Chocolate Swirl Coffee Cake
The high butter and sugar content of this coffee cake results in such a tender cake that you could even serve if for dessert. The mini chocolate chips carry the chocolate flavor into every bite, and the unsweetened cocoa creates chocolate stripes throughout.
Makes12 to 16 servings
Dietary ConsiderationHalal, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureChocolatey, Sweet
Type of DishCake, Chocolate Cake, Dessert
- 3 tablespoons (43 g) firmly packed brown sugar
- 1 tablespoon (15 mL) unsweetened cocoa
- 1 tablespoon (15 mL) butter
- 2 cups (242 g) all purpose flour
- 1 teaspoon (5 mL) baking powder
- 1 teaspoon (5 mL) baking soda
- 1/4 teaspoon (1.25 mL) salt
- 3/4 cup (170 g) butter, softened
- 1 1/2 cup (300 g) sugar
- 1 cup (236 mL) sour cream
- 1 teaspoon (5 mL) vanilla
- 2 eggs, beaten
- 1/2 cup (90 g) semisweet chocolate mini chips
- Powdered sugar
- Unsweetened cocoa
Heat oven to 350°F (180°C) with oven rack in middle. Spray a nonstick 10-cup (2.47-L) Bundt pan generously with nonstick cooking spray.
To Make the Filling: Mix brown sugar and cocoa in a small bowl and cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
To Make the Cake: Combine flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar in bowl of a heavy-duty mixer on Medium speed until creamy, scraping down bowl once or twice. Add sour cream, vanilla, and eggs and beat until smooth. Scrape down sides of bowl.
Reduce mixer speed to Low, add the flour mixture, and beat just until the flour disappears. Stir in chocolate chips.
Spoon half of the batter into prepared pan and sprinkle with filling. Cover with remaining batter, spreading evenly to cover the filling. Keep filling away from sides of pan to prevent sticking.
Bake 35 to 50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes on wire cooling rack. Remove cake from pan (see Notes) and cool completely. Sprinkle a little powdered sugar and cocoa over coffee cake.
Spray the Bundt pan generously with nonstick cooking spray or grease with vegetable shortening and coat with flour. Make sure the ridges are coated so the cake will come out completely.
Use a metal spatula to release the center and loosen the sides of the cake from the pan. With the cake side up, gently shake the pan to loosen the bottom, rotating as you shake. If it doesn’t release, use the spatula to lift from the bottom. Carefully remove the cake from the pan by inverting it onto a cooling rack.
Secrets to Success
Don’t use regular-size semisweet chocolate chips, because they will sink to the bottom of the cake.
Use a mesh strainer or a tea infuser to sprinkle the powdered sugar and cocoa.
It takes a little practice to remove a Bundt cake from the pan, but if it doesn’t come out completely, just sliced and arrange the slices on a serving plate.
If you love this recipe for Chocolate Swirl Coffee Cake, you must make our delicious blueberry breakfast cake: Wild Blueberry Cake
2006 Pat Sinclair