Chocolate Coffee Cake

Here’s another delicious coffee cake to add to your repertoire.

Streusel:
2/3 cup (4 oz) all-purpose flour
½ cup (3 ½ oz) firmly packed light brown sugar
½ tsp ground cinnamon
6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
¾ cup (4 ½ oz) chocolate chips

Cake:
1 ½ cups (7 ½ oz) all-purpose flour
½ cup (2 oz) cake flour
2/3 cup (2 oz) unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup (4 oz) unsalted butter
1 cup (8 oz) granulated sugar
3 large eggs
1 ¼ cups (10 oz) sour cream
1 ½ tsp pure vanilla extract

Preheat the oven to 350°F. Grease and flour (or spray with Baker’s Joy) a 9x13-inch baking pan. (If using a glass pan, set oven temp to 325°F.)

To make the streusel, in a small bowl, stir together the flour, brown sugar, and cinnamon. Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Stir in the chocolate chips until evenly distributed.

To make the cake, in a bowl, stir together the all-purpose flour, cake flour, cocoa, baking soda, baking powder, and salt.

In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Add the flour mixture in 2 or 3 additions, alternating with the sour cream and vanilla. Using the mixer on low speed, beat the batter until smooth and fluffy, about 2 minutes.

Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel mixture evenly over the batter.

Bake until the topping is golden brown, 40 – 45 minutes (check early—mine was done by 30 minutes). A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool completely. Cut into squares to serve.

Recipe source: The Williams-Sonoma Baking Book