Posted on Friday, 18th February 2011 by Grace
This week has been an especially difficult week and I wanted to bake something extra special. I thought I was entitled to indulge a little and I decided to make Yeasted Chocolate Coffee Cake.
When I think of comfort food, chocolate, homemade bread and cake are on the top of my list. Plus the aroma of homemade yeast bread baking in the oven is intoxicating and always brings me back to a happy place. Wonderful memories from my childhood always come rushing back.
Unfortunately homemade bread and happy memories wasn’t going to “cure what ailed me” (really bad week) but adding a little chocolate (Chocolate makes you happy, right? Plus dark chocolate in moderation is good for you) could do the trick!
Baking also helps me to relax. I turn on the music (a little Springsteen always makes me happy) and I focus all my attention to the task at hand and even if it’s only for a little while I am able to push my worries aside. It’s amazing how a clear head can make you look at things differently and help you to remember all the many blessings in your life.
As I am writing and sharing with you today, I realize I could’ve probably baked anything. I needed a little “me” time to clear the cobwebs and it helped me to put things into perspective.
It’s just an added bonus that I chose to combine three of my favourite comfort foods and bake this amazing Yeasted Chocolate Coffee Cake.
I’ll leave you with this thought, a steaming hot mug of freshly brewed coffee, a slice of warm, freshly baked, Yeasted Chocolate Coffee Cake and “The River” blaring in the background, this will definitely “cure what ails you!”
Yeasted Chocolate Coffee Cake
(From Martha Stewart Living, March 2011 Edition)
- Coffee Cake
- Filling
- Crumb Topping
Makes 1 – 5-inch X 10-inch (12.7-cm X 25.4-cm) cake
For Coffee Cake
- 2¼ teaspoons (one ¼-ounce or one 8 gram envelope) active dry yeast
- ¼ cup plus 2 tablespoons (total 85 g) plus a pinch of granulated sugar
- ¾ cup (6 ounces) warm milk, 110° F (43° C)
- 1 large egg plus 1 large egg yolk
- 3 cups (375 grams) plain (all-purpose) flour
- ½ teaspoon kosher salt
- 1 stick (113.4 grams) unsalted butter, room temperature, plus more for bowl, pan and non-stick baking paper
- 1 large egg, lightly beaten with 1 tablespoon heavy cream (35%), for egg wash
- In a medium-sized bowl, sprinkle the yeast and a pinch of granulated sugar over the warm milk. Let stand until foamy, about 5 minutes.
- Whisk together the remaining ¼ cup plus 2 tablespoons (85 g) granulated sugar, the whole egg and the egg yolk. Whisk into yeast mixture.
- In the bowl of an electric stand mixer, combine the flour and salt. Add the egg mixture and beat on low speed until almost fully incorporated, about 30 seconds.
- Switch to the dough hook attachment. Add the butter and beat until smooth, soft, and slightly sticky, about 10 minutes.
- Butter a large bowl.
- Lightly flour a clean work surface. Turn out dough onto floured surface; knead a few times until smooth. Place in the buttered bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1½ hours.
For Filling
- 8 ounces (200 g or 1¼ cups) bittersweet chocolate, coarsely chopped
- ½ cup (112.5 g) granulated sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (57 g) unsalted butter, room temperature, cut into small pieces
- In a small-sized bowl, combine the 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 clean, lightly floured work surface. Let stand for 5 minutes.
- Roll out the dough to an 18-inch (46-cm) square (about 1/8-inch thick or .32-cm thick).
- Brush the edges of the dough square with egg wash. Spread filling over dough, reserving ½ cup (4 ounces) and leaving a 1-inch (2.54-cm) border.
- Tightly roll dough like a jellyroll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist two or three times to “braid”.
- Butter a 5-by-10-inch (12.7-by-25.4-cm) loaf pan. Line with non-stick baking paper, leaving 1-inch (2.54-cm) overhangs and then butter non-stick baking paper.
- Transfer dough to loaf pan and brush top with egg wash.
For Crumb Topping
- ¼ cup plus 2 tablespoons (total 47 g) confectioners’ sugar, sifted
- ¼ cup (31.25 g) plain (all-purpose) flour, sifted
- 3 tablespoons unsalted butter, room temperature
- In a small-sized bowl, combine the confectioners’ sugar, flour, and butter.
- Sprinkle crumb topping and reserved ½-cup (4 ounces) filling over cake.
- Preheat oven to 350° F (180° C). Drape plastic wrap over dough. Let stand in a warm place until raised by half, 20 to 30 minutes.
- Remove plastic wrap, and bake, rotating loaf pan halfway through baking, until golden, about 55 minutes. Reduce the oven temperature to 325° F (160° C). Bake until deeply golden, 15 to 20 additional minutes (cover with foil if the top of the cake gets too dark).
- Transfer loaf pan to a wire rack. Let cake cool.
