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French Chocolate Coffee Cake

 French Chocolate Coffee Cake
My mom always made this coffee cake as a special treat for us on Christmas morning. And my family loves the rich fudgy filling just as much as we did back then.
12-16 ServingsPrep: 25 min. + rising Bake: 45 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 4 egg yolks
  • 1/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 3-3/4 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 3/4 cup semisweet chocolate chips
  • 1/3 cup evaporated milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts
  • Confectioners' sugar, optional

2 of 2

French Chocolate Coffee Cake (continued)

Directions

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
  • egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • For filling, combine the chocolate chips, milk and sugar in a
  • saucepan; cook and stir over low heat until smooth. Stir in
  • cinnamon; set aside.
  • For topping, combine the flour, sugar and cinnamon in a bowl; cut in
  • butter until crumbly. Stir in chocolate chips and nuts. Set aside.
  • Punch dough down. Turn onto a lightly floured surface; roll into an
  • 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll
  • style, starting with a long side; pinch seam to seal. Place in a
  • well-greased 10-in. fluted tube pan, with seam facing inside of pan.
  • Sprinkle with topping. Cover and let rise in a warm place until
  • doubled, about 30 minutes.
  • Bake at 350° for 45-50 minutes or until golden brown. Let stand
  • for 10 minutes before inverting onto a wire rack to cool. Sprinkle
  • with confectioners; sugar if desired. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 336 calories, 15 g fat (8 g saturated fat), 79 mg cholesterol, 174 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.