Chocolate Swirl Coffee Cake recipes - Breakfast and brunch

Author: Herbert Poehlman  

A deliciously moist marbled coffee cake, where the distinct vanilla and chocolate flavours and buttery crumble meld to coffee cake perfection. This tasty and delicious coffeecake recipe uses melted chocolate chips and has a streusel topping made with coconut and pecans.

Chocolate Swirl Coffee Cake with Vanilla Crumble

Chocolate Swirl Coffee Cake with Vanilla Crumble. A deliciously moist marbled coffee cake, where the distinct vanilla and chocolate flavours and buttery crumble meld to coffee cake perfection.
Provided by: Barry C. Parsons
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

• 2/3 cup flour
• 1/3 cup butter
• 3 tbsp sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 4 large eggs, at room temperature
• 1 1/2 cups sugar
• 2 tbsp vanilla extract
• 1/2 cup butter, then mix in
• 1/2 cup vegetable oil
• 1 cup whole milk, at room temperature
• 1/3 cup cocoa
• 3 tbsp milk
• 1 cup dark chocolate chips
• 1/4 cup whipping cream

Nutrition:

• Calories: 414 calories
• Carbohydrate: 46 grams carbohydrates
• Cholesterol: 79 milligrams cholesterol
• Fat: 23 grams fat
• Fiber: 2 grams fiber
• Protein: 5 grams protein
• Saturated Fat: 10 grams saturated fat
• Serving Size: 16 servings
• Sodium: 234 grams sodium
• Sugar: 27 grams sugar
• Trans Fat: 1 grams trans fat
• Unsaturated Fat: 11 grams unsaturated fat

How to cook:

1. Grease and flour a 10 inch tube pan or bundt cake pan very well and preheat oven to 325 degrees F.
2. Prepare the vanilla crumble by pulsing together the flour butter, sugar and vanilla in a food processor until well combined.
3. Begin by sifting together the flour, baking powder and salt.
4. In the bowl of an electric mixer, beat together the eggs, sugar and vanilla at high speed until very foamy.
5. Melt the butter and mix in the vegetable oil.
6. Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
7. Fold in the dry ingredients alternately with the 1 cup whole milk, at room temperature.
8. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
9. Divide the batter in two equal portions and pour half of the batter into the greased and floured pan.
10. To the remaining half of the batter quickly beat in the cocoa and 3 tbsp milk.
11. Spoon the chocolate batter in large spoonfuls all over the surface of the vanilla batter in the pan. Using the handle of a wooden spoon, swirl the chocolate batter through the vanilla batter in a random pattern
12. Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces which get scattered all over the surface of the batter.
13. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
14. Cool in the pan for about 10 minutes before inverting onto a wire rack covered in a clean tea towel.
15. Remove the pan and then placing another wire rack on top and flipping the cake again so that the crumble is on top. Serve warm or cold. You can drizzle some chocolate ganache over the top if you like.
16. Melt together the chocolate and whipping cream in a double boiler. Do not over heat. As soon as the chocolate is melted take it off the double boiler.
17. Spoon the ganache into a Ziploc bag and snip off a corner with scissors, then squeeze the ganache through the hole all over the surface of the cake.

Notes: Sour Cream Chocolate Swirl Coffee Cake Recipe, Coffee Cake · 1/4 cup finely chopped pecans · 3 oz semisweet chocolate, chopped · 1 cup sugar · 1/2 cup butter or margarine, softened · 1 container (8 oz) sour cream

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chocolate swirl coffee cake with vanilla crumble swirl coffee cake with vanilla crumble

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.
Provided by: Pat Sinclair
Number of ingredients: 15

Ingredients:

• 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

How to cook:

1. 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.
2. 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.
3. To Make the Cake: Combine flour, baking powder, baking soda, and salt in a medium bowl.
4. 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.
5. Reduce mixer speed to Low, add the flour mixture, and beat just until the flour disappears. Stir in chocolate chips.
6. 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.
7. 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.
8. 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.
9. 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.
10. Don’t use regular-size semisweet chocolate chips, because they will sink to the bottom of the cake.
11. Use a mesh strainer or a tea infuser to sprinkle the powdered sugar and cocoa.
12. 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.

