Add some happy to your morning with a panful of this freshly baked coffee cake swirled chocolate.

Source: Better Homes and Gardens


Jason Donnelly

Recipe Summary

20 mins
45 mins at 350°
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly grease a 13x9-inch baking pan. In a small saucepan heat chocolate-hazelnut spread over low just until warm and is of drizzling consistency. Remove from heat.

  • In a large bowl stir together the next five ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of mixture.

  • In a medium bowl whisk together eggs, buttermilk, and vanilla. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter in the prepared pan. Spread with half of the chocolate-hazelnut spread and sprinkle with half of the Chocolate Streusel. Drop remaining batter in mounds onto layers in pan. Drizzle with remaining chocolate-hazelnut spread and sprinkle with remaining streusel.

  • Bake 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 30 minutes. Serve warm.

Chocolate Streusel

In a large bowl stir together 3 cups all-purpose flour, 1 1/2 cups packed brown sugar, 1 tsp. ground cinnamon, and 1/2 tsp. salt. Stir in 2/3 cup miniature semisweet chocolate chips. Drizzle with 1 cup melted butter and 1 tsp. vanilla. Toss with a fork to combine.

Nutrition Facts

681 calories; total fat 29g; saturated fat 16g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 75mg; sodium 450mg; potassium 133mg; carbohydrates 97g; fiber 2g; sugar 56g; protein 9g; trans fatty acid 1g; vitamin a 638IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 98mcg; vitamin b12 0mcg; calcium 108mg; iron 3mg.