Chocolate cake with streusel topping

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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Chocolate cake with streusel topping recipe

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Yields 24 servings

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.

15 minPrep Time

40 minCook Time

1 hr, 30 Total Time

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Ingredients

Streusel
• 2/3 cup all purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 6 tablespoons cold butter, diced
• 1/2 cup mini chocolate chips
Cake
• 1/2 cup butter, room temperature
• 1 1/4 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups greek yogurt

Instructions

1. Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
2. To make the streusel, add the flour, brown sugar, cinnamon and butter to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs. With a fork, stir in the chocolate chips. Set aside while you make the cake batter.
3. In a mixing bowl, add the soft butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.
6. Add the flour mixture alternately with the greek yogurt to the creamed butter. Stir until just combined.
7. Spoon the cake batter into the prepared baking pan and top with the streusel topping.
8. Bake in preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and cool on a wire rack.

Notes

recipe adapted from Williams-Sonoma Baking Book

7.6.8

579

https://atreatsaffair.com/chocolate-cake-with-streusel-topping-recipe/

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Roxana