Chocolate Caramel Coffee Cake Recipes

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CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Provided by -OLIVE-

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

Steps:

  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
  • To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

COFFEE-CHOCOLATE CAKE



Coffee-Chocolate Cake image

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

2 cups sugar
1 cup canola oil
1 cup whole milk
1 cup brewed coffee, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
BUTTERCREAM FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 3/4 cup whole milk

Steps:

  • In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.

PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

GLAZED CHOCOLATE COFFEE CAKE



Glazed Chocolate Coffee Cake image

This cinnamon-roll-like coffee cake is made with a deep, rich, chocolate filling.

Provided by sueb

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour, or as needed, divided
1 (.25 ounce) package active dry yeast
½ cup warm water
½ cup milk
1 cup whole wheat flour
¾ cup sugar
2 tablespoons butter
½ teaspoon salt
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup dark cocoa powder
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
2 tablespoons butter, melted

Steps:

  • Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.
  • Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine.
  • Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
  • Punch dough down; let rest 10 minutes more.
  • Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes.
  • Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool.
  • Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

Nutrition Facts : Calories 213 calories, Carbohydrate 40.8 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 3 g, Sodium 108.8 mg, Sugar 25.3 g

COFFEE CAKE WITH CARAMEL FROSTING



Coffee Cake With Caramel Frosting image

Make and share this Coffee Cake With Caramel Frosting recipe from Food.com.

Provided by mer5901

Categories     Breads

Time 53m

Yield 15 serving(s)

Number Of Ingredients 9

1/4 cup instant coffee granules
1/4 cup boiling water
1 (18 ounce) box white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (1 lb) container vanilla frosting
1/4 cup caramel topping
2 (1 1/2 ounce) bars chocolate-covered english toffee bars, coarsely chopped

Steps:

  • Heat oven to 350 F (or 325 F if using dark or nonstick pan). Grease bottom only of 13x9 inch pan with shortening or cooking spray.
  • In small cup, dissolve coffee granules in boiling water.
  • In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl,mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

Nutrition Facts : Calories 375.1, Fat 16.2, SaturatedFat 3.4, Cholesterol 45.1, Sodium 333.8, Carbohydrate 54.8, Fiber 0.4, Sugar 41, Protein 3.2

CHOCOLATE CARAMEL COFFEE CAKE



Chocolate Caramel Coffee Cake image

Make and share this Chocolate Caramel Coffee Cake recipe from Food.com.

Provided by carolinafan

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
4 large eggs
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 (8 ounce) containers sour cream
2 teaspoons vanilla extract
1 (10 ounce) package milk chocolate, and caramel swirled morsels divided
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 -2 tablespoon milk

Steps:

  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  • Add eggs, 1 at a time, beating just until yellow disappears.
  • Combine flour, baking powder, and soda, add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low spee until blended after each additon. Stir in vanilla.
  • Spread half of batter into 2 greased 9-inch square pans.
  • Sprinkle 1/2 cup morsels evenly over batter in each pan.
  • Spread remaining batter over morsels.
  • Bake at 350 degrees for 35 minutes or until cakes begin to leave sides of pan and wooden pick inserted in center comes out clean. (There will be melted chocolate on pick but no wet batter.).
  • Cool in pans on wire racks.
  • Drizzle Powdered Sugar Glaze over warm cakes, and sprinkle evenly with remaining 2/3 cup morsels.
  • Powdered Sugar Glaze:.
  • Stir together powdered sugar, vanilla and 2 tablespoon milk until smooth. Add additional milk if needed.

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