A tender, moist coffee cake boosted with espresso and yogurt, studded with mini chocolate chips—perfect for brunch.

Scale

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ cup plain or vanilla Greek yogurt

¼ cup espresso or strong brewed coffee, cooled

½ cup unsalted butter, room temperature

½ cup granulated sugar

2 large eggs

½ cup mini chocolate chips

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1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.

2. Whisk flour, baking powder, and baking soda.

3. Cream butter and sugar until fluffy.

4. Beat in eggs one at a time.

5. Stir in yogurt and espresso until smooth.

6. Fold in flour mixture gently.

7. Fold in chocolate chips.

8. Bake 25–30 minutes until a toothpick comes out with moist crumbs.

9. Cool 10 minutes, then slice.

Use room-temperature ingredients for best texture.

Do not overmix once flour is added.

Batter can be refrigerated up to 24 hours before baking.