This coffee cake is moist, rich, and layered with cinnamon, sugar and chocolate. It's my go-to coffee cake recipe. Don't be intimidated by the idea of separating the eggs and whipping the whites. It's worth it.
I wanted to take more pictures but - happily - it's already gone!
Chocolate Sour Cream Coffee Cake
adapted from Smitten Kitchen
Cake:
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs, separated
1 1/2 tsp vanilla
2 cups sour cream
3 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
Filling and Topping:
2 cups chocolate chips
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Butter a 9-x-13-inch baking pan and line with some parchment paper to help prevent it from sticking (I always do this, even with a nonstick pan).
In a large bowl, cream butter sugar with an electric mixer. Beat in egg yolks and vanilla.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Mix in sour cream and then dry ingredients into butter mixture until the batter is smooth and very thick.
In a medium bowl, beat eggs whites until stiff, then fold into batter.
In a small dish, stir the sugar and cinnamon for filling and topping.
To assemble:
Spread half the cake batter in the bottom of the pan. Sprinkle with half of the cinnamon-sugar mixture. Sprinkle 1 cup of chocolate chips over the sugar. Using a large spoon, add the rest of the cake batter over the filling in spoonfuls. Gently spread the batter, smoothing it out in an even layer so it covers the chocolate chips. Sprinkle the rest of the cinnamon-sugar and chocolate chips on top. Very gently press the chocolate chips a bit into the batter with the palm of your hand. You don't want to submerge them - just help them stick to the top of the cake.
Bake for about 45 minutes, until a toothpick or cake tester inserted into the center of the cake comes out clean. It will puff up quite a bit as it bakes but sink back down as it cools. Let cake cool completely before slicing.
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