• Prep Time: 25 mins
  • Cooking Time: 75 mins
  • Serves: 12

Yeasted Chocolate Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • 3/4 cup milk, warmed
  • 2 1/4 teaspoons (7g sachet) instant dry yeast
  • 1/3 cup caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 3 cups plain flour
  • 125g butter, softened
  • Extra 1 large egg, lightly beaten
  • Extra 1 tablespoon milk
  • 200g dark chocolate, finely chopped
  • 1/2 cup caster sugar
  • 2 teaspoons ground cinnamon
  • 80g butter, softened
  • 1/3 cup icing sugar mixture
  • 1/4 cup plain flour
  • 60g butter, chilled, chopped


Step 1
Make Cake: Place milk in a medium bowl. Sprinkle with yeast and a pinch of the sugar. Set aside in a warm place for about 5 minutes or until foamy.
Step 2
Whisk remaining sugar, egg and egg yolk together. Whisk into yeast mixture.
Step 3
Attach dough hook to electric mixer. Best yeast mixture and flour together until just combined. Add butter. Beat for 10 minutes or until mixture becomes smooth, soft and slightly sticky.
Step 4
Bring dough together with your hands. Place in a large, lightly oiled bowl. Cover with lightly oiled plastic wrap. Setaside in a warm place for 1 hour or until dough has doubled in size.
Step 5
Meanwhile, make Filling Combine chocolate, sugar, cinnamon and butter in a bowl.
Step 6
Punch down dough. Transfer to a lightly floured surface. Stand for 5 minutes. Roll out dough to form a 3cm-thick, 45cm square. Combine extra egg and extra milk in a bowl. Brush edges of dough with egg mixture. Sprinkle filling over dough, leaving a 2cm border. Roll up dough tightly from 1 side, pinching seam to seal. Fold in half to bring ends together and form a ‘U’ shape. Twist 2 to 3 times.
Step 7
Grease a 9cm-deep, 11cm x 21cm loaf pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges of pan. Transfer dough to pan. Brush top with egg mixture.
Step 8
Make Crumb topping: Rub icing sugar, flour and butter together to form small clumps. Sprinkle topping over top of dough. Cover loosely with plastic wrap. Set aside in a warm place for 20 to 30 minutes or until dough has risen by half. Preheat oven to 180°C/160°C fan-forced.
Step 9
Remove and discard plastic wrap. Bake for 55 minutes or until top is golden. Reduce temperature to 160°C/140°C fan-forced. Bake for a further 15 to 20 minutes or until top is browned (cover top loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Transfer to a wire rack, top-side up, to cool completely. Serve.

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