French Chocolate Coffee Cake Recipe

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

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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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 45 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 large egg yolks
  • 1/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 3-3/4 to 4-1/4 cups 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 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

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 18x10-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.
Originally published as French Chocolate Coffee Cake in Country Woman Christmas Annual 2004, p19

Nutritional Facts

1 piece: 336 calories, 15g fat (8g saturated fat), 79mg cholesterol, 174mg sodium, 46g carbohydrate (21g sugars, 2g fiber), 6g protein.

  • 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 large egg yolks
  • 1/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 3-3/4 to 4-1/4 cups 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 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
  1. 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.
  2. 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.
  3. 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.
  4. For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside.
  5. Punch dough down. Turn onto a lightly floured surface; roll into an 18x10-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.
  6. 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.
Originally published as French Chocolate Coffee Cake in Country Woman Christmas Annual 2004, p19

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