Recipes & Advice
Sour Cream Chocolate Chunk Coffee Cake

Serves 8 to 10

This cake is scrumptious when it is warm from the oven but equally delicious the next day, if there is any left.

Expand/Collapse Ingredient Details


For the Batter

  • 16 tablespoons (2 sticks) unsalted butter
  • 1-1/2 cups sugar
  • 3 eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 5 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, chopped into 1/4-inch bits, or a scant cup of SCHRAFFEN BERGER 62% Cacao Semisweet Chocolate Baking Chunks

For the Streusel Topping

Special Equipment

  • Bundt pan


Preheat the oven to 350 degrees F.

Grease the pan generous and dust it with flour.

Beat the butter and sugar until light and fluffy in an electric mixer (using the paddle attachment if using a heavy duty mixer). Add the eggs, one at a time. Add the vanilla extract.

Sift the flour, baking soda, baking powder and salt. Gradually add the flour mixture alternately with the sour cream.

Fold in the chocolate pieces.

Set aside.

To Make the Streusel
Melt the 2 ounces of chocolate in the top of a double boiler or in a bowl placed over a pan of simmering water, stirring frequently until melted. Remove the bowl from the heat and mix in the toasted walnuts until coated. Mix in the sugars and the cinnamon.

Pour half the batter into the prepared pan. Top with half the streusel mixture. Cover with the remaining batter and top with the remaining streusel mixture.

Bake for 1 hour or until a toothpick inserted in the center comes out dry. Cool on a cake rack. Unmold and serve warm or at room temperature.

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