I have to start off this post with an apology. I need to apologize because I have been sitting on this recipe since December. It is now April. Oops. The reason behind my apology is because who wouldn’t love some chocolate for breakfast? My sister-in-law Dawn made this coffee cake for us for Christmas morning breakfast, I have talked about the amazingness of this meal. Being that we are a family of bakers, we all immediately wanted the recipe. I finally got around to making it for Blair and me. I ended my upbringing in the leftovers to work because I knew I would eat it all. I think it was gone by 9:00. When things disappear like that, you know it is good.
I think the unique taste of the coffee cake comes from the addition of the pumpkin pie spice. It adds such a nice warm and cozy feeling to the cake if that makes any sense. The combination of those spices really adds a nice little something. The actual cake is light and is studded with mini chocolate chips. You top it all off with not only a chocolate glaze but a powdered sugar one as well. It works well as a breakfast treat, but also as a dessert as well. So I have already made you wait long enough for this one, make it a weekend treat.
Black & White Coffee Cake
Yield: 12 servings
Ingredients:
For the filling:
- 1 cup mini semisweet chocolate chips
- 3/4 cup finely chopped pecans (optional)
- 1 tbsp. unsweetened cocoa powder
- 1/2 tsp. pumpkin pie spice
For the cake:
- 3 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 3 large eggs
- 1 container (16 oz.) sour cream
- 2 tsp. vanilla extract
For the white glaze:
- 3/4 cup confectioner’s sugar
- 1 tbsp. warm water
For the chocolate glaze:
- 2 oz. bittersweet chocolate, chopped
- 1/4 cup heavy cream
- 1 1/2 tsp. unsalted butter
- 1 1/2 tsp. light corn syrup
Directions:
Preheat the oven to 325°F. Coat a 10-inch Bundt pan with baking spray.
To make the filling: In a small bowl, combine all ingredients.
To make the cake: In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl, using a mixer on medium speed beat butter and sugar for 2 minutes. Add the eggs, 1 at a time, beating well after each addition. At low speed, beat in half the flour mixture, then the sour cream and vanilla, then the remaining flour mixture. Spread 1/3 of the batter (about 2½ cups) in an even layer in the pan. Spoon ½ of the filling mixture (about 1 cup) over the batter in an even layer. Spread another 1/3 of the batter, spoon the remaining filling mixture on top, then spread on the remaining batter in an even layer. Bake 60 to 65 minutes, until a skewer inserted in the center of the cake, comes out clean. Let cool in the pan on a wire rack for 10 minutes. Invert rack and cool completely. Transfer cake to a serving plate. Before adding the glaze, I have learned that putting segments of parchment paper around the edges of the cake will help keep your serving dish nice and clean while glazing. Tuck the parchment gently underneath the cake & glaze away!
To make the White glaze: In a bowl, whisk confectioners’ sugar and water until smooth. Drizzle glaze over the cake, letting it drip down the sides. Allow glaze to harden.
To make the chocolate glaze: Put the chocolate in a small bowl. Microwave remaining ingredients in a 1-cup glass measure on high for 1 minute or until boiling; pour over chocolate and whisk until smooth. If needed refrigerate 10 minutes or until thickened. Slowly pour or spoon chocolate glaze over and around vanilla glaze so that both show. Let cake stand until glaze sets.
