Chocolate Chip Cake
Submitted by portugal
Moist coffee cake made with graham cracker crumbs instead of flour, layered with cinnamon-sugar streusel packed with chocolate chips and walnuts. Sour cream batter bakes rich and tender.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis unique coffee cake swaps out traditional flour for crushed graham crackers, giving it a subtly sweet, honeyed crumb that pairs beautifully with chocolate.
The batter combines sour cream, brown sugar, and oil for incredible moisture. You layer half in the pan, sprinkle with a cinnamon-walnut-chocolate chip mixture, then repeat.
Each bite gets that buttery streusel crunch from the layered topping studded with melted chocolate chips and toasted walnut pieces.
The 13×9 pan makes this perfect for brunch gatherings or potluck desserts where you need to feed a crowd.
Pro Tips
- Crush graham crackers finely in a food processor for even texture
- Don’t skip the sour cream - it keeps the cake incredibly moist
- Layer the streusel evenly so every slice gets chocolate and walnuts
- Let the cake cool for 15 minutes before cutting for cleaner slices
- Serve warm with coffee for the ultimate pairing
Ingredients
Directions
Combine cinnamon, walnuts, chips and white sugar; set aside.
Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla.
Combine cracker crumbs, baking powder and soda; stir into batter.
Pour half the batter into an oiled 13 x 9-inch baking pan.
Sprinkle batter with half the cinnamon/sugar mix.
Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix.
Bake at 350℉ (180℃) for 45 minutes.
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