I have many favorite flavors when it comes to baking, but chocolate and cream cheese are on the short list. I bake with them often, and I happily take any opportunity to use both in the same recipe.
That’s the situation with this Chocolate Cream Cheese Coffee Cake. It starts with a really amazing chocolate cake. That then gets swirled with sweetened cream cheese and topped with a nutty crumb topping. The whole package is pretty outstanding!
I usually make coffee cakes a bit more dense than this one, but I decided to use a variation of one of my favorite chocolate cakes. The batter is quite thick, but it makes such a wonderfully soft, moist cake. And it’s the perfect match for all that cream cheese!
The crumb topping makes me want to call this a coffee cake. But don’t let that limit its serving to coffee breaks and snack time. It will be just as well received as a dessert. If chocolate and cream cheese are on your short list, too, then you’ll welcome a slice most any time!
Chocolate Cream Cheese Coffee Cake
Chocolate cake, sweet cream cheese, and a nutty crumb topping combine to make this fantastic Chocolate Cream Cheese Coffee Cake!
Ingredients
For the topping:
- 1 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- pinch of salt
- 6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
- 1/4 cup chopped hazelnuts
For the cream cheese swirl:
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
For the cake:
- 1 & 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 2 large eggs
- 4 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup plain or vanilla yogurt
Instructions
To make the topping:
- Combine the flour, brown sugar, and salt. Add the butter and mix with a fork or your fingers until the mixture forms crumbs. Stir in the hazelnuts.
- Refrigerate while you make the cake.
To make the cream cheese swirl:
- Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, flour, egg, and vanilla until thoroughly combined and smooth.
- Set aside while you make the cake.
To make the cake:
- Combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the cooled chocolate and the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of yogurt. Mix just until combined.
- Transfer the batter to the prepared pan, and spread evenly.
- Drop the cream cheese mixture over the top of the cake batter. Use a thin knife to swirl the cream cheese mixture into the cake.
- Sprinkle the topping mixture over the top of the cake.
- Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean. Cool in the pan before serving.
Notes
Recipe adapted from Betty Crocker.
4 Comments on “Chocolate Cream Cheese Coffee Cake”
Can’t wait to try this one. Â Looks delicious. Â Can’t go wrong with chocolate and cream cheese–and coffee cakes are always a hit. Â Thanks, Jennifer!
Mmmmm., another winner! The hazelnuts and chocolate play together so nicely 🙂
The texture is also delightful.
I used greek yogurt for this, next time (which there will be one) I need to increase the quantity since it’s thicker than normal yogurt. But overall it was a hit at the 4th of July party we took it to!
I’m glad it was a success, Sean!