Chocolate Coffee Cake

Name: Chocolate Coffee Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 7 grams package active dry yeast; 57 grams cold butter; 1 egg, beaten; 84 milliliters evaporated milk; 31 grams all-purpose flour; 1 teaspoon ground cinnamon; 2 Tbsps nonfat dry milk powder; 1 teaspoon salt; 170 grams cup semisweet chocolate chips; 50 grams sugar; 237 milliliters warm water (110° to 115°)

Chocolate Coffee Cake might be a good recipe to expand your breakfast recipe box. This recipe makes 16 servings with 122 calories, 2g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have evaporated milk, sugar, warm water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Users who liked this recipe also liked Chocolate Chip Pound Cake With Chocolate-coffee Liqueur Sauce, Marbled Chocolate Coffee Cake with Chocolate-Cashew Crumb Topping, and Chocolate Coffee Cake.

Instructions

In a large bowl, dissolve yeast in water; let stand for 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add butter, sugar, egg, salt and milk powder; mix well.

Ingredients you will need

Powdered Milk

Butter

Sugar

Salt

Egg

Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Dough

All Purpose Flour

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.

Equipment you will use

Bowl

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.

Ingredients you will need

Chocolate Chips

Cinnamon

Butter

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

Bowl

Punch the dough down; roll into a 20-in. x 10-in. rectangle.

Ingredients you will need

Dough

Punch

Roll

Spread with filling.

Ingredients you will need

Spread

Roll up, jelly-roll style, starting with a long side; seal seam.

Ingredients you will need

Jelly

Roll

Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan.

Equipment you will use

Frying 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.

Equipment you will use

Oven

Let stand for 10 minutes; invert onto a wire rack to cool.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

7grams

package active dry yeast 57grams

cold butter 1

egg, beaten 84milliliters

evaporated milk 31grams

all-purpose flour 1teaspoon

ground cinnamon 2Tbsps

nonfat dry milk powder 1teaspoon

salt 170grams

cup semisweet chocolate chips 50grams

sugar 237milliliters

warm water (110° to 115°)

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Coffee Cake can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.