Chocolate Coffee Cake With Chocolate Streusel Topping Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray.
• In large bowl, stir 1 1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan.
• In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm.

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.

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.

Steps:

• Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.
• In a separate bowl mix cocoa, chopped nuts, and cinnamon together.
• Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
• Stir in chocolate chips.
• Transfer to prepared baking dish, and smooth out batter.
• To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
• Stir in chocolate chips and nuts.
• Sprinkle the streusel mixture evenly over cake batter in the pan.
• Bake for about 35-40 minutes (do not overbake).
• Delicious!

Steps:

• Heat oven to 350°F.
• Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• Prepare cake batter as directed on package, substituting the brewed coffee for the water.
• Pour into 15x10x1-inch pan sprayed with cooking spray; sprinkle with half the chocolate. Top with nut mixture and remaining chocolate.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.

Steps:

• Preheat the oven to 400; grease an 8x8x2" baking pan (or spray well with non-stick spray).
• In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter; set aside.
• In another bowl, mix the baking mix, 1/4 cup sugar, the remaining butter, the egg and water; beat vigorously for 1/2 minute, then pour into the prepared pan.
• Melt the chocolate chips and spoon over batter.
• With a knife, cut through batter several times to marble with the chocolate.
• Sprinkle the coconut mixture evenly over the top and bake 20 to 25 minutes.
• Serve warm or at room temperature.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.

Steps:

• STREUSEL.
• Mix all in small bowl and set aside.
• Coffee Cake.
• Combine all ingredients, mix well, beat 2 minutes at high speed.
• Spread 2/3 of batter in greased and floured 9x13 inch pan.
• Sprinkle half of streusel mixture over cake.
• Add rest of batter and sprinkle with rest of streusel.
• Bake at 350 degrees for 40-50 minutes.

Steps:

• Heat oven to 350°F Spray 9-inch square pan with nonstick cooking spray. Beat egg in large bowl. Add all remaining coffee cake ingredients except chocolate chips; mix well. Beat 30 strokes with spoon. Fold in chocolate chips. Pour into sprayed pan.
• In small bowl, combine all streusel ingredients; mix well. Crumble mixture over batter.
• Bake at 350°F for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Steps:

• In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.