Lindt Chocolate Swirl Coffee Cake Recipe
This decadent and rich coffee cake (created by Ashley from Baker by Nature) is the perfect treat for any occasion. Intensified with Lindt EXCELLENCE dark chocolate, you may never want plain coffee cake again!
- For the Crumb Topping:
- 1 Cup All-purpose flour
- 1/4 Cup Granulated sugar
- 1/4 Cup Light brown sugar, firmly packed
- 1 Teaspoon Ground cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Unsalted butter, melted
- For the Chocolate Swirl Coffee Cake:
- 1 2/3 Cups All-purpose flour
- 1 Teaspoon Baking powder
- 1/4 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Freshly grated nutmeg
- 1 Cup Full-fat sour cream
- 10 Tablespoons Unsalted butter, at room temperature
- 1 Cup Granulated sugar
- 2 Teaspoons Vanilla extract
- 2 Large eggs, at room temperature
- 10.5 Ounces (3 1/2 Bars) Lindt EXCELLENCE Dark Chocolate, roughly chopped
For the Crumb Topping: In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Chocolate Swirl Coffee Cake: Preheat oven to 350 degrees (F). Grease the bottom and sides of a 9″ springform pan; set aside until needed.
In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla. Add in the eggs, one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
Reduce the mixer speed to low. Add in the flour mixture in three additions, alternating with the sour cream in two additions.
Using a rubber spatula, scrape the batter into the prepared pan. Sprinkle the chopped chocolate evenly on top of the batter. Sprinkle the crumb topping evenly over the chocolate.
Bake for 45 to 50 minutes, or until the crumbs are a golden brown and a toothpick or cake tester inserted in the center of the cake comes out clean.
Place the cake in the pan on a cooling rack and cool completely before slicing.