Chocolate Swirl Coffee Cake

The streusel used here is also available as a standalone recipe: Chocolate Streusel Filling and Topping.

Ingredients

Chocolate Streusel Filling and Topping

• 1/2 cup (120 ml) firmly packed light brown sugar
• 1 cup (240 ml) pecans
• 1 teaspoon (5 ml) ground cinnamon
• 2 oz (55 g) bitter sweet chocolate chopped or 1/4 cup (60 ml) chocolate chips
• 1/4 cup (60 ml) flour
• 1/4 cup (60 ml) unsweetened cocoa powder
• 4 tablespoons (60 ml) unsalted butter

Sour Cream Coffee Cake

• 2 1/2 cups (600 ml) all-purpose flour
• 2 1/2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups (360 ml) granulated sugar
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 1 cup (240 ml) sour cream, at room temperature

Method

1. To make the streusel, place the sugar, pecans, and cinnamon in a food processor. Cover and pulse until the nuts are coarsely chopped. Transfer 3/4 cup (180 ml) of the mixture to a small bowl and stir in the chocolate for the filling.
2. To the remaining mixture in the food processor, add the flour, cocoa powder, and butter and pulse until the mixture is crumbly for the topping.
3. Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch (23 cm) springform pan. Dust the pan with flour, tapping out the excess.
4. Sift the flour, baking powder, baking soda, and salt into a medium bowl; whisk to combine and set aside.
5. Using an electric mixer at medium-high speed, beat the butter in a mixing bowl for 1 minute, or until creamy. Gradually add the sugar and beat at high speed until well blended and light, about 2 minutes.
6. Add the eggs and yolk, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract.
7. Reduce the speed to low and alternately add the dry ingredients and sour cream, beginning and ending with the dry ingredients and mixing just until combined.
8. Scrape half of the batter into the prepared pan and smooth the top. Sprinkle with the filling. Scrape the remaining batter over the filling and smooth the top. Sprinkle with the topping.
9. Bake 65 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the edge of the pan. Let the cake cool in the pan set on a wire rack for 10 minutes. Remove the side of the pan and cool completely.

AMAZING! I will definitely make this again and again. This will qualify you as a domestic goddess