Chocolate Sour Cream Coffee Cake Recipes

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside. In 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
• In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
• Spoon 2 cups of the batter into cooled chocolate; stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
• Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter.
• Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.

CHOCOLATE CHIP SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. 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 the butter and granulated sugar together 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 and then re-invert onto a rack to cool completely.

SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL

Steps:

• Place the flour, brown sugar, and salt in the bowl of a food processor. Pulse for a few seconds to mix. Add the pecans, and pulse until the pecans are finely chopped and thoroughly mixed.
• Add the butter and pulse until combined. The mixture should look like coarse sand. Cover and refrigerate.
• Whisk together the sugar, cocoa powder, and cinnamon. Set aside.
• Preheat oven to 350°F. Butter a 9"x 13"x 2" baking pan.
• Whisk together the flour, baking soda, baking powder, and salt. Set aside.
• Using an electric mixer or a stand mixer, beat the butter until smooth. Scrape down the sides of the bowl. Add the sugar, and beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides again and mix for another 30 seconds.
• Add the sour cream and vanilla, and mix just until combined. Add the flour mixture in 3 portions, scraping sides of bowl as needed. Mix each addition just until combined. Do not overmix.
• Pour one-third of the cake batter into prepared pan. Spread evenly.
• Sprinkle half of the swirl mixture evenly over the batter.
• Spread half of the remaining batter evenly over the swirl mixture.
• Sprinkle the remaining swirl mixture evenly over batter.
• Spread the remaining batter evenly over the swirl mixture.
• Sprinkle the crumb mixture evenly over the batter.
• Bake for 60-70 minutes, rotating the pan 3 times during baking. A pick inserted into the center of the cake should come out clean.
• Cool the cake in pan on wire rack for at least 30 minutes before serving.
• Store any leftovers at room temperature in a tightly sealed container for up to 3 days.

CHOCOLATE SOUR CREAM CAKE- SCRATCH RECIPE

Steps:

• Preheat oven to 325 degrees. Grease and flour three 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.
• Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)
• Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.
• In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.
• Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.
• Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.
• Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.
• Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!
• Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume.
• Use a separate bowl to separate the eggs. You will be using only the whites and if a yolk happens to break and gets mixed in, the recipe will not work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites.
• In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don't want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved.
• Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up).
• The frosting should be used right away as it sets up rather quickly. The cake can be kept at room temperature or refrigerated. Leftover frosting can be refrigerated or frozen. We found that we did not need to rewhip, but instead just used a fork to lightly stir.
• Makes 10 cups frosting
• (This recipe can be halved. The recipe posted is doubled so that I would have plenty for filling, frosting, and decorative piping).

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE SOUR CREAM CAKE

Steps:

• To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
• In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
• In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
• Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
• Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
• In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
• To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
• Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
• Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.

SOUR CREAM CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
• Scrape the batter into the prepared pan - it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners' sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil.
• Note: If using a pan other than a Bundt, baking time may need to be increased.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.
• In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
• Sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine. Add the wet mixture and sour cream to the dry ingredients and beat with an electric mixer just until well blended. Add the boiling water then stir until combined.
• Pour the batter evenly into the prepared baking dish. Bake at 350 degrees for 45 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside to cool.
• Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.
• In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer until smooth.
• Spread the frosting evenly onto the cooled to room temperature cake.
• Makes 18 servings. Leftover cake should be covered tightly and refrigerated.

CHOCOLATE SOUR CREAM COFFEE CAKE

Steps:

• Cream together the butter and sugar.
• Add eggs one-at-a-time.
• Gradually add the flour, baking powder, baking soda and salt.
• When dry ingredients are completely blended, add the sour cream& vanilla.
• Fold in the chocolate bits.
• Prepare streusal by mixing all ingredients together.
• Pour 1/2 of the batter into prepared loaf or tube pan.
• Top with 1/2 of the streusal.
• Add remaining batter on top of streusal.
• Top with with remaining streusal.
• Bake for one (1) hour at 350 degrees.