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Chocolate Chunk Coffee Cake Bars

Total Time45 mins
Course: Bars & Brownies, Cakes & Cupcakes
Servings: 18 dessert bars


  • 1 c. unsalted butter softened
  • 2 c. white sugar granulated
  • 4 large eggs
  • 2 c. all-purpose flour
  • 2 tsp. salt
  • 1/2 c. buttermilk
  • 1/2 c. coffee I used a robust Mexican coffee here, you can use the coffee of your choice. You’ll want to stick with a plain brew, though, and not use any type of overly-flavored coffee.
  • 2- 3.15 oz. tablets of Mexican chocolate roughly chopped (You may substitute approximately 6 ounces of chopped semi-sweet chocolate here, but I would really try to stick with Mexican chocolate.)


  • Preheat oven to 350°.
  • Line 2- 8″ x 8″ pans with parchment paper and set aside.
  • Whisk the flour and salt together in a small bowl and set aside.
  • Meanwhile, cream the butter and sugar together until light and fluffy.
  • Beat in the eggs.
  • Beat in the dry ingredients alternating with the buttermilk and coffee. Do not overmix.
  • Fold in the chopped chocolate and pour the batter into the prepared pans, distributing as evenly as possible between the two and smoothing the tops.
  • Bake for 26-28 minutes or until a cake tester inserted in the center of one of the pans comes out clean.
  • Cool and cut dessert bars, serving immediately or storing in an airtight container for up to 4 days.