Chocolate Swirl Coffee Cake

[bloodbought]

CHOCOLATE SWIRL COFFEE CAKE



yield 10–12 SERVINGS
prep time 20 MINUTES cook time 45 MINUTES 40 SECONDS
total time 1 HOUR 5 MINUTES 40 SECONDS


This chocolate swirl coffee cake is so rich and decadent, perfect for any time of the day. The sweet and moist cake batter combined with the creamy dark chocolate batter is utterly delicious. Add a buttery crumb on top and this combo is your coffee's next best friend!


INGREDIENTS

FOR THE CRUMB TOPPING:

1 cup (120g) all-purpose flour

1/4 cup (50g) packed light brown sugar 1⁄4 cup granulated sugar

1 teaspoon ground cinnamon

6 tablespoons (85g) unsalted butter, melted


FOR THE COFFEE CAKE:

1 & 1/4 cups (150g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup (150g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup Greek yogurt

1/2 cup (85g) dark chocolate, melted


INSTRUCTIONS

For the crumb topping:



In a medium bowl, combine the flour, brown and granulated sugar, cinnamon, and salt.


Add the melted butter and mix until the mixture is thoroughly combined and forms crumbs.


Set aside while you prepare the cake (The mixture will become more crumbly as it sits).


For the cake:



Preheat the oven to 350°F and grease a 9-inch round baking pan.


In a medium bowl whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.


Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and mix well.


Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the yogurt. Mix until combined.


Take 1 cup of the batter and place it in a small bowl along with the melted chocolate. Mix well until combined.


Transfer the remaining batter to the prepared pan, and spread evenly. Add the chocolate batter on top and make swirls using a knife.


Crumble the topping mixture over the top of the cake. Bake for 40 to 45 minutes, or until the top is golden brown and a pick inserted into the center of the cake comes out clean.


Cool the cake completely in the pan on a wire rack before slicing.

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