Chocolate Streusel Coffee Cake

I made black bottom cupcakes, and they sucked. I threw them out, and I made this instead.

Chocolate Streusel Coffee Cake

This recipe comes from the Williams Sonoma Muffins cookbook. The quantity of chocolate in the streusel in this bake is a little bit different from the recipe. This is because I was at the store and the chocolate chips were too damn far away, so I used the white chocolate I had at home to make up part of the streusel.

Ingredients:

Streusel:

2/3 cup (125g) plain flour

1/2 cup (105g) light brown sugar

1/2 tsp ground cinnamon

90g cold butter

3/4 cup (140g) chocolate chips

Cake:

1 1/2 cups (235g) plain flour

1/2 cup (60g) self raising flour

2/3 cup (60g) cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 cup (125g) butter, softened

1 cup (250g) sugar

3 large eggs

1 1/4 cups (315g) sour cream

1 1/2 tsp vanilla extract

Instructions:

Streusel:

Stir together the flour, brown sugar and cinnamon

Cut the butter into small pieces and rub it into the dry ingredients until the mixture resembles coarse crumbs

Stir in chocolate chips

I just threw everything in at once and got busy with my fingers. It turned out fine

Set aside

Cake:

Preheat oven to 180˚C/350˚F and prepare a 9x13 cake pan or similar

In a bowl, stir together the flours, cocoa powder, baking soda and baking powder

In an electric mixer, cream together the butter and sugar until light and fluffy

Beat in the eggs one at a time, scraping down the sides where necessary

Add half the flour mix, then the vanilla and sour cream, then the other half of the flour mix

Beat until smooth and fluffy, c. 2 minutes

Pour batter into the prepared pan and cover with streusel

Make sure to leave room for it to rise, because it rises surprisingly!

Bake c. 45 minutes, or until it passes the clean knife test and the topping is golden brown

It took closer to 55 minutes