Chocolate Almond Coffeecake

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Yield: 20 slices

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Chocolate and almond perform a beautiful duet as fillings for this yeast-raised coffeecake, which tastes every bit as good as it looks. It's not difficult to make; just take things step by step. You can follow along as we make it, start to finish, on the how2heroes video.

Chocolate Almond Coffeecake

star rating (31) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 slices
Published: 01/01/2010



Almond Filling

  • 2/3 cup almond paste
  • 3 tablespoons granulated sugar
  • 1 large egg white (reserved from the dough ingredients)

Chocolate Filling

  • 2 tablespoons unsweetened baking cocoa
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons heavy cream
  • 1/4 cup semisweet chocolate chips


Tips from our bakers

  • You can make two smaller coffeecakes by baking making two braids, and baking each in a greased 8-inch round pan instead. They'll take about 25 minutes to bake.
  • The fillings and streusel can be made several days in advance and refrigerated (heat the chocolate filling slightly to make it spreadable before assembling), if you want to spread out the time it takes to make this cake.


1. For the dough: Mix and knead together all of the dough ingredients, by hand, mixer, or with the dough cycle of your bread machine. The dough will be very soft and smooth. Allow the dough to rise, covered, for 1 hour, or have the bread machine complete its cycle. While the dough is rising, make the streusel toppings and fillings, and set them aside.

2. For the almond filling: Crumble the almond paste into a medium bowl. Add the sugar and mix until the paste smooths out; add the egg white and mix until you have a lump-free, spreadable filling. Cover and set aside.

3. For the chocolate filling: Combine the cocoa, sugar and cinnamon in a medium blow. Heat the cream until simmering over medium heat on the stove or in the microwave. Pour the hot cream over the cocoa mixture, stirring until the mixture is smooth. Add the chocolate chips and stir until melted; reheat again over low heat as necessary. Set aside to cool to room temperature.

5. To assemble the coffee cake: Gently deflate the risen dough and divide it in half. Roll one half in to a 10" x 15" rectangle and spread with the chocolate filling, leaving a 1/2" border on one long side. Brush this edge with a little water. Roll up the dough from the opposite long side, pinching the dough together to seal the edge well. Set this log aside. Repeat with the second piece of dough, using the almond filling this time. Now cut both longs in half lengthwise; a large pizza cutter is handy for this task. Turn the cut sides up, so the filling stays put. Take one almond and one chocolate piece, and pinch them together well at the top, keeping the cut sides up. Gently place one over the other, making a two-stranded braid, keeping the cut side up as much as possible. Join the ends of the remaining two logs to the ends of the first, and continue weaving until all of the dough is used.

4. For the streusel: Mix together the flour, brown sugar, and cinnamon. Cut in the butter until the mixture forms large crumbs. Stir in the chocolate chips and nuts; set aside.

6. Last rise and bake: Grease a 10-inch springform pan. Place the braid into the pan, starting at the outside edge, and winding around to fill in the center. Sprinkle the top with streusel, cover the pan, and let rise for about 30 to 45 minutes, until puffy-looking. While the dough is rising, preheat the oven to 325°F. Bake for 25 to 30 minutes, until a pick placed into the center of the dough comes out clean. Remove from the oven and cool on a rack in the pan for 15 minutes. Run a plastic knife or thin-bladed spatula around the edge of the cake, then pop open the springform. Transfer the cake to a rack to finish cooling before slicing.

