Step 1: Prep the Stage
Start by placing a rack in the center of your oven and preheating to 350°F. Grab your 9×9 pan and give it a good coat of cooking spray—top to bottom, corners included. This keeps your Baileys Chocolate Coffee Cake from sticking, and trust me, you’ll thank yourself later when it slides out clean.

Step 2: Whip Up the Filling
In a medium bowl, whisk together the dark brown sugar, cocoa powder, and espresso powder. Give it a good stir until it’s a uniform, chocolatey mix—no lumps allowed. This is the gooey layer that’ll surprise everyone with its deep, coffee-rich flavor. Set it aside while we tackle the cake.

Step 3: Mix the Batter
In a large bowl, use your handheld mixer on medium-high speed to beat the softened butter, granulated sugar, brown sugar, and baking powder. Keep going for about a minute until it’s smooth and creamy—think fluffy clouds. Add the eggs one at a time, beating well after each so they blend in perfectly. Next, pour in the milk, sour cream, and Baileys—don’t be shy with that splash of Irish charm. Mix until it’s just combined, then slowly add the flour, beating gently. You want a thick, velvety batter that’s ready to hold all that flavor.

Step 4: Layer the Goodness
Pour half the batter into your greased pan, spreading it out with a spatula to cover the bottom. Sprinkle the filling mix evenly over it—it’ll look like a dusting of coffee heaven. Then top it with the remaining batter, smoothing it out so every inch is covered. This layering is what makes Baileys Chocolate Coffee Cake a standout among coffee-infused desserts.

Step 5: Crown It with Topping
In another medium bowl, whisk the granulated sugar, flour, cocoa powder, espresso powder, and a pinch of salt. Pour in the melted butter and stir until it forms a crumbly, streusel-like mix. Scatter this over the batter—don’t skimp, it’s the crunchy contrast that ties it all together.

Step 6: Bake and Drizzle
Slide the pan into the oven and bake for 60-75 minutes. Check it around the 50-minute mark—if the edges are getting too dark, tent it with foil for the last 10-15 minutes. It’s done when a toothpick in the center comes out clean. Let it cool for 10-15 minutes, then drizzle the melted chocolate chips over the top. That glossy finish? Pure brunch bliss.