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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