So easy to whip up, this chocolate cake with streusel topping will soon become your go-to snack cake with your morning cup of coffee. It’s just so good! No frosting needed, the chocolate chip streusel topping will do the trick. If you ask me, it’s better than frosting anyhow!
This cake is delicious warm, shortly after you take it out of the oven, at room temperature, or even cold. Store the cake in an airtight container to keep it fresh for a few days. You can make it for a celebration or just because you want to eat cake. I mean, come on, who needs a reason to eat cake? Especially when the cake is this easy!
Just like any other cake, you need the basic ingredients – butter, sugar, eggs, vanilla, flour, cocoa powder and to keep the cake super moist and tender, greek yogurt.
For the streusel topping you’ll need flour, brown sugar, butter, cinnamon and chocolate chips. I used mini chocolate chips since they mix in better (and seem like a whole lot more) than regular chocolate chips.
To make the cake you need to cream the butter with the sugar for 3-5 minutes until light and fluffy before beating in the eggs and vanilla extract.
The dry ingredients : flour and cocoa are added alternately with the greek yogurt. Stir gently until just combined, making sure you don’t over mix the batter.
Spoon the cake batter into the baking pan and top with the streusel topping.
40 or so minutes later you can brew some coffee and enjoy a piece of cake. Now the day can start!
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