Chocolate Cinnamon Coffee Cake Recipes

CHOCOLATE-CINNAMON COFFEE CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Butter 8-inch square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and ¼ cup sugar in a bowl. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40 to 45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out. Do ahead: Cake can be made 1 day ahead. Store airtight at room temperature.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. In a small bowl, toss together the hazelnuts, chocolate M&Ms, cinnamon, and ¼ cup of sugar.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With an electric mixer on high speed, beat butter and remaining ¾ cup until fluffy, about 3 minutes. Beat in vanilla extract. Reduce speed to medium-low and add eggs one at a time, beating to blend between additions. Scrape down the sides of the bowl as needed. Reduce mixer to low speed and add in dry ingredients in 3 additions, alternating with the yogurt in two additions. Mix until just combined.
• Spoon half of the batter into the prepared pan and smooth the top with a spatula; Sprinkle the top with half of the hazelnut mixture. Pour the rest of the batter and smooth top again. Top with remaining hazelnut mixture.
• Bake cake until a cake tester inserted into the center comes out clean and the top is golden about 40-45 minutes.
• Transfer to a wire rack and let cake cool in pan before turning out.

CINNAMON CHOCOLATE COFFEE CAKE - OR BABKA

Steps:

• Cream butter and sugar until smooth.
• Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
• Add flour and yeast and stir slightly.
• Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
• Knead for 4 minutes before tipping onto counter.
• Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
• Place dough in straight sided container, cover and rest 15 minutes.
• Stretch and fold again, resting 15 more minutes.
• Allow dough to rise 1.5 times its volume to double its volume.
• Roll dough out to a 12 inch by 12 inch rectangle.
• Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency. Add cold butter and pulse until well mixed.
• Spread mixture on dough, leaving a 1/4 inch rim uncoated.
• Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
• Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends. Place in an 8 inch x 4.5 inch loaf pan well oiled.
• Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
• Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200°F.
• To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
• Let cool completely before serving.

CINNAMON CHOCOLATE CAKE

Steps:

• Sift sugar and flour into a large bowl.
• In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
• Pour over flour/sugar mixture and mix well.
• Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
• Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
• To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
• Pour over warm cake and use a warm knife to spread.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
• In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
• In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
• Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.