Chocolate Chunk Sour Cream Coffee Cake - Chocolate

FILLING ---

3/4 cup sugar
2 teaspoons ground cinnamon
12 ounces semisweet chocolate, coursely chopped
1 cup walnuts, coursely chopped (finely ground for Sandy)

COFFEE CAKE ---

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup sour cream, at room temperature

MAKE THE FILLING ---
1. In a small bowl, combine the sugar and cinnamon. Add the chocolate and walnuts and stir to combine.

MAKE THE COFFEE CAKE ---
2. Preheat the oven to 350 degrees. Lightly butter the bottom, sides, and center tube of a 10-by-4-inch round tube pan. Lightly dust the bottom and sides of the pan with flour and tap out the excess.
3. In a medium bowl, sift together the flour, baking powder, and baking soda.
4. In a large bowl, using a hand held electric mixer, set at low speed, beat the butter for 30 seconds, until creamy. Gradually add the sugar and beat at medium speed 1 or 2 minutes, until light and fluffy. One at a time, add the eggs, beating well after each addition. Beat in vanilla. In 3 additions, beat at low speed, mix in the dry ingrediants, alternately with the sour cream.
5. Scrape 1/3 of the batter into the prepared pan. Using a small, off-set spatula, spread the batter evenly. Cover the batter with 1/3 of the filling. Scrape half of the remaining batter over the filling and spread evenly. Cover the batter with half the remaining filling. Scrape the remaining batter into the pan, spread evenly and cover with the remaining filling. Bake the coffee cake for 55 to 65 minutes, until a toothpick inserted into the cake comes out clean. Cool the cofee cake in the pan on a wire rack for 15 minutes, until the chocolate on top starts to harden. Run a knife around the pan to loosen and invert onto a wire rack. Quickly re-invert the cake onto another wire rack and cool completely.

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