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Bittersweet Chocolate Coffee Cake
Servings: 15
Equipment
Ingredients
Streusel:
- 1 cup walnuts
- 2/3 cup brown sugar
- 10 ounce bag bittersweet chocolate chips *rough chopped (reserve half of the bag for the cake)
- 1 Tablespoon cocoa powder
Cake:
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/4 cup buttermilk
- 2 teaspoon instant coffee granules
- 3 cups flour
- 4 Tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Frank's Bavarian Kraut drained and chopped
- remainder of the bittersweet chocolate chips
Icing:
- 1 1/4 cup powdered sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 9" springform pan. Set aside.
- Mix up the streusel and set it aside.
- In the bowl of a mixer, combine sugars, oil, and eggs for 2 minutes. Mix in the buttermilk and instant coffee until incorporated. Sift the flour, baking powder, baking soda, salt and cocoa powder into the wet ingredients. Mix by hand, just until combined.
- Fold in the sauerkraut and the remaining chocolate chips.
- Pour half of the batter into the prepared pan. Sprinkle half of the streusel over the batter. Top with the remaining batter, and finish off with the remaining streusel.
- Bake the cake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for a few minutes before icing.
- Mix the icing ingredients together. Remove the cake from the outer rim of the springform pan. Drizzle with half of the icing. Cool the rest of the way and drizzle with the remaining icing.
Notes
* I rough chopped the chocolate chips for the streusel but left them whole for the half that went into the cake.