Chocolate Swirl Coffee Cake

Name: Chocolate Swirl Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 6
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (1 cup all-purpose flour + 1 and 2/3 cups all-purpose flour); 1 ¼ cup Granulated Sugar (1/4 cup granulated sugar + 1 cup granulated sugar); ¼ cup Light Brown Sugar (1/4 cup light brown sugar, firmly packed); 1 tsp Cinnamon (1 teaspoons ground cinnamon); 1 tsp Table Salt (1/2 teaspoon salt + 1/2 teaspoon salt); ½ cup Unsalted Butter (1/2 cup unsalted butter, melted + 10 Tablespoons unsalted butter, at room temperature); 1 tsp Baking Powder (1 teaspoon baking powder); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); ¼ tsp Nutmeg (1/4 teaspoon freshly grated nutmeg); 1 cup Sour Cream (1 cup full-fat sour cream); 2 tsp Vanilla (2 teaspoons vanilla extract); 2 pieces Egg (2 large eggs, at room temperature); 10 ½ oz Dark Chocolate (10.5 ounces Lindt EXCELLENCE Dark Chocolate, roughly chopped)

A moist coffee cake with a crumbly topping and a dark chocolate swirl, baked in a springform pan.

95 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

All-Purpose Flour2 cup · 1 cup all-purpose flour + 1 and 2/3 cups all-purpose flour
Granulated Sugar1 ¼ cup · 1/4 cup granulated sugar + 1 cup granulated sugar
Light Brown Sugar¼ cup · 1/4 cup light brown sugar, firmly packed
Cinnamon1 tsp · 1 teaspoons ground cinnamon
Table Salt1 tsp · 1/2 teaspoon salt + 1/2 teaspoon salt
Unsalted Butter½ cup · 1/2 cup unsalted butter, melted + 10 Tablespoons unsalted butter, at room temperature
Baking Powder1 tsp · 1 teaspoon baking powder
Bicarbonate of Soda¼ tsp · 1/4 teaspoon baking soda
Nutmeg¼ tsp · 1/4 teaspoon freshly grated nutmeg
Sour Cream1 cup · 1 cup full-fat sour cream
Vanilla2 tsp · 2 teaspoons vanilla extract
Egg2 pieces · 2 large eggs, at room temperature
Dark Chocolate10 ½ oz · 10.5 ounces Lindt EXCELLENCE Dark Chocolate, roughly chopped

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Steps

1For the Crumb Topping: In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
2For the Chocolate Swirl Coffee Cake: Preheat oven to 350 degrees (F). Grease the bottom and sides of a 9" springform pan; set aside until needed.
3In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg until well combined. Set aside.
4In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla. Add in the eggs, one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
5Reduce the mixer speed to low. Add in the flour mixture in three additions, alternating with the sour cream in two additions.
6Using a rubber spatula, scrape the batter into the prepared pan. Sprinkle the chopped chocolate evenly on top of the batter. Sprinkle the crumb topping evenly over the chocolate.
7Bake for 45 to 50 minutes, or until the crumbs are a golden brown and a toothpick or cake tester inserted in the center of the cake comes out clean.
8Place the cake in the pan on a cooling rack and cool completely before slicing.