Chocolate Chunk Coffee Cake Food

CHOCOLATE CHUNK-STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• Prepare cake batter as directed on package, substituting the brewed coffee for the water.
• Pour into 15x10x1-inch pan sprayed with cooking spray; sprinkle with half the chocolate. Top with nut mixture and remaining chocolate.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

CHOCOLATE CHUNK COFFEE CAKE

Steps:

• Oven 350 degrees. Grease 10-inch tube pan.
• Combine for topping: chocolate, nuts, 2/3 cup sugar and set aside.
• Beat sugar and butter till light and fluffy.
• Beat in eggs, sour cream, and vanilla till well mixed.
• Combine flour, baking powder, and baking soda in another bowl and add to batter slowly. Beat till smooth.
• Spoon and spread evenly 1/3 batter into pan.
• Sprinkle topping and alternate layers two more times.
• Bake 55-65 minutes or till toothpick inserted in center comes out clean.
• Cool on rack in the tube pan for 20 minutes before putting out onto serving plate.

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS

Steps:

• Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CHOCOLATE-PECAN COFFEE CAKE

Steps:

• Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

CHERRY-CHOCOLATE COFFEE CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
• Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
• Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
• Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
• Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.

CHOCOLATE CHIP COFFEE CAKE (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, cinnamon, baking soda, baking powder, sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE CHIP COFFEE CAKE GIFT TAG:
• Additional ingredients to be added by the recipient: 2 eggs, 1 cup sour cream, 1/2 cup butter, softened and 1 tsp vanilla extract.
• CHOCOLATE CHIP COFFEE CAKE INSTRUCTIONS:
• Preheat oven to 350.
• Place the eggs, sour cream, butter and extract in a large bowl and blend with an electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Pour the batter into a generously greased 9 x 13 inch pan.
• Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack.
• Store in an airtight container for up to 1 week.

CHOCOLATE CHIP STREUSEL COFFEE CAKE

Steps:

• STREUSEL.
• Mix all in small bowl and set aside.
• Coffee Cake.
• Combine all ingredients, mix well, beat 2 minutes at high speed.
• Spread 2/3 of batter in greased and floured 9x13 inch pan.
• Sprinkle half of streusel mixture over cake.
• Add rest of batter and sprinkle with rest of streusel.
• Bake at 350 degrees for 40-50 minutes.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat the oven to 350°F Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.
• Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Spread half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. It's ok to just put it in the middle and gently even out. It may not touch the edges of the pan but will spread out when cooking. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
• Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

CHOCOLATE-CHUNK CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F. Butter 9-inch-diameter springform pan; dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.
• sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 1/2 cups sugar, beating until well blended. Beat in eggs, 1 at a time. Add coffee mixture, sour cream and vanilla extract and beat to blend. Stir in flour mixture. Fold in half of chocolate pieces.Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer cake to rack; sprinkle remaining chocolate pieces over hoe cake. Cool 10 minutes. Cut around pan sides to loosen cake; release pan sides. Cool cake completely.
• Sift powdered sugar over cake. Cut into wedges and serve.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a mixing bowl, cream the butter, cream cheese and 1 1/4 cups of sugar.
• Beat in eggs and vanilla.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk.
• Stir in chocolate chips.
• Pour into a greased 9-inch springform pan.
• Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 15 minutes.
• Carefully run a knife around edge of pan to loosen.
• Remove sides of pan.
• Cool completely before cutting.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.
• Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
• Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)
• For topping:
• Mix powdered sugar and sour cream in bowl; drizzle over cake.

EASY CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.