German Chocolate Swirl Loaf Recipes

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GERMAN CHOCOLATE SWIRL LOAF



German Chocolate Swirl Loaf image

Yield 10

Number Of Ingredients 7

1 loaf Rhodes Bread Dough , thawed and risen
2 tablespoons sugar
1/4 cup packed flaked coconut
1/4 cup milk chocolate chips
1 tabelspoon chopped pecans
2 tablespoons sugar crystals, if desired
additional coconut, if desired

Steps:

  • Flatten loaf into a 7x11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8 1/2x4 1/2x2 1/2-inch bread pan. Cover with sprayed plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350°F 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking.

Nutrition Facts : Nutritional Facts Serves

GERMAN CHOCOLATE CHEESECAKE SWIRL CAKE



German Chocolate Cheesecake Swirl Cake image

Creamy cheesecake swirls accent the rich German chocolate cake. This is an old family recipe which is honestly my favorite recipe that my Grandmother gave me. Top with shredded coconut and confectioners' sugar.

Provided by Dovie

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 2h45m

Yield 16

Number Of Ingredients 13

½ cup hot water
4 (1 ounce) squares German baking chocolate, melted
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
1 cup shortening
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
4 eggs, lightly beaten

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  • Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
  • Sift flour, baking soda, and salt together in a bowl.
  • Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
  • Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
  • Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.

Nutrition Facts : Calories 530.9 calories, Carbohydrate 64.5 g, Cholesterol 125 mg, Fat 27.9 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 11.8 g, Sodium 277.2 mg, Sugar 48.4 g

GERMAN CHOCOLATE SWIRL LOAF



German Chocolate Swirl Loaf image

Number Of Ingredients 7

1 loaf Rhodes Bread Dough , thawed and risen
2 tablespoons sugar
1/4 cup packed flaked coconut
1/4 cup milk chocolate chips
1 tablespoon , chopped pecans
2 tablespoons sugar crystals, if desired
additional coconut, if desired

Steps:

  • Flatten loaf into a 7 x 11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. Cover with sprayed plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350°F for 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE SWIRL QUICK BREAD



Chocolate Swirl Quick Bread image

From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.

Provided by mailbelle

Categories     Quick Breads

Time 1h15m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg whites
3 tablespoons extra virgin olive oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/3 cup chocolate syrup
1 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
  • Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
  • Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
  • Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY



Chocolate Braided Swirl Bread (Babka) Recipe by Tasty image

Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

4 cups flour
2 ¼ teaspoons yeast
1 cup whole milk, warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar
1 egg wash

Steps:

  • Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  • In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  • Add in the milk and yeast mixture and whisk until fully incorporated.
  • Gradually add in the flour and mix until fully incorporated.
  • Gradually add in the butter and mix until fully incorporated.
  • Cover with a towel and let rest for 30 minutes.
  • Bring out the dough onto floured work surface and knead until smooth.
  • Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  • Preheat oven to 375˚F (190˚C).
  • For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  • Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  • Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  • Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  • Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  • Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
  • Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  • Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  • Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  • Follow this method around the dough clockwise.
  • Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  • Tuck in the excess pieces of dough under the bread.
  • Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  • Bake for 35-45 minutes, until lightly browned and cooked through.
  • Enjoy!

Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams

GERMAN CHOCOLATE SWIRL LOAF



German Chocolate Swirl Loaf image

I haven't tried this, but I collect German Chocolate recipes since it is one of my dad's favorites, and I haven't seen anything like this one before. From Rhodes Bread. (Thawing time isn't included.)

Provided by Vino Girl

Categories     Breads

Time 1h5m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 8

1 loaf frozen bread dough, thawed and risen (Rhodes)
2 tablespoons sugar
1/4 cup flaked coconut, packed
1/4 cup milk chocolate chips
1 tablespoon pecans, chopped
2 tablespoons sugar crystals (optional)
additional coconut (optional)
cooking spray

Steps:

  • Flatten loaf into a 7x11 rectangle.
  • Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2 inch of the edges.
  • Roll up tightly, jelly roll style, starting with a short end, being careful not to stretch the dough.
  • Sprinkle sugar crystals and additional coconut over loaf if desired.
  • Place loaf, seam side down, in a 9x5 bread pan coated with cooking spray.
  • Cover with plastic wrap and let rise until 1-inch over top of pan.
  • While bread is rising, preheat oven to 350°F.
  • Remove wrap and bake for 35 minutes. To prevent over browning, cover with foil during the last 10 minutes of baking, if necessary.
  • Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 40.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 0.2, Sodium 6.6, Carbohydrate 5, Fiber 0.3, Sugar 4.7, Protein 0.3

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