Chocolate Cream Cheese Coffee Cake Food

CHOCOLATE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
• Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

CHOCOLATE CREAM CAKE

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
• Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of 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.

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
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RICH CHOCOLATE CHIP COFFEE CAKE

Steps:

• Cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. , Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter., Bake uncovered at 350° for 30 minutes; cover and bake until a toothpick inserted in the center comes out clean, 30-40 minutes longer. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.

CHOCOLATE CREAM CHEESE COFFEE CAKE

Steps:

• Combine the flour, brown sugar, and salt. Add the butter and mix with a fork or your fingers until the mixture forms crumbs. Stir in the hazelnuts.
• Refrigerate while you make the cake.
• Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, flour, egg, and vanilla until thoroughly combined and smooth.
• Set aside while you make the cake.
• Combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the cooled chocolate and the vanilla.
• Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of yogurt. Mix just until combined.
• Transfer the batter to the prepared pan, and spread evenly.
• Drop the cream cheese mixture over the top of the cake batter. Use a thin knife to swirl the cream cheese mixture into the cake.
• Sprinkle the topping mixture over the top of the cake.
• Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean. Cool in the pan before serving.

BEST CHOCOLATE-CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
• Stir flour, salt, and baking powder together in a bowl.
• Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• 1. A stand mixer works best for this recipe for me. Cream together the butter and cream cheese on high until almost white. Gradually add sugar. Gradually add the cocoa. Add the dash of cinnamon. Never stop the mixer if possible. Add the eggs one at a time incorporating each completely before adding the next. Add the vanilla. Add the salt.
• 2. Gradually add the flour one cup at a time incorporating each completely. Turn the mixer on high and mix for at least another minute.
• 3. Pour the cake batter into a well greased and floured tube pan. May use powdered sugar instead of flour if you like. This will add to the crispness of the sides. Place cake in a cold oven and bake at 315 degrees for approximately 2 hours. I usually check the readiness with a knife at 1 hour 45 minutes. Allow to stand in the pan about 20 minutes before turning out. Then allow another 20 minutes before cutting to serve.
• 4. Can place on a beautiful cake plate and surround with frosted grapes or chocolate dipped strawberries. This cake is wonderful alone or served with ice cream or fruit or both! Whipped cream is nice too!

CREAM CHEESE COFFEE CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with oil or butter.
• In a bowl, sift together 3 cups of flour, baking soda, and baking powder. Set aside.
• In a large bowl, add 1/2 cup of butter and 1 cup of granulated sugar. Beat with an electric mixer on medium speed until light and fluffy (this process is called u201ccreaming the butter and sugaru201d). Add the egg and beat until combined.
• Add in the sour cream and vanilla, and continue to beat until well-combined.
• Add the dry ingredients into the bowl. Beat until the mixture forms into a sticky dough.
• Spread half of the dough evenly into the greased baking dish.
• To make the cream cheese filling, beat together cream cheese, 1/2 cup granulated sugar, and 1 egg in a bowl until smooth. Spoon over the mixture over the dough.
• Drop spoonfuls of the remaining dough over the cream cheese mixture.
• To make the topping, combine pecans, brown sugar, 1/3 cup of flour, and 1/3 cup butter in a bowl until crumbly. Sprinkle topping over the dough.
• Bake for 45 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool completely before slicing. Enjoy!

CHOCOLATE CREAM CHEESE CAKE

Steps:

• Heat oven to 350 degrees. Lightly grease and flour the bottom only of a 9 x 13 inch glass baking dish.
• In a large mixing bowl combine the cake mix, pudding mix, water, vegetable oil, vanilla, and eggs.
• Mix on low for about 30 seconds, and then on medium speed for about 2 minutes.
• Pour cake batter into prepared pan.
• In another large mixing bowl, beat the cream cheese, sugar, and egg with hand mixer on medium speed until smooth and creamy.
• Fold in the chocolate chips.
• Spoon the cream cheese filling by tablespoonfuls over the batter.
• Using a table knife, swirl the cream cheese batter back and forth, then turn the pan and swirl it in the opposite direction. When swirling the cream cheese batter, be sure it goes down into the cake batter, not just on the surface.
• Bake for 35-40 minutes or until a toothpick inserted comes out clean.
• Cool completely before frosting.
• In a medium sized bowl, beat together the butter, cocoa, milk, vanilla, and powdered sugar until until creamy and well blended.
• Frost the cooled cake.

