Chocolate Swirl Coffee Cake with Vanilla Crumble. A deliciously moist marbled coffee cake, where the distinct vanilla and chocolate flavours and buttery crumble meld to coffee cake perfection.
Chocolate Swirl Coffee Cake with Vanilla Crumble.
What a great centrepiece to a weekend brunch this amazing coffee cake would make.
Everyone at that table would surely be appreciative of this moist, delicious collision of chocolate and vanilla. I’ve always considered coffee cake to be a big slice-able muffin.
I like to use 50% dark chocolate chips for the ganache but you can use semisweet as well.
As I’m writing this, I am thinking, “Maybe I should have made this as coffee cake muffins.”. Perhaps that’s an idea for the future.
There is also a great combination of textures in this cake with the addition of a vanilla shortbread crumble topping. A drizzle of melt-in-your-mouth chocolate ganache tops it off perfectly.
This new recipe may well be my new favorite go-to coffee cake for my weekend brunches.
Use only real dairy butter. It makes all the difference in a cake like this.
Love a great muffin recipe? We’ve put together a collection of our Top 25 Fan Favourite Muffin Recipes. You may be surprised to see which delicious, wholesome muffin hit the #1 spot!
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Chocolate Swirl Coffee Cake with Vanilla Crumble
Chocolate Swirl Coffee Cake with Vanilla Crumble. A deliciously moist marbled coffee cake, where the distinct vanilla and chocolate flavours and buttery crumble meld to coffee cake perfection.
Ingredients
For the Vanilla Crumble
- 2/3 cup flour
- 1/3 cup butter
- 3 tbsp sugar
- 2 teaspoons vanilla extract
For the cake batter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 2 tbsp vanilla extract
- 1/2 cup butter, then mix in
- 1/2 cup vegetable oil
- 1 cup whole milk, at room temperature
- 1/3 cup cocoa
- 3 tbsp milk
To make the chocolate ganache
- 1 cup dark chocolate chips
- 1/4 cup whipping cream
Instructions
To make the vanilla crumble
- Grease and flour a 10 inch tube pan or bundt cake pan very well and preheat oven to 325 degrees F.
- Prepare the vanilla crumble by pulsing together the flour butter, sugar and vanilla in a food processor until well combined.
To make the cake batter
- Begin by sifting together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat together the eggs, sugar and vanilla at high speed until very foamy.
- Melt the butter and mix in the vegetable oil.
- Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
- Fold in the dry ingredients alternately with the 1 cup whole milk, at room temperature.
- When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
- Divide the batter in two equal portions and pour half of the batter into the greased and floured pan.
- To the remaining half of the batter quickly beat in the cocoa and 3 tbsp milk.
- Spoon the chocolate batter in large spoonfuls all over the surface of the vanilla batter in the pan. Using the handle of a wooden spoon, swirl the chocolate batter through the vanilla batter in a random pattern
- Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces which get scattered all over the surface of the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
- Cool in the pan for about 10 minutes before inverting onto a wire rack covered in a clean tea towel.
- Remove the pan and then placing another wire rack on top and flipping the cake again so that the crumble is on top. Serve warm or cold. You can drizzle some chocolate ganache over the top if you like.
To make the chocolate ganache
- Melt together the chocolate and whipping cream in a double boiler. Do not over heat. As soon as the chocolate is melted take it off the double boiler.
- Spoon the ganache into a Ziploc bag and snip off a corner with scissors, then squeeze the ganache through the hole all over the surface of the cake.
Nutrition Information
Yield
16Serving Size
16 servingsAmount Per Serving Calories 414Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 11gCholesterol 79mgSodium 234mgCarbohydrates 46gFiber 2gSugar 27gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
This looks amazing.. This pic looks delish lol
Definitely a keeper! Delicious and so easy to make. Can’t stop eating it:)
But why oh why, did my crumbs sink into my cake while baking?! 😩 I followed the recipe to the letter and I am currently watching my cake bake in my oven and ALL of my crumbs disappeared into the batter! What went wrong?
Sounds like your batter was too wet. I suspect a measurement error somewhere either in the liquid or dry ingredients. Hope you used real butter too.
can i double the recipe to fit 9 inch 23cm square baking tin?
I think that would be far too much for that sized tin.
How do you keep the crumble from falling off when you invert the pan to extract the cake? I think it would be bet
ter in a springform pan.
Springform pan is what you need.
Could this be frozen??
Yes indeed.