Chocolate Coffee Cake

It’s a public holiday, a good time for friends sitting together for chat, coffee and cake.  I found dailydelicious by chance.  Today it’s the first trial of this little lovely cake.  First thing I do without question is to cut the portion of sugar.  Hmm, cut 20% as a start. Good trial!  Friends all like it.  All gone!

63g plain flour
40g light brown sugar
¼ teaspoon ground cinnamon
45g cold unsalted butter
70g Mini chocolate chips
A dash of salt

120g plain flour
30g cake flour
30g cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
65g unsalted butter
80g granulated sugar
1 large egg
1 egg yolk
160g sour cream
1 teaspoon vanilla extract

Preheat the oven to 180°C (350°F). Grease and flour a 20-cm square baking pan.

To make the streusel, stir together the flour, brown sugar, salt and cinnamon in a small bowl. Cut the butter into small pieces and add to the bowl. Mix or rub in the butter until coarse crumbs form. Stir in the chocolate chips until evenly distributed. Set aside.

In a bowl, stir together the plain and cake flours, cocoa, baking soda, baking powder, and salt.

In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and egg yolks, beating thoroughly after addition, then add the vanilla extract.

Add the dry ingredients in 2 or 3 increments, alternating with the sour cream. Use a spatula to mix/fold until smooth and blended.

Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the streusel.

Bake until the topping is golden brown, 40-45 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.


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