Chocolate Breakfast Cake
Starting your day with something sweet can elevate breakfast to a whole new level. This chocolate breakfast cake, made with Dilettoso certified gluten-free baking mix, offers a rich and indulgent twist that everyone can enjoy. With its moist texture and delightful chocolate flavor, this cake is perfect for breakfast, brunch, or even as a special treat any time of the day. Easy to prepare and gluten-free, this recipe allows you to savor a delicious start to your morning without compromise. Gather your ingredients, and let’s dive into the simple steps to create this delightful chocolate breakfast cake—let’s get baking!
2 cups Dilettoso’s Choc-o-lotta baking mix
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 large egg, room temperature
2 tsp good vanilla extract or vanilla bean paste
1 tsp instant coffee
1/2 tsp fine sea salt, I love Diamond Crystal’s fine baking salt!
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup full fat sour cream
Semisweet chocolate chips, for topping
Instructions
Preheat oven to 350 F and line 9x5 loaf pan with parchment paper and baking spray.
Beat together the butter, vanilla, salt, and sugar in a bowl with a hand/stand mixer or whisk until creamy. Add in the egg, beat for an additional minute, and then add in the sour cream and whisk/mix one more time.
In a separate bowl, whisk together the Dilettoso baking mix, baking powder, baking soda, instant coffee, and salt. Add in the wet ingredients and mix until well combined.
Using an ice cream scooper, scoop the mixture into the prepared loaf pan. Top with as many chocolate chips as your heart desires and bake for 55-65 minutes until you can stick a toothpick in and it comes out almost entirely clean.
Pull out the loaf and allow to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Texture will be slightly crumbly (like a pancake) but should still hold together and is heavenly with a slab of butter on top. Serve warm and enjoy!
