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Chocolate Streusel Coffee Cake

Ingredients

Streusel

  • 1 ½ cups dark brown sugar packed
  • 1 ½ teaspoons ground cinnamon
  • 2 ½ cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, melted

Chocolate Filling

  • 1 cup heavy cream
  • 2 cups semisweet chocolate chips

Coffee Cake

  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 ¾ cups plain whole Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons water

Cake Dusting

  • 1-2 tablespoons confectioners’ sugar
  • 1 teaspoon unsweetened cocoa powder

Instructions

Make the Streusel

  • In a medium bowl, whisk together sugar, cinnamon and flour until well blended.
  • Add melted butter and mix well.
  • Using your fingers, blend mixture gently until big clumps form. Set aside.

Make the Chocolate Filling

  • In a medium saucepan, bring cream to a boil. Remove from heat.
  • Whisk in chocolate chips until chocolate is completely melted.
  • Set aside to cool slightly.

Assemble the Coffee Cake

  • Preheat oven to 350° Fahrenheit.
  • Spray a 13 x 9 x 2” class baking pan with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of an electric mixer using the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy.
  • In a medium bowl, whisk together eggs, yogurt, vanilla and water.
  • On low speed, add one third of the dry ingredients into the butter and sugar mixture.
  • Add one half of the yogurt mixture and blend well on low to medium speed.
  • Add another one third of the dry ingredients followed by the remaining half of the yogurt mixture. Stop the machine and scrape down the sides of the bowl, if necessary, using a rubber spatula. The batter will be thick and smooth.
  • Add remaining dry ingredients and mix until just blended. Using an offset spatula spread half of the cake batter evenly into the greased pan.
  • Using your hands, sprinkle one half of the streusel evenly over the batter.
  • Using a spoon, drizzle half the chocolate filling over the streusel. It does not have to be even.
  • Drop spoonfuls of the remaining batter over the chocolate and streusel, spreading as evenly as possible using an offset spatula.
  • Sprinkle the remaining streusel over the batter followed by drizzles of the remaining chocolate filling. Place pan onto a large sheet pan in case cake rises and streusel falls off.
  • Bake the cake for 1 hour to 1 hour and 15 minutes or until a small sharp knife inserted into the center comes out clean. Some chocolate on the knife is okay. Remove from the oven.
  • Cool completely in pan.
  • Place 1-2 tablespoons of confectioners’ sugar plus 1 teaspoon unsweetened cocoa powder into a small sieve and dust entire top of cake.
  • Cut into squares to serve.

Notes

Makes 1 9 x 13” cake