Chocolate Ripple Coffeecake Recipes

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CHOCOLATE RIPPLE COFFEE CAKE



Chocolate Ripple Coffee Cake image

Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.

Provided by kay cameron

Categories     Breads

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 5

1 (250 g) packet chocolate ripple biscuits
600 ml cream, whipped till stiff with
1 dash vanilla
2 cups cooled extra strong black coffee (you can add a dash of Brandy to this if you want)
flake chocolate bar, crumbled

Steps:

  • You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
  • Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
  • Dunk a biscuit in the coffee and then let excess coffee run of it.
  • Place the biscuit side up and stand it in the cream dab you put on the plate.
  • Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
  • Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
  • Now cover the whole cake in the left over cream.
  • All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
  • Place cake in fridge for at least 4 or 5 hours.
  • Just before serving place crumbled flake on the top.
  • You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
  • It will still turn out fine.

Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7

EASY CHOCOLATE CHIP COFFEE CAKE



Easy Chocolate Chip Coffee Cake image

A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Provided by MRSMTAYLOR

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
¼ cup milk
1 cup semisweet chocolate chips
½ cup chopped pecans
¼ cup white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 61.8 g, Cholesterol 86.7 mg, Fat 27.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 14.5 g, Sodium 320.4 mg, Sugar 39.9 g

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