Recipes Desserts Cakes Coffee Cake Recipes Whole Wheat Chocolate-Coffee Cake 4.8 (4) 4 Reviews 2 Photos This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus! Submitted by Kim Published on May 4, 2020 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 50 mins Additional Time: 45 mins Total Time: 1 hr 50 mins Servings: 12 Yield: 1 9-inch coffee cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ¾ cups whole wheat flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground cardamom (Optional) ½ teaspoon salt ½ cup brewed black coffee, at room temperature 3 tablespoons instant espresso powder 1 cup plain whole-milk Greek yogurt ¾ cup unsweetened applesauce ¾ cup pure maple syrup 2 large eggs, at room temperature 1 ½ teaspoons vanilla extract 1 cup dark chocolate chips ¾ cup chopped walnuts (Optional) 1 tablespoon powdered sugar, or to taste (Optional) Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl. Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet. Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more. Dust with powdered sugar before serving. Cook's Notes: Plain yogurt, sour cream, or buttermilk may be used in place of Greek yogurt. Do not overbake this cake. It is meant to be slightly fudgy, so only bake until a few moist crumbs remain on the toothpick. If you find that your cake is browning too quickly in the oven, cover it with aluminum foil and finish baking it that way. I Made It Print Nutrition Facts (per serving) 274 Calories 12g Fat 41g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 274 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 23% Cholesterol 35mg 12% Sodium 270mg 12% Total Carbohydrate 41g 15% Dietary Fiber 4g 15% Total Sugars 20g Protein 6g 12% Vitamin C 0mg 0% Calcium 63mg 5% Iron 2mg 9% Potassium 217mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.