Ingredients for Chocolate Graham Cracker Coffee Cake
- Chocolate Cake Mix
- 2 large eggs
- Vegetable Oil
- Water
- Chocolate Graham Cracker Crumbs
- Cinnamon
- Butter
- ½ cup packed brown sugar
- Walnuts
- Mini Chocolate Chip
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How to Make Chocolate Graham Cracker Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 cup buttermilk. Mix until just combined.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in the wet ingredients from step 2 until just combined.
- Gently fold in 1 cup chocolate chips.
- Pour half of the batter into the prepared pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup brown sugar, ½ cup all-purpose flour, ½ cup (1 stick) cold unsalted butter, cut into small pieces. Mix until crumbly.
- Sprinkle half of the graham cracker crumble mixture over the batter in the pan.
- Pour the remaining batter over the crumbs. Sprinkle with the remaining graham cracker crumble.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (don't overbake).
- Let cool completely in the pan before drizzling with melted chocolate.
- Melt the remaining ½ cup chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled coffee cake.
- Enjoy! This coffee cake freezes beautifully for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
200g
Fat
85g
Carbs
24g
