Chocolate Swirl Coffee Cake Recipe : This thick, moist, and incredibly delicious chocolate swirl coffee cake! with bits of dark chocolate, a buttery crumb streusel topping, and a buttery pound cake foundation. It fits so many different situations! There may be affiliate sales links in this post. For further information, view my whole disclaimer policy.
Chocolate Swirl Coffee Cake Recipe
This thick, moist, and incredibly delicious chocolate swirl coffee cake! with bits of dark chocolate, a buttery crumb streusel topping, and a buttery pound cake foundation. It fits so many different situations!
This thick, moist, and incredibly delicious chocolate swirl coffee cake! Ideal for so many different situations!
Recipe for Chocolate Coffee Cake
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Chocolate Swirl Coffee Cake:
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup full-fat sour cream
- 10 Tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 10.5 ounces Lindt EXCELLENCE Dark Chocolate, roughly chopped
Instructions
For the Crumb Topping:
Mix together the flour, sugar, cinnamon, and salt in a medium-sized mixing basin. Add the melted butter and stir just until incorporated.
While you prepare the remaining ingredients, set aside. When the mixture is left to settle, the butter will seep into it, making it crumblier when you come to use it.
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For the Chocolate Swirl Coffee Cake:
Set oven temperature to 350°F. Grease a 9-inch springform pan from bottom to side and put it aside until you need it.
Mix the flour, baking soda, baking powder, salt, and nutmeg together in a medium-sized mixing basin until thoroughly blended. Put aside.
Beat the butter and sugar together on medium speed for about 4 minutes, or until light and fluffy, in the bowl of a stand mixer with the paddle attachment, or in a large basin using a handheld electric mixer. Mix in the vanilla extract. One egg at a time, add to the bowl, beating thoroughly after each addition and scraping down the sides and bottom as needed.
Lower the mixer’s speed to a minimum. In three additions, add the flour mixture; in two additions, alternate with the sour cream.
Scrape the batter into the prepared pan using a rubber spatula. Evenly distribute the chopped chocolate over the batter. Evenly distribute the crumb topping on top of the chocolate.
A toothpick or cake tester placed in the centre of the cake should come out clean after 45 to 50 minutes of baking, or until the crumbs are golden brown.
Before slicing, place the cake in the pan on a cooling rack and let it cool fully.
HOW TO STORE CHOCOLATE SWIRL COFFEE CAKE
Counter: Allow your cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container. I also enjoy utilising glass-topped cake stands. The cake keeps well for two to three days on the counter.
Refrigerator: You may keep this cake in the fridge for four to five days. After allowing the cake to cool, cover it with plastic wrap or store it in an airtight container. To enhance the flavour of the butter, I suggest letting your cake slice stay at room temperature on the counter for a short while before consuming it.
Freezer: This coffee cake can be frozen for up to three months in slices by covering each one in plastic wrap. Before serving, allow it to sit on the counter for approximately one hour to reach room temperature.
