Chocolate Coffee Cake Recipe
Chocolate Coffee Cake Recipe photo by Taste of Home

Chocolate Coffee Cake Recipe

Publisher Photo
My grandmother used to make this coffee cake every year during the holidays. Now I serve it to my family every Christmas morning.—Debbie Keller, Goose Creek, South Carolina
TOTAL TIME: Prep: 35 min. + rising Bake: 45 min. + standing
MAKES:12-16 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 45 min. + standing
MAKES: 12-16 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 egg, beaten
  • 1 teaspoon salt
  • 2 tablespoons nonfat dry milk powder
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup evaporated milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter

Nutritional Facts

1 serving (1 slice) equals 230 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside.
  4. Punch the dough down; roll into a 20-in. x 10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool. Yield: 12-16 servings.
Originally published as Chocolate Coffee Cake in Country Woman November/December 1998, p33

Nutritional Facts

1 serving (1 slice) equals 230 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Chocolate Coffee Cake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT