Sunday, June 19, 2016

Chocolate Chip Coffee Cake

One of the great things about running a food blog in a small town is that everyone knows you run a food blog. We get to talk to people about different food and recipes that we normally wouldn't hear about. This cake here is one of those recipes.
Now, we've heard of coffee cake before, obvs... but this one was from a lovely lady at the grocery store we shop at. It has shortening instead of butter and uses sour cream and mini chocolate chips for a rich and dense cake with a crunchy granola topping. 
Hillary graciously gave us permission to share her recipe with our readers and we are excited to do so. This is one of those snack cakes that is soooooo simple to whip up but tastes like it took a lot of time and energy. 

Chocolate Chip Coffee Cake
(From Hillary Dingwell)

2 cups flour
1/4 tsp salt
1 cup sour cream
1/2 tsp baking soda
1/2 cup shortening
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup mini chocolate chips

1/2 cup granola
1/3 cup brown sugar
1/2 tsp cinnamon

2 squares Baker's semi sweet chocolate
2 tsp shortening

Preheat oven to 350. Lightly spray a 9 inch baking pan with cooking spray, set aside. (You can also line the pan with parchment paper if you want to remove the cake from the pan later to serve it.)
Sift together flour and salt. Set aside.
Cream together sour cream and baking soda. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. 
Alternately blend in flour and sour cream mixtures, one third at a time. Fold in chocolate chips. 
Spread into prepared pan.

Prepare topping - In a small bowl mix together granola, brown sugar, and cinnamon.
Sprinkle over top of cake.
Bake in preheated oven until cake is golden brown and toothpick inserted near center comes out clean, about 40 - 50 minutes. Remove from heat and let cool on wire rack.

Prepare drizzle - In a small microwave safe bowl, place the chocolate and shortening. Heat in the microwave for about 20 seconds then stir well. Repeat until melted and smooth. 
Drizzle the chocolate over the top of the cake.

As you can see - I used the parchment paper to remove the cake from the pan to make it easier to cut. This is totally not necessary. You can serve the cake directly from the pan. 
Slice and serve.

Look at all that chocolaty goodness. The crunchy topping goes wonderfully with the dense cake. If you want it to be a bit thicker then you could always bake it in an 8 inch pan. You just have to watch your cooking time!
Thanks for sharing Hillary! 
We're sharing at these fun linky parties - Cookin' and Craftin',

1 comment:

  1. What a great recipe!! I love anything with chocolate!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again this week!! Pinned!