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Chocolate Filled Red Velvet Coffee Cakes
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Chocolate Filled Red Velvet Coffee Cakes


  • For the Coffee Cake Dough: 2 1/4 tsp active dry yeast (or on envelope)
  • 1/4 cup warm water between 105 to 110 degrees F
  • 1 cup warm milk
  • 3/4 cup unsalted butter melted and cooled (divided)
  • 2 large eggs lightly beaten
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 2 tsp red gel food color I used 1 1/2 tsp Tulip Red and 1/2 tsp Burgundy AmeriColor Food Gel
  • For the Ganache: 6 ounces dark chocolate chopped (I used chocolate with 70% cocoa)
  • 1/2 cup heavy cream
  • For the Cream Cheese Frosting: 8 ounces of cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1 tsp vanilla extract
  • 3 cups confectioners' sugar


  • For the ganache: Warm the cream until simmering.
  • Pour over the chopped chocolate.
  • Allow the mixture to stand for a minute or two. Then mix until the chocolate is melted, and a shiny, smooth mixture forms.
  • Allow the ganache to sit at room temperature until ready to use.
  • For the Cake Dough: In a large bowl, dissolve the yeast in the water.
  • Add the milk, 1/2 cup butter, eggs, sugar, salt, and 2 cups of the flour. Add enough flour for a soft dough to form.
  • Turn the dough onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
  • Place in a greased bowl and turn once to grease the top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch the dough down. Divide the dough into 8 pieces.
  • On a lightly floured surface, roll the dough out into an 8-inch by 10-inch rectangle.
  • Spread the chocolate ganache in a thin layer over the dough, leaving a 1/4 inch border.
  • Roll the dough up, jelly-role style, starting with the long side.
  • Place the role, seem side down, and fold the role in half.
  • Using a pair of kitchen shears, cut the dough down the middle.
  • Then shape into a heart. (See photos in the post)
  • Repeat the process until all 8 pieces of dough are formed in to hearts.
  • Allow the cakes to rise for 1/2 an hour in a warm place, covered with a clean kitchen towel.
  • Pre-heat the oven for 350 degrees F.
  • Bake for 15 to 20 minutes.
  • Instructions for the Cream Cheese Frosting: Cream the butter and cream cheese in the bowl of a mixer fitted with a paddle attachment.
  • Add the vanilla and powdered sugar and mix until just combined.
  • Add the milk and mix until it is light and fluffy.
  • Once the cakes are cooled completely, ice the cakes.
  • Yields 8 cakes.