CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
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.
COCONUT CRUST
This makes for a different type of pie.
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 2
Steps:
- Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g
MOCK CHOCOLATE COOKIE CRUST
Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies.
Provided by The Purple Baker
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
- Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.
Nutrition Facts : Calories 279 calories, Carbohydrate 43.6 g, Cholesterol 30.5 mg, Fat 12.7 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 8 g, Sodium 83.6 mg, Sugar 31.4 g
COCOA GRAHAM CRACKER CRUST
Make and share this Cocoa Graham Cracker Crust recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 10m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Mix together and press into 9-inch pie plate.
- Freeze until ready to use.
Nutrition Facts : Calories 2335.9, Fat 165.7, SaturatedFat 95.1, Cholesterol 366, Sodium 2163.2, Carbohydrate 223.7, Fiber 24.5, Sugar 101.1, Protein 26.2
COCOA CRUMB CRUST
Make and share this Cocoa Crumb Crust recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 13m
Yield 1 (9-inch) crust
Number Of Ingredients 4
Steps:
- Mix all ingredients thoroughly in a bowl.
- Press into a 9-inch pie plate.
- Bake at 350 degrees for 8 minutes (do not overbake, as crust will be hard).
- Cool completely, and fill.
Nutrition Facts : Calories 2424.7, Fat 138.1, SaturatedFat 62.3, Cholesterol 183.2, Sodium 1536.7, Carbohydrate 293.4, Fiber 13.9, Sugar 39.5, Protein 19.6
STRAWBERRY COFFEE CAKE WITH COCOA CRUMBS
Fresh strawberries hide in the sour cream coffee cake batter for a sweet surprise upon cutting into. The cocoa crumb topping adds a nice balance.
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the crumb topping: Combine the flour, brown sugar, cocoa powder, 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.
- For the cake: 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 strawberries 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; re-invert onto a rack to cool completely.
- For the glaze: When the cake is cool, whisk the confectioners' sugar and milk together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
SUPER-DUPER COCOA-RIFIC COFFEE MALT!
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Put the malted milk powder, cocoa, instant coffee, and sweetener in a tall glass. Add 2 ounces of hot water, and stir until ingredients have completely dissolved. Add 5 ounces cold water.
- Add soymilk, creamer, and ice, and stir well. Finish with whipped topping, if using. AWESOME!
COCOA-SWIRL COFFEE CAKE WITH HAZELNUT CRUMB
It looks fancy, but this streusel-topped marvel is a blessedly low lift-you don't even need to pull out your mixer. The cake is extra-tender thanks to a reverse-creaming technique; yogurt in the batter adds moisture and tang, and a hazelnut topping caps things off with a heavenly crunch.
Provided by Sarah Carey
Time 1h45m
Yield Serves 8 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until fragrant and golden brown and skins are loosened. Rub nuts in a clean kitchen towel to remove skins, then coarsely chop.
- Brush a 9-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment, then dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using your fingers, work butter into mixture until it has the texture of coarse meal. Remove and reserve 2/3 cup of mixture.
- Make a well in center of remaining mixture in bowl and add eggs, whisking to break up, then add yogurt and vanilla. Whisk to combine into a batter (you might see some small specks of butter; that's okay). Scrape about three-quarters of batter into prepared pan, then whisk cocoa into remaining batter. Dollop evenly over top and swirl with a toothpick or skewer.
- Return reserved flour-butter mixture to bowl and stir in hazelnuts until a granola-like mixture forms. Sprinkle over top of batter in pan, squeezing to create clumps. Bake until top of cake springs back when lightly pressed, about 45 minutes. Let cool in pan 10 minutes.
- Using overhangs, lift out of pan and transfer to a wire rack; let cool completely. Cut into 12 squares. Cake can be stored in an airtight container at room temperature up to 2 days.
CRUMB-TOPPED COCOA BANANA BREAD
Make and share this Crumb-Topped Cocoa Banana Bread recipe from Food.com.
Provided by The Daycare Lady
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F . Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, stir together flour, sugar, cocoa, baking soda, salt, baking powder, ginger and mace. Add eggs, oil and banana; stir with spoon just until all ingredients are well blended.
- In small bowl, blend all crumb topping ingredients until fine crumbs form.
- Spoon batter into prepared pan. Sprinkle topping evenly over top.
- Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
- Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely. (Loaf may be stored in refrigerator, well wrapped, for up to 1 week.) 1 loaf.
Nutrition Facts : Calories 294.6, Fat 11.4, SaturatedFat 2.1, Cholesterol 37.8, Sodium 228.5, Carbohydrate 45.9, Fiber 1.8, Sugar 27.9, Protein 3.7
CHOCOLATE CRUMB CRUST
Categories Chocolate Dessert No-Cook Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch Crust
Number Of Ingredients 4
Steps:
- Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
HERSHEY'S CHOCOLATE CRUMB CRUST
Make and share this Hershey's Chocolate Crumb Crust recipe from Food.com.
Provided by Cindy W.
Categories Dessert
Time 20m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.
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