Notes: Chocolate Swirl Vanilla Crumble Coffee Cake, Chocolate Swirl Vanilla Crumble Coffee Cake · 2 cups all-purpose flour · 1 tablespoon baking powder · ¼ tsp salt · 4 large eggs, at room temperature · 1 & ½ cups

Chocolate Swirl Coffee Cake

This tasty and delicious coffeecake recipe uses melted chocolate chips and has a streusel topping made with coconut and pecans. This recipe is so easy because it starts with Bisquick!
Provided by: Teresa
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1 cup coconut
• 1 cup chopped nuts (either walnuts or pecans)
• 1 1/2 cups sugar
• 8 tbsp. unsalted butter (melted, divided use)
• 4 cups buttermilk baking mix (Bisquick)
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups milk
• 2/3 cup sour cream
• 12 oz. bag chocolate chips (melted)
• 1/2 cup unsalted butter (8 tablespoons)

How to cook:

1. Preheat oven to 350°.
2. Grease a 9x13” glass baking dish.
3. Stir together coconut, nuts, 1 ½ cups sugar and 4 tbsp. melted butter; set aside.
4. Melt chocolate with 8 tablespoons butter in saucepan over low heat.
5. Stir until chips melt and mixture is smooth and spreadable.
6. Set aside.
7. Mix baking mix, ½ cup sugar, 4 tbsp. melted butter, eggs, sour cream and milk.
8. Beat vigorously ½ minute.
9. Pour into baking dish.
10. Spoon melted chocolate over batter; with knife or wooden spoon, cut through batter several times for a marbled effect.
11. Sprinkle coconut mixture evenly over top.
12. Bake about 60 minutes or until cake tests done with toothpick.
13. Serve warm.

Notes: Cocoa-Swirl Coffee Cake with Hazelnut Crumb, Ingredients · 1/3 cup whole hazelnuts · 12 tablespoons unsalted butter, softened, plus more for pan · 1 3/4 cups unbleached all-purpose flour, plus more for pan

Chocolate Swirl Coffee Cake

We loved this cake because the cocoa wasn't too sweet and balanced out the sweeter coffee cake. So yummy fresh from the oven with a pat of butter!
Provided by: Gennifer DeLille @healthychocoholic
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 9 servings
Number of ingredients: 8

Ingredients:

• 3/4 cup(s) sugar
• 1/2 cup(s) butter
• 2 - eggs
• 1 1/2 cup(s) flour
• 2 teaspoon(s) baking powder
• 2/3 cup(s) milk
• 1/2 cup(s) cocoa powder, unsweetened
• 3-4 tablespoon(s) sugar

How to cook:

1. Preheat oven to 350 and grease a 9x9x2 baking pan. Mix cocoa powder and the 3 T of sugar together in a bowl, set aside.
2. In a large bowl, cream together sugar and butter until fluffy. Add eggs one at a time, beating after each addition.
3. In another bowl, combine flour and baking powder. In one more bowl, combine milk and vanilla extract. Alternate between adding about 1/3 of the flour mixture and 1/3 of the milk to the butter/sugar mixture until everything is completely combined.
4. Pour about one third of the batter into the prepared pan. Sprinkle about half of the cocoa/sugar mixture on top. Pour another third of the batter in the pan, top with the rest of the cocoa mixture, finish by layering in the final third of the batter.
5. Bake for 25-30 minutes or until the cake tests done with a toothpick.

Notes: Chocolate Swirl Coffee Cake, Ingredients For chocolate swirl coffee cake · 2 cups baking mix · 1/4 cup sugar · 1 egg · 3/4 cups milk · 2 tbs melted butter · 1/3 cup semisweet chocolate pieces,