Start your day off right with a hot cup of coffee and this delicious Chocolate Chip Raspberry Coffee Cake. The cake is delicious and moist with a sweet raspberry and cream cheese filling. There’s a surprise layer of chocolate chips in the middle, then a light ganache drizzle to top it all off. Beautiful and scrumptious.
Not sure what it is about raspberries and chocolate together, but this recipe is a keeper.
The cake is moist, then you get a crunch of almond, plus the smooth creaminess of the cream cheese and jam.
All the delicious flavors and textures make this coffee cake a real treat all year round.
Let’s make a Chocolate Chip Raspberry Coffee Cake.
Start by placing your butter in the freezer for about 15-20 minutes while you get the pan ready.
Using a 9″ springform pan, grease and flour the bottom and sides.
The alternative is to grease and flour the bottom, but use parchment paper on the sides. This is my preference to insure the sides look as pretty as possible when removing it from the pan.
Starting with the coffee cake batter.
In a large bowl, mix the flour and sugar together.
Now, using a cheese grater, grate the semi-frozen butter into the flour mixture. Do this in batches, stirring in between.
I find this method easier than cutting the cold butter into cubes, then cutting it into the flour with either 2 knives, or a pastry cutter. Your choice, but I love the grating method.
Once the butter is in the flour mixture, pull out 1 cup and set it aside.
Back in the large bowl, add the baking soda, baking powder, salt, sour cream, egg, and almond extract.
Once mixed, place the batter in the refrigerator while you make the filling. This will make handling the batter a little easier when you press it into the pan.
Make the cream cheese, jam, and chocolate chip filling.
In a small bowl, beat the sugar and cream cheese together until smooth and creamy. This is going to taste so good.
Add in the egg and mix just until blended. Set aside.
Measure out the seedless raspberry jam and the mini chocolate chips.
Spread the cake batter in the springform pan.
The batter can be a little sticky, which is why I put it in the refrigerator while I’m setting the rest of the ingredients out.
I also found it stuck less to my butter knife than my fingers, but if you’re a hands-on kind of baker, you might want to try rubbing your hands with a little flour.
The batter should be even across the bottom, plus it needs to go up the sides about 2″ or so.
As you can see from the picture above, I didn’t fuss too much with making the top of the batter smooth and pretty. It ends up puffing up a bit when it’s baking, then rolling over on itself. Just part of it’s charm.
Next, pour in the cream cheese mixture from the small bowl. Follow that by carefully placing dollops of jam on top.
Almost ready to bake…oven should be preheating to 350°.
Sprinkle on the mini chocolate chips.
The next layer is the reserved cup of flour mixture. Mix in the sliced almonds, then spread evenly on top.
Time to bake. Set your timer for 50 – 55 minutes. The cake should be a nice golden brown and your kitchen should smell amazing.
Can you have too much chocolate in your Chocolate Chip Raspberry Coffee Cake?
No. When you pull the coffee cake from the oven, sprinkle a teaspoon of mini chocolate chips on top and make your ganache.
Making ganache for your coffee cake.
Set your chocolate in a small bowl. Heat the heavy cream or Half & Half in the microwave, then pour over the chocolate.
As the chocolate melts, give it a little stir until smooth. Pop it back in the microwave in 15 second segments if it hasn’t melted thoroughly.
Pour the ganache into a baggie. Seal the baggie and make a tiny snip at one corner. Drizzle the ganache on the coffee cake, or even on the serving plate itself as seen in the pictures.
So, that’s it. Serve this Chocolate Chip Raspberry Coffee Cake warm or cold, but make sure you refrigerate any leftovers.
Planning a brunch?
Serve this Chocolate Chip Raspberry Coffee Cake with a Bacon Cheese Spinach Quiche, and maybe a side of fresh fruit and some Pumpkin Streusel Muffins. Jazz up some toast with a side of Apple Spice Butter, and don’t forget the mimosas. Cheers!
Chocolate Chip Raspberry Coffee Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup cold butter, grated
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 3/4 cup sour cream
- 1 tsp. almond extract
- 1/4 cup sugar
- 8 oz. cream cheese, room temperature
- 1 egg
- 2/3 cup seedless raspberry jam
- 1/4 cup mini chocolate chips, semi-sweet
- 1/2 cup sliced almonds
- 1 tsp. mini chocolate chips, semi-sweet
- 1/4 cup semi-sweet chocolate chips
- 2 Tbsp. heavy cream, or Half & Half
Cake and filling:
- Preheat oven to 350°. Grease and flour 9" springform pan. Place butter in freezer for approx. 15 minutes.
- In large bowl, mix flour and sugar together. Grate butter over mixture, stirring in batches. Set aside 1 cup of mixture in refrigerator.
- To remaining flour mixture, add baking soda, baking powder, salt, egg, sour cream, and almond extract. Mix well and refrigerate approx. 15 minutes.
- Meanwhile, in a small bowl, beat the sugar, cream cheese, and egg until blended and smooth.
- Remove cake batter from refrigerator and spread batter evenly in the pan, including 2" up sides.
- Pour cream cheese mixture over crust.
- Carefully spoon raspberry jam over cream cheese. Sprinkle chips over jam.
- Remove reserved 1 cup crumb mixture from refrigerator. Mix with almonds and sprinkle evenly over top.
- Bake for 50 to 55 minutes. Crust should be a golden brown. Cool on wire rack.
- As cake is cooling, sprinkle mini chips over top.
- Heat heavy cream in microwave for approx. 30 - 45 seconds. Pour over chips. Allow heat to melt chips, stir. Reheat in 15 sec. segments if necessary to melt chocolate. Pour ganache in sandwich bag, snip the tip, and drizzle over top of coffee cake.
- Serve warm or cold, refrigerate any leftovers. Enjoy!
Chocolate Chip Raspberry Coffee Cake recipe alternatives.
As a final thought, this would also taste great with strawberry or blackberry jam.
Also, if you don’t have semi-sweet chocolate chips, try it with bittersweet or white chocolate chips. I’m guessing it would taste amazing, and I hope you’ll let me know if you try this recipe.
I love hearing from my readers, so please feel free to leave a comment and rate the recipe below.
Also, follow me on Pinterest and post a picture of yours.
Happy baking and have a blessed day.
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