Yeasted Chocolate Coffee Cake

By LisaMK

from Martha Stewart Living magazine, March 2011.

Coffee Cake can be stored at room temp for up to 3 days.
Cheese & sour-cherry variations in directions.

Ingredients

• For Cake:
• 2 1/4 tsp (1 1/4 oz envelope) active dry yeast
• 1/4 c + 2 tbs + pinch of sugar
• 3/4 c warm milk (110 degrees)
• 1 egg, plus 1 egg yolk
• 3 c a-p flour, plus more for surface
• coarse salt
• 1 stick butter, room temp, more for bowl, pan & Parchment
• 1 egg, lightly beaten w/ 1 tbs heavy cream, for egg wash
• For filling:
• 8 oz bittersweet chocolate, coarsely chopped (1 1/4c)
• 1/2 c sugar
• 2 tsp cinnamon
• 4 tbs butter, room temp, cut into small pcs
• Crumb Topping:
• 1/4 c , plus 2 tbs confectioners' sugar
• 1/4 c a-p flour
• 3 tbs butter, room temp

Details

Servings 10
Preparation time 280mins
Cooking time 330mins

Preparation

Step 1

1. Cake: Sprinkle yeast and pinch of sugar over milk in medium bowl. Let stand until foamy, 5 mins.

2. Whisk together remaining 1/4 c plus 2 tbs sugar, egg, and yolk. Whisk into yeast mixture.

3. Combine flour and 1/2 tsp salt in bowl of mixer. Add egg mixture, Beat on low speed until almost fully combined, 30 seconds. Switch to dough-hook attachment. Add butter. Beat until smooth, soft, & slightly sticky, 10 mins.

4. Butter in large bowl. Turn out dough onto floured surface; knead a few times until smooth. Place in bowl, turn to coat, & cover with plastic wrap.
Let stand in warm place until doubled in volume, 1 to 1 1/2 hours.

5.Filling: combine chocolate, sugar and cinnamon. cut in butter w/pastry cutter or rub in with your fingers until combined.

6. Punch down dough. Transfer to floured work surface. Let stand for 5 mins. Roll out to 18 inch square (about 1/8 inch thick).
Brush edges w/ egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1 inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid". Butter a 5 by 10 inch loaf pan, and line with parchment, leaving 1 inch overhangs; butter parchment. Transfer dough to pan. Brush top w/egg wash.

7. Crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 c filling over cake.

8. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 mins.

9. Remove wrap, bake, rotating halfway through, until golden, 55 mins. Reduce oven temp. to 325 degrees. Bake until deeply golden, 15 to 20 mins. more (cover w/foil if top gets too dark). Transfer pan to wire rack. Let cool

(For cheese-sour cherry variation:
Replace filling: stir together 12 oz softened cream cheese, 1 egg yolk and 1/4 c plus 2 tbs confectioners' sugar. Spread entire filling over dough as directed in Step 6. Top w/ 1 1/2 c pitted fresh or thawed frozen sour cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into snail-shaped on a parchment baking sheet. Bursh top w/egg wash. (Omit crumb topping.) Let rise as directed in step 8. Cut six 1/2 inch slits into top. Bake & cool as directed in Step 9. Combine 1 c confectioners' sugar and 2 tbs whole milk. Drizzle over cake. Let set for 5 mins.before serving.