Warm afternoon sunshine streamed in through the windows on a cool fall day, illuminating this rich, moist afternoon snack created from a favorite chocolate candy bar. Served with freshly brewed cups of hot tea it was just the thing before a walk into town.
Chocolate coffee cake is tempting straight out of the oven. But this cake tastes best the day after it is baked. The traditional streusel topping turns a good cake into an irresistible afternoon treat.
Chocolate Candy Bar Coffee Cake
- 2/3 cup all purpose flour
- 1/2 cup firmly packed brown sugar
- 1/2 tsp cinnamon
- 6 tbsp cold unsalted butter, cut into small pieces
- 1/2 quality chocolate candy bar, chopped fine
- 2 cups all purpose flour
- 2/3 cup unsweetened Dutch-process cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 1/4 cups plain yoghurt
- 1 1/2 tsp pure vanilla extract
- 1 cup chopped pecans
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch glass baking dish.
- In a small bowl, mix together the following streusel ingredients: flour, sugar, and cinnamon.
- Rub in butter into streusel mixture, until coarse crumbs form.
- Fold in chopped chocolate pieces. Set aside.
- To make the cake, in a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar.
- Add eggs, one at a time, beating thoroughly.
- Mix in yoghurt and vanilla extract.
- Stir wet ingredients into dry. Mix thoroughly.
- Fold in chopped pecans.
- Pour batter into prepared pan.
- Sprinkle streusel mixture evenly over batter.
- Bake until topping is golden, about 40 minutes. Cake is done when toothpick inserted into center of cake comes out clean.
- Let pan cool on wire rack. Cut into squares to serve.