Chocolate Coffee Cake
The secret to a really good chocolate coffee cake is the addition of sour cream which makes it rich and balances out the sweetness of the chocolate.
Ingredients
Makes: 1 cake
- 2 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon bicarb soda
- 125g butter, softened
- 1 cup white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla essence
- 1 cup dark chocolate chips
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 degrees C and grease and flour a 23x33cm cake tin.
- In a medium bowl, stir together the flour, baking powder and bicarb 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 tin. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter and then the remaining chocolate chip mixture.
- Bake for 25-30 minutes or until a skewer inserted near the centre comes out clean.
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Reviews and Ratings
Global Ratings:
(141)
Reviews in English (108)
this was great. easy to make. i took the advise of another reviewer and added applesauce (about1/2 cup) since some said it was too dry. mine came out really moist. i also substituted brown sugar for the white sugar for the topping and mini chips. we will definitely make this over and over. has to cook a lot longer too. - 22 Aug 2004 (Review from Allrecipes USA and Canada)
I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!! - 04 Sep 2006 (Review from Allrecipes USA and Canada)
This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again. - 19 Feb 2006 (Review from Allrecipes USA and Canada)