- Remove cake from loaf pan.
- Enjoy!
Related posts:
- Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling
- Boston Cream Donuts
- Pâte Croissant and Pain au Chocolat-Croissant Dough-Chocolate Croissant
- Oreo® Key Lime Pie
- David Lebovitz’s Racines Cake – Chocolate Flourless Cake
Tags: after school treat, afternoon tea, bread fillings, breakfast, brunch, cake, cake fillings, cakes, chocolate, chocolate cake, chocolate dessert, coffee cake, crumb topping, dessert, desserts, food, food photography, food photos, Martha Stewart recipes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Recipes, Yeast Breads & Pizza Dough
Comments (32)
Subscribe
February 18th, 2011 at 4:47 pm
I wish I had a big ole slice of this right now!! This looks so yummy
February 18th, 2011 at 5:05 pm
Grace, I’ve always loved quiet time in the kitchen, it’s my therapy. Cooking (and music playing at the same time) takes my focus away from everyday worries (unless of course I’m rushing to get dinner on the table!). This coffee cake looks fabulous, and I am hopeful next week will be better!
February 18th, 2011 at 5:40 pm
Your coffee cake is just beautiful. You captured it so well in your photos.
February 18th, 2011 at 6:39 pm
Wow, look at those swirls of chocolate! Looks like you have a winner here, so pretty!
February 18th, 2011 at 8:06 pm
looks beautiful and delicious
haven’t made with yeast
February 18th, 2011 at 9:09 pm
Thanks Jeanette, it can only get better from here!
February 18th, 2011 at 9:09 pm
I’ll put the coffee on!
February 18th, 2011 at 11:12 pm
I’m a sucker for a good coffee cake… this one looks like it would fit the bill. Nicely done!
February 19th, 2011 at 12:23 am
This bread looks fantastic! I love the crumb topping.
QUESTION: Should the chocolate in the filling be melted or just chopped?
February 19th, 2011 at 5:45 am
Looks beautiful, especially that topping
Looks very tempting 
February 19th, 2011 at 5:57 am
The first crumb topping that has come together nicely for me and not dry.
February 19th, 2011 at 6:00 am
Hi Memoria, no the chocolate need not be melted, just coarsely chopped.
February 19th, 2011 at 6:03 am
Me too Kim, one of my favourite treats. When I lived in the US there was a coffee cake that Entenmann’s made that I used to go wild for, I tried to recreate a while back but failed miserably.
February 19th, 2011 at 7:08 am
Bad week – bummer!
I agree that baking something like this helps put the mind at ease at least for a little while. Stunning photos and amazing recipe! Great job Grace!
February 19th, 2011 at 8:48 am
looks great!
February 19th, 2011 at 10:05 am
Oh I love the swirls on the inside. This looks divine! And much better than any of the overpriced baked goods at Starbucks 8).
February 19th, 2011 at 10:39 am
Looks like another great recipe!
February 19th, 2011 at 10:47 am
This is such a beautiful coffee cake! I’ll bet it’s as tasty as it is beautiful!
February 19th, 2011 at 1:00 pm
Delicious Christina, I am a chocolate nut so it is perfect for me, too perfect I think.
February 19th, 2011 at 1:01 pm
I so agree. I am in the process of trying to replicate the petite vanilla scones. Wish me luck, I am attempting for the 3rd time this weekend.
February 19th, 2011 at 1:03 pm
Thank you so much!
February 19th, 2011 at 1:32 pm
Wow…stunning loaf. This would definitely take me to my happy place.
February 19th, 2011 at 3:41 pm
Gracie, what an outstanding cake! those chocolate swirls must have given it so much flavor…Your images just jump right off the page, simply magnificent!!!
I do love a black background
Cheers
Dennis
February 19th, 2011 at 4:30 pm
Thanks Dennis I love the black too.
February 19th, 2011 at 9:47 pm
Beautiful bread Grace. I love to listen to Steely Dan or have one of the National Lampoon Vacation movies going in the background. They’re great company. Hope you’re cheerier.
February 19th, 2011 at 10:15 pm
Thanks Sandra, seeing the light at the end of the tunnel.
February 19th, 2011 at 11:26 pm
Very delicious, thanks
February 19th, 2011 at 11:28 pm
Hello, gorgeous cake! This really does look incredible. I hope next week is a lot brighter for you.
February 20th, 2011 at 7:43 am
just found your site from tasteologie & have bookmarked your blog!
this cake looks fabulous & something that i am going to bake very soon…thanks!
February 20th, 2011 at 8:22 am
I hope you are doing better now that a few days have passed. This cake looks beautiful and very tasty!
February 20th, 2011 at 10:16 am
Thank you Marly, feeling much better, sun is shining today, I’m in a much happier place!
February 20th, 2011 at 10:17 am
Thank you for stopping by for a visit Linda, very happy you enjoyed the cake.