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE

Steps:

• Set oven rack to middle of oven; preheat to 350°.
• Butter and flour a 12-cup straight-sided tube pan; set aside.
• In a bowl, stir the flour, baking powder, baking soda, and salt together.
• In the bowl of a stand mixer, beat cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes.
• Add the eggs one at a time, beating until smooth after each addition.
• Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.
• Beat in milk, then beat in remaining dry ingredients.
• Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.
• Make crumb topping: stir all the dry ingredients together in a bowl; mix well.
• Stir in butter and continue stirring until the mixture forms large crumbs.
• Sprinkle the crumb topping evenly over the batter.
• Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.
• Cool cake in pan on a rack for about 15 minutes; invert cake to a plate, remove pan, then invert cake again onto the rack to cool completely.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
• To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
• To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
• With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
• To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
• Sprinkle the streusel on top of raspberries.
• Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
• Store in the fridge.

CHOCOLATE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 F.
• Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
• Combine sugar, oil and eggs.
• Beat for one minute until smooth.
• Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
• Set batter aside.
• For filling, cream sugar with cream cheese.
• Add vanilla, egg and chocolate chips.
• Blend until smooth.
• Ladle half of batter into pan.
• Spoon filling evenly over this layer.
• Cover with remaining batter.
• Bake for 70 minutes or until cake tests done.
• Top should spring back when touched.
• Let cake cool at least 30 minutes before removing from pan.
• If cake sticks, place on a warm burner to loosen up and help release cake.
• Cake will firm up as it comes to room temperature.
• For glaze, combine all ingredients to form a pourable liquid.
• Thin with hot water if necessary.
• Pour over cooled cake.
• This cake freezes well and keeps for several days covered at room temperature.

MOCHA CHOCOLATE CHIP CAKE (WITH ESPRESSO CREAM CHEESE FROSTING)

Steps:

• Preheat the oven to 325 degrees, grease and flour three 8x2 inch round pans. This could also be baked in two 9 inch rounds or a 9x13 pan.
• In 1/4 cup very hot water, dissolve the espresso powder, followed by the cocoa powder. Set aside
• In a medium bowl add the flour, baking powder, baking soda and salt. Whisk to blend and set aside.
• In another bowl, add the buttermilk, oil, vanilla and the hot water/espresso/cocoa mixture. Stir to blend.
• In the bowl of your mixer, add the butter and mix at medium speed until smooth Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color, increased volume and fluffy.
• Add the eggs one at a time mixing until the yellow of the yolk disappears.
• Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 additions of liquid ingredients).
• Do not mix above medium speed or over mix the cake batter.
• Fold in the mini chocolate chips.
• Bake at 325 degrees for 22-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.
• Mix coffee and powdered sugar and set aside to cool.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.
• Add the espresso that has been mixed with the vanilla
• Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.
• This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer.

COFFEE & CHOCOLATE CHEESECAKE

Steps:

• Crush the biscuits either by hand or machine.
• Melt the butter and stir into the bisuits.
• Soften the chocolate spread for about 30secs in the microwave then mix into the biscuit mixture.
• Spread out in the bottom of a 25cm dish and firm down with your hands.
• Put in the fridge to cool.
• Whip the cream.
• Mix well the philadelphia, mascarpone and icing sugar.
• Stir in the dissolved coffee and grated chocolate.
• Combine the cheese mixture and the cream.
• Spread over the biscuit base then return to the fridge for at least 1/2 an hour.