Nutrition information

Serving Size: 1 slice, 56g Servings Per Batch: 20 Amount Per Serving: Calories: 206 Calories from Fat: 78 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 20mg Sodium: 68mg Total Carbohydrate: 29g Dietary Fiber: 1g Sugars: 15g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 11/29/2013
  • Sandy from Lodi, CA
  • Just made this and had high hopes. It was OK and I will probably give it one more try. The chocolate filling was oozing out as it baked and burnt on the sides and bottom of my springform pan. By the time the middle was done, which I checked with a thermometer @ 185 degrees, the top and sides were starting to burn. The coffeecake was dry around the outer edges.I think the chocolate filling needs revamping.
    I am sorry to hear that this recipe did not work out for you! Please call our Baker's Hotline so we can troubleshoot the recipe with you! Jon@KAF 855 371 2253
  • star rating 08/20/2013
  • Chloe from New York, NY
  • The cake was much less time consuming to put together, and the dough was easy to work with. I found the chocolate filling too thick- even adding another tbsp of cream I was left with something the texture of cookie dough. I also seemed to end up with quite a bit less of the chocolate filling than the almond. The cake was also slightly dry- I think it would benefit from soaking in simple syrup as is often done with babka type cakes. I wish half stars were an option so I could give it 3.5 stars.
  • star rating 11/11/2012
  • TNbaker from KAF Community
  • I made the dough in my bread machine, replaced the semi sweet chocolate chips in the filling with dark chocolate, used semi sweet mini chips in the streusel topping, and might have measured the almond paste a bit generously. I also opted for the two smaller twists instead of one large one so i could gift it. The outcome was fabulous!
  • star rating 05/13/2012
  • shugarman from KAF Community
  • My son and his brother love a coffee cake from a local bakery, so I have been looking for a similar recipe to capture the taste. This was so much better!!! I made it for Mother's Day Brunch! It has many steps but is worth it for its incredible taste!
  • star rating 04/23/2012
  • denlovert from Montreal. from KAF Community
  • I decided to bake it after viewing Susan in the video. First I want to thank her for the way she teach us and for all the good tips she gives us. So I made a master piece of it, my wife loves it and once again I agree with her. She insisted that I give a 5 STARS apreciation rate to this beatyfull and DELICIOUS coffee cake. I'll bake it again and again.
  • star rating 01/02/2011
  • sfroass from KAF Community
  • This recipe, like many yeast baked goods, is a good project for a morning snowed in! I watched the video. Susan should have a show of her own. It wasn't as tricky as I had mentally prepared myself for. Now that I have tried it once, I will definitely make it again. It isn't a typical coffee "cake" texture, but is more of a pastry. It presents beautifully, and is a nice special treat.
  • star rating 04/04/2010
  • Lina from Staten Island
  • Recipe finally turned out good after the 3rd try! The dough was very dry and wouldnt roll out. Had to throw it out twice which was very disappointing especially because it took forever to find the whole wheat pastry flour. Decided to watch the video again and noticed that she added one whole egg and one yolk, when back to my recipe which I printed out back in October, my recipe only called for one yolk! I guess someone finally noticed the error and corrected it. Have to get over my frustration before I could make it again.
    Lina - I am so very sorry you have become frustrated. I can absolutely understand why. It does not happen too often, but changes in recipe are necessary after they are posted. We do make mistakes! It may be wise to double check the recipe online before attempting if it was previously printed in case there were some updates. Also, we are here for any of your baking questions, 1-800-827-6836 or visit our Livechat site! Elisabeth @ KAF
  • star rating 01/29/2010
  • Meg from Long Valley NJ
  • What a beautiful and delicious cofee cake! The only change I made was how i laid the braids in the pan. Instead of pinching the second set of braids to the first ones, I made the first two and laid them in the pan; then I made the second two and laid them inside the others with the end piece in the center. Would definitely make again, everyone loved it!
  • star rating 12/25/2009
  • david cavanagh from Albany,Ny
  • Both my almond and chocolate paste were very heavy and hard to spread. Texture was a little dry and not as light as I would have liked. I has a bit dissappointed in the flavor or the almond paste mixture, it tasted very artificial. Too much work for the result.
  • star rating 11/18/2009
  • terri sue from north richland hills, TX
  • i so enjoyed watching susan make this coffeecake. i happen to enjoy fooling around with yeast doughs and took thiis one on as a challenge. i made it for a visit from my parents. mom is extremely sensitive to caffene and can't even eat chocolate unless in the morning. she loves it though so this was a perfect recipe. i did make one change. my husband and i really like fillings so i doubled them. it took 10 minutes extra baking time but was fantastic.
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