Take your next coffee cake up a notch with a swirl and drizzle of chocolate! Breakfast has never been better!
INGREDIENTS FOR CRUMB TOPPING
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
INGREDIENTS FOR CHOCOLATE SWIRL COFFEE CAKE
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 and 1/4 cups sour cream
- 1/2 cup butter (1 stick), room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 6 ounces SoChatti chocolate and 2 ounces for decorating
INSTRUCTIONS FOR CRUMB TOPPING
Step 1. In a bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter and mix until combined. Place aside while you prepare the rest of the coffee cake.
INSTRUCTIONS FOR CHOCOLATE SWIRL COFFEE CAKE
Step 1. Preheat oven to 350 degrees. Grease a 9" springform pan.
Step 2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
Step 3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, mix together the butter and sugar until light and fluffy, about 2 to 3 minutes. Mix in the vanilla. Then add in the eggs, one at a time, mixing well after each addition then scrape down the bowl and then mix again.
Step 4. With the mixer off, add in the flour mixture in three additions, alternating with the sour cream in two additions. Stir well to combine.
Step 5. Pour the batter into the prepared springform pan. Drizzle your SoChatti chocolate (6 ounces) over the top of the batter. Sprinkle the crumb topping evenly over the chocolate. Bake for 50 to 60 minutes, or when a cake tester is used, and the center comes out clean. (You can cover the top of your coffee cake with foil to prevent over browning if needed.)
Step 6. Place the cake in the pan on a cooling rack and cool completely before serving and drizzle with additional SoChatti chocolate.