. Use a spoon or spatula to stir until fully combined. Pour batter into prepared baking pan and set aside.
Prepare the Crumbs:
Combine all ingredients in a small bowl. Mix to form a slightly damp crumbs texture which just holds together if you squeeze it in your palm.
Pour crumbs over the cake, forming an even layer over the whole thing.
Bake for 65-75 minutes, until a toothpick inserted into the center comes out clean.
Set aside to cool completely before glazing.
Prepare the glaze:
Combine all glaze ingredients in a bowl to form a thick mixture that is just drizzlable without spreading too much. If needed, add additional powdered sugar or almond milk to acheive a perfect texture.
Notes
Plan Ahead: this cake cab be frozen, well wrapped, until ready to serve. For nicest looking results, glaze fresh before serving.
Tools needed to make Coffee Chocolate Crumb Cake:
Whisk (this one is my favorite!)
Measuring cups and spoons (my favorite set!)
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Thanks for stopping by! I know you’ll love this cake! Stop by soon for more delicious recipes. Happy cooking! -Miriam
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Can I sub the coffee liqueur with anything else or use just actual cup of coffee
Can I make this in a bundt pan?
I would do it without the crumbs if using a bundt.
Hi! Is the pudding mix the instant one? Ty!