Yeasted Chocolate Coffee Cake Recipes

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YEASTED CHOCOLATE COFFEE CAKE



Yeasted Chocolate Coffee Cake image

Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h40m

Yield Makes one 5-by-10-inch cake

Number Of Ingredients 15

2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature

Steps:

  • Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  • Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  • Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  • Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  • Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  • Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  • Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

YEASTED COFFEE CAKE



Yeasted Coffee Cake image

This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 23

2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
1/4 cup warm water (100 to 110 degrees)
1 1/2 sticks unsalted butter, room temperature, plus more for pan
1/4 cup granulated sugar
2 large egg yolks
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1/3 cup sour cream
1 2/3 cup gluten-free all-purpose flour, plus more for work surface
1 cup gluten-free bread flour
1 teaspoon coarse salt
1 cup raisins
1 cup golden raisins
1 cup slivered almonds, toasted
1/2 cup sugar
Zest of 2 oranges
Zest of 2 lemons
2 tablespoons orange liqueur
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup gluten-free all-purpose flour
3 tablespoons unsalted butter, room temperature

Steps:

  • In a small bowl, mix together yeast and warm water; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and granulated sugar on medium speed, scraping down the sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
  • Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
  • In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
  • Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, 3 to 4 hours, or refrigerate overnight.
  • Make the filling: Place all of the ingredients except egg and cream in a medium bowl and stir until well combined.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Brush edges with egg wash. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 10-by-5-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  • Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  • Preheat oven to 375 degrees. Drape plastic wrap over dough. Let stand in a warm place until doubled in volume, about 1 hour.
  • Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 20 to 30 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

CHOCOLATE COFFEE CAKE



Chocolate Coffee Cake image

My grandmother used to make this coffee cake every year during the holidays. Now I serve it to my family every Christmas morning.-Debbie Keller, Goose Creek, South Carolina

Provided by Taste of Home

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
1 large egg, beaten
1 teaspoon salt
2 tablespoons nonfat dry milk powder
3 to 3-1/2 cups all-purpose flour
FILLING:
1 cup semisweet chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside. , Punch the dough down; roll into a 20x10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool.

Nutrition Facts : Calories 230 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

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