Choco Streusel Coffee Cake
Move over cinnamon! Chocolate lovers will delight in this chocolaty streusel-topped cake studded with chocolate chips.
Equipment
- 2 Mixing bowls
- 10 inch tube pan or 9 x 13 inch pan
- Electric mixer optional
- Rubber Spatula
- Whisk
Ingredients
CAKE
- 2 cups all purpose flour 240g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup butter, soft 115g
- 1 cup sugar 2oog
- 2 eggs
- 1 cup sour cream 240g
- 1½ teaspoons vanilla
- ½ cup chocolate chips
STREUSEL
- ½ cup brown sugar
- ½ cup all purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ cup butter
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
FOR THE CAKE
- Preheat oven to 350℉/180℃. Grease and flour a 10 inch tube pan or 9 x 13 inch pan.
- In a medium bowl whisk together all purpose flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl cream together butter and sugar until fluffy, about 3 minutes. You can do this with an electric mixer or by hand. Add eggs, one at a time. Add vanilla.
- On low speed (if using electric mixer), add flour and sour cream. Blend until just combined.
FOR THE CHOCO STREUSEL
- In a small bowl combine brown sugar, all purpose flour, unsweetened cocoa powder and salt. Cut in butter with your fingers or a pastry blender until the mixture looks crumbly.
- Spread batter into prepared pan and sprinkle evenly with streusel topping. Bake for 40-45 minutes or until a cake tester comes out clean. Cool cake in pan for at least 1 hour before serving.
Notes
Use half chocolate chips and half butterscotch chips for an amazing alternative.