Recipes and Cooking Chocolate-Hazelnut Swirl Coffee Cake Be the first to rate & review! Add some happy to your morning with a panful of this freshly baked coffee cake swirled chocolate. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 45 mins Cool Time: 30 mins Total Time: 1 hrs 35 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 cup chocolate-hazelnut spread 3 ½ cup all-purpose flour 1 ½ cup sugar 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup butter, cut up 2 eggs 1 ½ cup buttermilk 2 teaspoon vanilla 1 recipe Chocolate Streusel Directions 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. Rate it Print Nutrition Facts (per serving) 681 Calories 29g Fat 97g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 681 % Daily Value * Total Fat 29g 37% Saturated Fat 16g 80% Cholesterol 75mg 25% Sodium 450mg 20% Total Carbohydrate 97g 35% Total Sugars 56g Protein 9g Vitamin C 0.2mg 1% Calcium 108mg 8% Iron 3.3mg 18% Potassium 133mg 3% Fatty acids, total trans 1g Folate, total 97.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.