• 20 Ratings

With a river of chocolate inside and a nutty chocolate-flecked topping, this sumptuous yeast bread is the perfect centerpiece for a special brunch.

Source: Better Homes and Gardens


Recipe Summary

45 mins
2 hr. + 1 hr.
45 mins
50 mins at 350°
Max Servings:


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir the 3/4 cup sugar, the water, the 1/2 cup butter, 1/3 cup of the evaporated milk, and the salt just until warm (120F to 130F) and butter almost melts. Add milk mixture to flour mixture; add egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Instructions Checklist
  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 2 hours).

Instructions Checklist
  • Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.

Instructions Checklist
  • Meanwhile, in a small saucepan, combine the remaining evaporated milk, 3/4 cup of the chocolate pieces, the 2 tablespoons sugar, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until chocolate is melted. Remove from heat; cool.

Instructions Checklist
  • Grease a 10-inch tube pan; set aside. Roll dough into an 18x10-inch rectangle. Spread chocolate mixture to within 1 inch of the edges. Starting from a long edge, roll dough into a spiral. Pinch seam to seal. Place seam side down in prepared pan. Pinch ends together.

Instructions Checklist
  • In a small bowl, combine the 1/4 cup flour, the 1/4 cup sugar, and the 1 teaspoon cinnamon. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate pieces and the nuts. Sprinkle over dough in pan. Cover; let rise in a warm place until nearly double in size (about 1 hour).

Instructions Checklist
  • Preheat oven to 350F. Bake about 50 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 15 minutes. Remove from pan; cool for 45 minutes. Serve warm. Makes 12 to 16 servings.

To Bake Ahead:

Prepare and bake as directed; cool completely. Place cooled coffee cake in a resealable freezer bag; seal. Freeze for up to 3 months. To serve, thaw wrapped coffee cake at room temperature.



20 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 1 stars
Have been making this recipe as an Easter Sunday morning treat for decades, and my kids now make it... first saw this in the 'Parade' magazine, (way back), an addition to the Sunday newspaper, and my Mom started making it. Will continue to be a favorite, and it's delicious, (anytime), with a cup of coffee....
Rating: Unrated
I will try this.
Rating: Unrated
I'm not sure why this is listed under coffee cake, there is nothing cake-like about it. It clearly is a bread. I was super disappointed after making it .... unfortunately I missed the lead in sentence to the recipe which clearly states this is a BREAD. The taste wasn't horrible ... just not what I was looking for. Will not make again.
Rating: Unrated