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Chocolate Coffee Cake Recipe

Friends, there is just something about chocolate cake for me. I can say no to ice cream, fruit, and creamy desserts all day long but a good, dense, moist chocolate cake, well it’s my kryptonite.

Last week was Valentine’s Day, so I took the opportunity to create a Chocolate Coffee Cake to take and share with my bible study friends. The reviews were pretty great so I wanted to share this bad boy with you, even though Valentine’s Day and the official chocolate season are behind us.

Chocolate Coffee Cake Recipe

Another point I should be super real about, there is no chocolate season for me, I believe in eating chocolate every single day. That said, I can’t eat chocolate cake every day, I am sure my doctor would have plenty to say to me about that! A small amount of dark chocolate, well, I’m sure you know by now, is good for you!

What food brings you joy? I’d love to know, share it in the conversation below.

Chocolate Coffee Cake Recipe

Let’s get to the good stuff! Chocolate Coffee Cake. This simple recipe has 3 parts- the batter, the filling, and the crumbly topping. It’s the topping that makes this a coffee cake so you don’t want to skip that.

Chocolate Coffee Cake Recipe

Prepare the topping, filling, and batter in separate bowls. Pour 1/2 of the batter into a prepared baking dish. Sprinkle the filling over the batter and then pour on the remaining batter. Dust the top with the crumbly topping and place the cake in the oven.

Cake in the oven baking

This cake is ready to serve as soon as you pull it out of the oven, although I like it better at room temperature.

Chocolate Coffee Cake

Cake

2 cups flour

2 cups sugar

1/3 cup extra dark cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup water

2 eggs

½ cup buttermilk

1 ½ teaspoon vanilla

Filling

½ cup semi-sweet chocolate chips

½ cup finely chopped pecans

1 teaspoon flour

Topping

6 tablespoons butter, softened

¾ cup flour

¼ cup extra dark cocoa

½ cup powdered sugar

¼ teaspoon salt

½ cup semi-sweet chocolate chips

½ cup finely chopped pecans

Preheat the oven to 350 degrees.  Prepare an 8×11-inch glass baking dish by spraying it with non-stick spray.  Prepare the toping by mixing all of the ingredients in a small bowl, mash with a fork or cut with knives until the mixture is course and crumbly, set aside.

To make the filling, mix the chocolate chips and nuts with the flour and set aside.

Prepare the cake batter by mixing the flour, sugar, cocoa, baking soda, and salt in a bowl.  In a small saucepan, bring the water and butter to a boil.  Add the butter liquid to the flour mixture and mix well.  Add the eggs, vanilla, and buttermilk and stir well.  Pour ½ of the batter into the prepared pan.  Sprinkle the mixture over the batter.  Top with the remaining batter.  Next, Sprinkle the topping over the batter. 

Place the cake into the oven and bake for 28-32 minutes until the cake is puffed and a toothpick inserted in the cakes center comes out clean.

Did you know that cake freezes quite well? It’s true! If you make this cake and decide to freeze part of it, follow these simple steps and you will be amazed at how fresh this cake tastes right out the the freezer.

  1. If you’re going to freeze cake, do it as soon as it is cool enough to touch.
  2. Slice the freezer portion and place it in a zip top bag and straight into the freezer. Don’t worry if condensation forms in the bag, that’s good moisture to lock in.
  3. When you’re ready to serve the frozen cake, just let it come to room temperature in the bag before plating.

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Brie stuffed pear

Friday, March 1st, 10:30-1:30 French Workshop French Bistronomy- French main course dishes made with time-honored techniques and all with a fresh twist.  These spectacular recipes are sure to become signature dishes on repeat in your homes.  Combine them for a large meal or do as the French, serve each one alongside a delicious Crispy Gems Salad and you have dinner ready X 4! In this hands-on class, we will cook together for a fabulous day of camaraderie and learning.  French bistros have changed over the years, with many combining the classics with fresh flavors and new ingredients to create a gastronomic experience like no other.  After all, simple ingredients when prepared well, are both sensational and satisfying.  Our day will begin with an Amuse Bouche of Brie Stuffed Pear En Croute before we dive into my flawless READ MORE

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Reader interactions

5 Replies to “Chocolate Coffee Cake Recipe”

  1. Was excited to give this a try! Followed recipe very closely, size of glass baking dish, oven temp, etc but at 28 minutes was no where near set in the middle. Checked every 5 minutes after that and wound up cooking 50 minutes. Outside edges tasted a little overdone but cake rose as expected and everything but outside edges tasted wonderful.

    Reply

    1. Well, I am glad it got done. Every oven is different, hence cooking time is a basic starting point. Be sure you are leaving the oven door closed; when you open it, it creates hotspots and takes longer. If you have convection bake, next time you have this situation, I recommend switching to convection for 3-4 minutes to get the humidity out of the oven. Hope you liked the cake!
      XO Lorie

      Reply

  2. Well, I am glad it got done. Every oven is different, hence cooking time is a basic starting point. Be sure you are leaving the oven door closed; when you open it, it creates hotspots and takes longer. If you have convection bake, next time you have this situation, I recommend switching to convection for 3-4 minutes to get the humidity out of the oven. Hope you liked the cake!
    XO Lorie

    Reply

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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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