Dark Chocolate Raspberry Coffee Cake

Dark Chocolate Raspberry Coffee Cake might be a good recipe to expand your breakfast repertoire. This recipe serves 12. One serving contains 299 calories, 5g of protein, and 13g of fat. For 65 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of salt, slivered almonds, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. 10937 people have made this recipe and would make it again. It is brought to you by Sallys Baking Addiction. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 40%, this dish is solid. Dark Chocolate Coffee Cake, Dark Chocolate Cranberry Coffee Cake, and Dark Chocolate and White Coffee Mousse Cake are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.Make the streusel first by gently mashing up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly. Add the almonds. Set aside.In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined - about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with the rest of the batter and the streusel. Top with remaining raspberries and chocolate chips.Bake for 45-50 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Make sure to cover loosely with foil after about 20 minutes to prevent the sides from browning too quickly. Cake is best enjoyed on the same day. Cake stays fresh stored in an airtight container at room temperature for 3 days. Makes 12 generous pieces, serve warm or cool.

 

Step by step:

1. Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.Make the streusel first by gently mashing up 3 tablespoons of cold butter in a small bowl.

2. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly.

3. Add the almonds. Set aside.In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined - about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.

4. Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with the rest of the batter and the streusel. Top with remaining raspberries and chocolate chips.

5. Bake for 45-50 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Make sure to cover loosely with foil after about 20 minutes to prevent the sides from browning too quickly. Cake is best enjoyed on the same day. Cake stays fresh stored in an airtight container at room temperature for 3 days. Makes 12 generous pieces, serve warm or cool.

Nutrition Information:

covered percent of daily need