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Johnson Estate Winery

Mother’s French Chocolate Coffee Cake

Mother’s French Chocolate Coffee Cake
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Not too sweet with cinnamon & walnuts. During our staff training with John Bourdgage, we discovered that walnuts and cinnamon pair beautifully with Johnson Estate’s Chambourcin Ice Wine. This cake, my mother’s favorite, seemed a natural choice.
  • 2 tbsps active dry yeast
  • 3/4 cup warm water
  • 1 tsp granulated sugar
  • 3-4 cups bread flour
  • 4 egg yolks
  • 1/2 cup butter, softened
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup plain or evaporated milk
  • 1 cup dark chocolate morsels, plus more for the top
  • 1/4 cup evaporated milk
  • 1 1/2 tsps cinnamon
  • 1 cup walnuts, chopped

Combine yeast, sugar, and water and let sit until bubbly, approximately ten minutes. Meanwhile, beat butter, egg yolks, salt, sugar, vanilla and evaporated milk. Gradually add two cups of flour. Then add yeast water and mix thoroughly. Then add one more cup of flour, mixing well, until you have a soft malleable dough. Let the dough rise in a warm place with a towel on top of the bowl, approximately 1-2 hours until doubled in size.

Punch the dough down and knead for approximately five minutes, using additional flour so that it does not stick. Roll dough to 16” x 20” and spread with chocolate cinnamon mixture. Sprinkle with well-chopped walnuts.

Roll the dough up, long-wise, pinching the end to the roll. Then carefully slice the roll in half long-wise. Take the two strips and make a braid or rope. If you would like a wreath shape as depicted here, attach the two ends.

Sprinkle with chopped walnuts, mini-chocolate morsels and, if you like, cinnamon sugar. Let rise 1 to 1 1⁄2 hours.

Bake at 350ºF for approximately 30 minutes until dough is a golden brown. The cake will slice better if it is cool, but sometimes one can’t wait that long!

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