WILLIAMS-SONOMA CHOCOLATE COFFEECAKE
From Williams-Sonoma Muffins by Beth Hensperger (ISBN 0-7432-5396-5). Sounds divine. First 5 ingredients are for the streusel topping!
Provided by Anissa Wolf
Categories Breads
Time 1h
Yield 1 9x13 cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F (180 C). Grease and floura 9x13 inch baking pan or dish.
- For streusel topping: stir together the 2/3 cup flour, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or fingers, cut or rub n the butter until coarse crumbs form. Stir in chocolate chips until evenly distributed. Set aside.
- In a bowl, stir together the 1 1/2 cup all-purpose and the cake flours, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating thorougly after each addition.
- Add dry ingredients in 2 or 3 increments, alternating with sour cream and vanilla. Using mixer on low speed, beat until smooth and fluffy, about 2 minutes.
- Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with streusel.
- Bake until topping is golden-brown, about 40-45 minutes. A toothpick inserted into the center should come out clean. Transfer pan to a wire rack and let cool completely. Cut into squares to serve.
- Notes: If using a glass baking dish, reduce oven temperature to 325 F (165 C). To intensify chocolate flavor, add 1 1/2 teaspoons chocolate extract when beating in the sour cream and vanilla.
Nutrition Facts : Calories 5441.4, Fat 285.3, SaturatedFat 171.7, Cholesterol 1188.2, Sodium 3245.1, Carbohydrate 694.2, Fiber 35.6, Sugar 378.8, Protein 79.8
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