Chocolate Raspberry Coffee Cake Recipe

Introduction

This Chocolate Raspberry Coffee Cake combines rich chocolate flavor with a sweet and tangy raspberry layer, topped with a buttery cinnamon crumb. It’s a delightful treat perfect for breakfast, brunch, or an afternoon snack with coffee.

Ingredients

• 1 box Chocolate Cake Mix (plus the ingredients to make it)
• 1 cup Raspberry Jam
• 2.5 cups Flour
• 1 cup Brown Sugar
• 1 tablespoon Cinnamon
• 2.5 sticks Butter, melted and cooled slightly

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare the chocolate cake according to the directions on the box. Pour the batter into a greased baking pan and bake it for 15-20 minutes. Remove from oven and let it cool for 10 minutes.
2. Step 2: Place the raspberry jam in a microwave-safe bowl and heat it for about 30 seconds, until warm and easy to spread. Pour the jam evenly over the partially baked cake and use the back of a spoon to spread it out smoothly.
3. Step 3: In a separate bowl, combine the flour, brown sugar, and cinnamon until evenly mixed. Stir in the melted butter until the mixture forms crumbly pieces.
4. Step 4: Gently break the crumb mixture into small pieces with your fingers and sprinkle it evenly over the cake topped with jam.
5. Step 5: Return the cake to the oven and bake for another 20 minutes, or until the cake is fully cooked and the crumb topping is golden brown.
6. Step 6: Allow the cake to cool completely before slicing and serving. Enjoy your chocolate raspberry coffee cake!

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cake batter before baking.
• You can substitute raspberry jam with strawberry or blackberry jam for a different fruity twist.
• Use cold butter instead of melted for a chunkier crumb topping texture.
• If you prefer a less sweet cake, reduce the brown sugar in the crumb topping by a quarter cup.

Storage

Store the coffee cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a cake mix?

Yes, a homemade chocolate cake recipe will work well. Just be sure the cake is baked halfway before adding the jam and crumb topping to follow the recipe’s layering method.

What pan size should I use for this recipe?

A 9×13 inch baking pan works best to allow enough room for the layers and topping to bake evenly.

Chocolate Raspberry Coffee Cake Recipe

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★★★★★

4.7 from 91 reviews

• Author: Harry
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This decadent Chocolate Raspberry Coffee Cake combines the rich, moist texture of chocolate cake with a sweet and tangy raspberry jam layer, topped with a buttery cinnamon crumb. Perfect for breakfast, brunch, or dessert, this cake offers a delightful balance of flavors and textures that will impress any crowd.

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Ingredients

Scale 1x2x3x

Cake

• 1 box Chocolate Cake Mix (plus ingredients called for on the box)

Raspberry Layer

• 1 cup Raspberry Jam

Crumb Topping

• 2.5 cups All-Purpose Flour
• 1 cup Brown Sugar
• 1 tablespoon Cinnamon
• 2.5 sticks Butter, melted and cooled slightly (about 10 tablespoons)

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Instructions

1. Preheat Oven and Bake Cake Base: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions and pour the batter into your baking dish. Bake for 15-20 minutes until partially cooked. Remove from oven and let cool for 10 minutes.
2. Warm Raspberry Jam: Place the raspberry jam in a microwave-safe bowl and heat it for about 30 seconds until warm. This warming makes the jam easier to spread smoothly.
3. Spread Jam on Cake: Pour the warmed raspberry jam evenly over the partially baked chocolate cake. Use the back of a spoon to spread the jam into an even layer.
4. Prepare Crumb Topping: In a separate bowl, mix together the flour, brown sugar, and cinnamon until combined. Stir in the melted and slightly cooled butter until the mixture is evenly moist.
5. Add Crumb Topping to Cake: Using your fingers, gently break up the crumb mixture into small pieces and sprinkle it evenly over the raspberry layer on the cake.
6. Finish Baking: Return the cake to the oven and bake for an additional 20 minutes, or until the cake is fully cooked through and the crumb topping is lightly golden.
7. Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. Enjoy your decadent Chocolate Raspberry Coffee Cake!

Notes

• Use room temperature butter for the crumb topping to help it blend evenly.
• If raspberry jam is too thick, you can thin it slightly with a teaspoon of water before warming.
• Make sure not to fully bake the cake base before adding jam to maintain a moist and tender texture underneath the topping.
• This cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
• For an extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Coffee Cake, Raspberry Jam Cake, Crumb Topping Dessert, Breakfast Cake, Chocolate Dessert