Chocolate Swirl Coffee Cake Recipe

Name: Chocolate Swirl Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoon (43 g) firmly packed brown sugar; 1 tablespoon (15 mL) unsweetened cocoa; 1 tablespoon (15 mL) butter; 2 cups (242 g) all purpose flour; 1 teaspoon (5 mL) baking powder; 1 teaspoon (5 mL) baking soda; 1/4 teaspoon (1.25 mL) salt; 3/4 cup (170 g) butter, softened; 1 1/2 cups (300 g) sugar; 1 cup (236 mL) sour cream; 1 teaspoon (5 mL) vanilla; 2 eggs, beaten; 1/2 cup (90 g) semisweet chocolate mini chips; Powdered sugar; Unsweetened cocoa

Servings: persons

3 tablespoon (43 g) firmly packed brown sugar
1 tablespoon (15 mL) unsweetened cocoa
1 tablespoon (15 mL) butter
2 cups (242 g) all purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
1/4 teaspoon (1.25 mL) salt
3/4 cup (170 g) butter, softened
1 1/2 cups (300 g) sugar
1 cup (236 mL) sour cream
1 teaspoon (5 mL) vanilla
2 eggs, beaten
1/2 cup (90 g) semisweet chocolate mini chips
Powdered sugar
Unsweetened cocoa

1
Heat oven to 350F (180C) with oven rack in middle.
2
Spray a nonstick 10-cup (47-L) Bundt pan generously with nonstick cooking spray.
3
To Make the Filling:
4
Mix brown sugar and cocoa in a small bowl and cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
5
To Make the Cake:
6
Combine flour, baking powder, baking soda, and salt in a medium bowl.
7
Beat butter and sugar in bowl of a heavy-duty mixer on Medium speed until creamy, scraping down bowl once or twice.
8
Add sour cream, vanilla, and eggs and beat until smooth.
9
Scrape down sides of bowl.
10
Reduce mixer speed to Low, add the flour mixture, and beat just until the flour disappears.
11
Stir in chocolate chips.
12
Spoon half of the batter into prepared pan and sprinkle with filling.
13
Cover with remaining batter, spreading evenly to cover the filling.
14
Keep filling away from sides of pan to prevent sticking.
15
Bake 35 to 50 minutes or until a toothpick inserted in center comes out clean.
16
Cool 10 minutes on wire cooling rack.
17
Remove cake from pan (see Notes) and cool completely.
18
Sprinkle a little powdered sugar and cocoa over coffee cake.

1246

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoon (43 g) firmly packed brown sugar, 1 tablespoon (15 mL) unsweetened cocoa, 1 tablespoon (15 mL) butter, 2 cups (242 g) all purpose flour, and more.

Yes, Chocolate Swirl Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Swirl Coffee Cake

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