When I think about winter I think of cuddling up with a warm blanket, a good book, and a cup of coffee – that is my happy place. I’m the type of person who has to have something to dunk in my coffee, be it biscotti, a donut, or my personal favorite, coffee cake. Typically I go for the more traditional cinnamon-y coffee cake but after seeing the gorgeous recipe for chocolate coffee cake in the incredible Williams-Sonoma Baking Book, I couldn’t resist trying something new.
I substitute dthe cinnamon in the streusel with Divine Desserts Fennel Pollen blend from Pollen Ranch because it brings the right amount of warmth to the cake and really helps bring the coffee and chocolate flavors together.
**Recipe adapted from The Williams-Sonoma Baking Book**
2/3 cup all purpose flour
1/2 cup firmly packed light brown sugar
2 tsp Divine Desserts
6 tbsp cold unsalted butter cut into small pieces
3/4 cup bittersweet chocolate chips
2/3 cup unsweetened cocoa powder
1 tsp espresso ground coffee
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 cup buttermilk
1 1/2 tsp pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 9 x 13 baking pan.
For the streusel, combine flour, brown sugar, and cinnamon. Cut or rub the butter until coarse crumbs form. Stir in chocolate chips.
For the cake – combine dry ingredients, in a separate bowl use an electric mixer to cream together the butter and sugar until fluffy, add the egss, alternate adding the flour mixture, sour cream, and vanilla until combined and smooth.
Pour batter into pan and sprinkle with streusel mixture.
Bake until topping is golden brown, 40-45 minutes.
Cut, serve and ENJOY!