Dark Chocolate Coffee Cake Recipe – Moist coffee cake swirled and studded with dark chocolate

Dark Chocolate Coffee Cake Recipe

You already know that I live in a house full of boys. Last night, I went into Target to grab a pack of paper towels, and I came out with 2 inflatable lightsabers. I will probably be returning today to pick up a third one so that my husband doesn’t feel left out. Sometimes I just need to buy something pink or frilly to remind myself that I’m a girl. I grew up with brothers, I have sons, and my husband has a brother. Thankfully his brother is married now; I just love my sister-in-law. She is super crafty and makes me pretty notes and cards. One of her creations even showed up in my Instagram #shotofcoffee pictures this week.

Dark Chocolate Coffee Cake Recipe

This is a fun post because my internet friends and my real-life friends came together for the love of coffee and also for a great cause. Head over to Dine and Dish to find out how snapping a picture of your coffee can make a difference in the Shot@Life campaign.

Bread Recipes to Try

Vanocka Czech Christmas Bread

Chocolate Swirl Pumpkin Bread

Friendship Banana Bread Snack Cake
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Dark Chocolate Coffee Cake @Katrinaskitchen

Dark Chocolate Coffee Cake Recipe

Yield: 12 slices
Prep Time: 3 hours
Total Time: 3 hours 30 minutes
Moist coffee cake swirled and studded with dark chocolate
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Ingredients

For the Coffee Cake Loaf

  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar, plus an extra pinch
  • ¾ cup warm milk, 110° F
  • 1 large egg
  • 1 egg yolk
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

For the Filling

  • 8 ounces dark chocolate, coarsely chopped
  • ½ cup sugar
  • 2 teaspoons cinnamon
  • 4 Tablespoons unsalted butter, room temperature, cut into small pieces

For the Crumb Topping

  • ¼ cup powdered sugar, plus 2 Tablespoons
  • ¼ cup all-purpose flour
  • 3 Tablespoons unsalted butter, room temperature, cut into small pieces

Instructions
 

For the Coffee Cake Loaf

  • In a medium bowl, sprinkle yeast and a pinch of granulated sugar over the warm milk. Let stand until foamy, about 5 minutes.
  • Whisk together the remaining ¼ cup plus 2 tablespoons granulated sugar, the whole egg and the egg yolk. Add to yeast mixture, combining gently.
  • In the bowl of your stand mixer, combine the flour and salt. Add the egg/yeast mixture and beat on low speed about 30 seconds.
  • Switch to the dough hook attachment. Add 1 stick butter and beat until smooth and soft, about 10 minutes (dough will be sticky).
  • Butter a large bowl or spray with vegetable oil.
  • Turn out dough onto floured surface; knead a few times until smooth. Place in the buttered bowl and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1½ hours.

For the Filling

  • Combine the chocolate, granulated sugar, and cinnamon.
  • Cut in butter with a pastry cutter or rub in with your fingers until combined.
  • Punch down dough. Transfer to a lightly floured work surface. Let the dough rest for 5 minutes.
  • Roll out the dough to an 18-inch square.
  • Brush the edges of the dough with egg wash. Spread filling over dough, reserving ½ cup for the topping.
  • Tightly roll dough like a jellyroll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist two or three times to “braid”.
  • Butter or oil a loaf pan or line with parchment paper.
  • Transfer dough to loaf pan and brush top with egg wash.

For the Crumb Topping

  • Combine the powdered sugar, flour, and butter with your fingers until crumbly.
  • Sprinkle crumb topping plus the reserved ½-cup chocolate filling over loaf.
  • Preheat oven to 350° F. Drape plastic wrap over dough. Let stand in a warm place until raised by half, 20 to 30 minutes.
  • Remove plastic wrap and bake, rotating loaf pan halfway through baking, until golden, about 1 hour.
  • Transfer loaf pan to a wire rack. Let cake cool completely before cutting.

Nutrition

Calories: 428kcal, Carbohydrates: 50g, Protein: 6g, Fat: 23g, Cholesterol: 55mg, Sodium: 105mg, Fiber: 3g, Sugar: 20g, Calcium: 29mg
Course: Breakfast, Brunch, Dessert
Cuisine: American
Author: Katrina Bahl
Keyword: bread, chocolate, cinnamon, coffee cake

Original recipes and images © In Katrina’s Kitchen

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