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

Ingredients

Streusel top:

• 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

Cake:

• 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

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a 9 x 13 inch glass baking dish.
3. In a small bowl, mix together the following streusel ingredients: flour, sugar, and cinnamon.
4. Rub in butter into streusel mixture, until coarse crumbs form.
5. Fold in chopped chocolate pieces. Set aside.
6. To make the cake, in a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
7. In another bowl, cream together butter and sugar.
8. Add eggs, one at a time, beating thoroughly.
9. Mix in yoghurt and vanilla extract.
10. Stir wet ingredients into dry. Mix thoroughly.
11. Fold in chopped pecans.
12. Pour batter into prepared pan.
13. Sprinkle streusel mixture evenly over batter.
14. Bake until topping is golden, about 40 minutes. Cake is done when toothpick inserted into center of cake comes out clean.
15. Let pan cool on wire rack. Cut into squares to serve.