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–+ servings
Dark Chocolate Coffee Cake @Katrinaskitchen

Dark Chocolate Coffee Cake Recipe

Yield: 1 loaf
Prep Time: 3 hrs
Total Time: 3 hrs 30 mins
Moist coffee cake swirled and studded with dark chocolate

Ingredients
  

  • For Coffee Cake:
  • 2¼ teaspoons one envelope active dry yeast
  • ¼ cup plus 2 tablespoons plus an extra pinch of granulated sugar
  • ¾ cup warm milk 110° F
  • 1 large egg plus 1 large egg yolk
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 stick unsalted butter room temperature
  • 1 large egg lightly beaten with 1 tablespoon heavy cream, for egg wash
  • For Filling:
  • 8 ounces 1¼ cups bittersweet chocolate, coarsely chopped
  • ½ cups sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons unsalted butter room temperature, cut into small pieces
  • For Crumb Topping:
  • ¼ cup plus 2 tablespoons powdered sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter room temperature, cut into small pieces

Instructions
 

  • For Coffee Cake:
  • 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 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.