Chocolate Cream Cheese Coffee Cake Recipes

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CHOCOLATE CREAM CHEESE COFFEE CAKE



Chocolate Cream Cheese Coffee Cake image

Chocolate cake, sweet cream cheese, and a nutty crumb topping combine to make this fantastic Chocolate Cream Cheese Coffee Cake!

Provided by Jennifer McHenry

Categories     cakes

Time 1h15m

Number Of Ingredients 22

1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
pinch of salt
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
1/4 cup chopped hazelnuts
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract
1 & 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1/2 cup plain or vanilla yogurt

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.

CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla
1 box (1 lb 3.5 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup powdered sugar
2 tablespoons milk

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.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg

BEST CHOCOLATE-CREAM CHEESE POUND CAKE



Best Chocolate-Cream Cheese Pound Cake image

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

cooking spray
1 cup unsweetened dark cocoa powder
½ cup hot coffee
½ cup whole milk, warmed
3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 eggs, at room temperature
2 egg yolks, at room temperature

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.

Nutrition Facts : Calories 542 calories, Carbohydrate 67.7 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 2.8 g, Protein 7.8 g, SaturatedFat 17.4 g, Sodium 388.9 mg, Sugar 43.6 g

EASY CHOCOLATE CHIP COFFEE CAKE



Easy Chocolate Chip Coffee Cake image

A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Provided by MRSMTAYLOR

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
¼ cup milk
1 cup semisweet chocolate chips
½ cup chopped pecans
¼ cup white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 61.8 g, Cholesterol 86.7 mg, Fat 27.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 14.5 g, Sodium 320.4 mg, Sugar 39.9 g

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE



Chocolate Chip Cream Cheese Coffee Cake image

Make and share this Chocolate Chip Cream Cheese Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 lb unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup milk
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

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.

Nutrition Facts : Calories 600, Fat 35.8, SaturatedFat 21.8, Cholesterol 107.6, Sodium 183.3, Carbohydrate 68.3, Fiber 2.6, Sugar 40.9, Protein 7

CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

Make and share this Chocolate-Cream Cheese Coffee Cake recipe from Food.com.

Provided by Pinay0618

Categories     Breads

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 21

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup cold butter, cut up
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 tablespoon flour
1 large egg
1 teaspoon vanilla extract, divided
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Stir together 1 1/3 cups flour and brown sugar in a small bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans. Set aside.
  • Beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended. Add egg and 1/2 teaspoon vanilla, beating until blended.
  • Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  • Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  • Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  • Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans. Dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife. Sprinkle reserved pecan mixture evenly over cake batter.
  • Bake at 350° for 45 minutes or until set. Cool on a wire rack.
  • Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle evenly over tops of coffee cakes.

Nutrition Facts : Calories 422.1, Fat 21.1, SaturatedFat 11.1, Cholesterol 71, Sodium 211.1, Carbohydrate 54.3, Fiber 1.9, Sugar 37.5, Protein 5.1

CHOCOLATE CREAM CHEESE CAKE



Chocolate Cream Cheese Cake image

Make and share this Chocolate Cream Cheese Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 20

2 cups sugar
1 cup oil
2 large eggs, beaten lightly
2 teaspoons vanilla
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cocoa, measured then sifted
3 cups flour
1 cup sour milk or 1 cup buttermilk
1 cup warm, brewed coffee
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature semisweet chocolate chips
1 cup confectioners' sugar
3 unsweetened chocolate squares, melted and cooled
2 tablespoons unsalted butter
hot water (to thin if needed)

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.

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