How To Make Chocolate Coffee Cake
Filled with a chocolate and coffee filling, this coffee cake is great with a cup of joe anytime or as a dessert ending to a perfect brunch.
Preheat oven to 350 degrees F. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
Spread a third of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
Bake for 35 to 38 minutes, until a cake tester inserted into center comes out clean. Let cool 30 minutes. Invert onto a plate.
- Calories: 409.82kcal
- Fat: 18.82g
- Saturated Fat: 11.12g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.97g
- Polyunsaturated Fat: 1.05g
- Carbohydrates: 55.67g
- Fiber: 1.22g
- Sugar: 30.68g
- Protein: 5.78g
- Cholesterol: 91.95mg
- Sodium: 278.17mg
- Calcium: 91.52mg
- Potassium: 131.28mg
- Iron: 1.97mg
- Vitamin A: 167.64µg
- Vitamin C: 0.26mg
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