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Chocolate Swirl Coffee Cake

Chocolate Swirl Coffee Cake: A Richly Indulgent Treat

Indulge in a rich Chocolate Swirl Coffee Cake that's perfect for brunch or morning coffee.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Topping
  • 1 cup all-purpose flour can substitute with whole wheat flour for a denser texture
  • 1/2 cup light brown sugar can replace with white sugar for a lighter flavor
  • 1/4 cup granulated sugar can be omitted for a less sweet version
  • 1 teaspoon ground cinnamon consider using nutmeg for a unique twist
  • 1/4 teaspoon salt omit if following a salt-free diet
  • 1/2 cup unsalted butter coconut oil or margarine can be a suitable substitute
For the Coffee Cake
  • 2 cups all-purpose flour whole wheat flour can be used for a healthful spin
  • 2 teaspoons baking powder be sure it’s fresh for the best rise
  • 1 teaspoon baking soda avoid substituting directly with baking powder
  • 1/4 teaspoon salt can be omitted for a salt-free option
  • 1/2 cup unsalted butter soften coconut oil can work for a dairy-free version
  • 1 cup granulated sugar can be reduced to lessen sweetness
  • 2 large eggs for vegan options, Ener-G or flax eggs work well
  • 2 teaspoons vanilla extract use pure extract for the best results
  • 1 cup Greek yogurt substitute with sour cream or a vegan yogurt if preferred
  • 1 cup dark chocolate aim for at least 50% cacao for depth

Equipment

  • Mixing bowls
  • whisk
  • 9-inch round baking pan
  • Fork or hands for mixing

Method
 

Preparation Steps
  1. In a mixing bowl, combine all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and a pinch of salt. Pour in the melted unsalted butter and mix until crumbly.
  2. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  3. In another bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well blended.
  4. Cream softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  5. Alternately add dry ingredients and Greek yogurt to the creamed mixture, mixing gently until just combined.
  6. Stir in melted dark chocolate into 1 cup of the vanilla batter until fully incorporated.
  7. Spread half of the vanilla batter in the prepared pan, add dollops of chocolate batter, swirl gently, then spoon the remaining vanilla batter on top.
  8. Sprinkle the crumb topping evenly over the surface of the batter.
  9. Bake for 40-45 minutes, checking for doneness with a toothpick.
  10. Allow the cake to cool in the pan on a cooling rack for 20-30 minutes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 6IUCalcium: 1mgIron: 8mg

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate or freeze slices.

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