For years I have been making the recipe for Chocolate Banana Bread from Chocolatier Magazine's May 2002 issue. When I made the banana bread earlier this week, I couldn't help noticing that I've never tried the recipe on the very next page of the magazine -- Chocolate Swirl Sour Cream Coffee Cake. I decided it was finally time to give the recipe a shot.
The cake itself isn't all that unusual -- just your basic sour cream coffee cake. However, there is a layer of filling in the middle consisting of brown sugar, pecans, cinnamon and chocolate, and a topping made with the filling ingredients plus cake flour, cocoa powder, and butter.
This cake rose slightly above the top of my 2-inch high springform pan, and I was relieved that it didn't actually overflow. The finished cake was pretty ugly; the topping looked like a muddy mess and I sprinkled the slices with powdered sugar before serving to try to make it a bit more attractive. I thought the flavor of the cake itself was fine; the filling and topping were mildly interesting, but didn't make much of an impression. But the main problem with the cake was its texture, which was not tender at all. It had the slightly rubbery texture of a supermarket coffee cake. At least I know I haven't been missing very much all of these years!
Recipe: Chocolate Swirl Sour Cream Coffee Cake from Chocolatier Magazine, May 2002.
The cake itself isn't all that unusual -- just your basic sour cream coffee cake. However, there is a layer of filling in the middle consisting of brown sugar, pecans, cinnamon and chocolate, and a topping made with the filling ingredients plus cake flour, cocoa powder, and butter.
This cake rose slightly above the top of my 2-inch high springform pan, and I was relieved that it didn't actually overflow. The finished cake was pretty ugly; the topping looked like a muddy mess and I sprinkled the slices with powdered sugar before serving to try to make it a bit more attractive. I thought the flavor of the cake itself was fine; the filling and topping were mildly interesting, but didn't make much of an impression. But the main problem with the cake was its texture, which was not tender at all. It had the slightly rubbery texture of a supermarket coffee cake. At least I know I haven't been missing very much all of these years!Recipe: Chocolate Swirl Sour Cream Coffee Cake from Chocolatier Magazine, May 2002.
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Thanks for sharing!
Thanks for sharing your cooking.