Cocoa-Sour Cream Chocolate Chip Coffeecake

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Recipe adapted from Baking by Flavor by Lisa Yockelson

published by John Wiley & Sons, Inc., New York

I drooled over the pages of this book trying to decide what to bake, and finally decided on this rather magnificent coffee cake.  As I pulled the ingredients from the cupboards, fridge and pantry, the unthinkable occured; I ran out of chocolate chips.  It came as quite a shock because this might be the only house in town that never runs out of chocolate chips.  So instead of all semi-sweet chips, like the recipe calls for in the batter, I substituted with bittersweet chocolate…yum!

This cake has a humble, deceiving appearance and is in reality very sumptuous.  My cake turned out a little less sweet because of the use of bittersweet chocolate, but I figured there was enough sugar in this recipe to go around.  Between the soft, moist cake and the crunchy, buttery top, it really is delicious.  This could be a special Mother’s Day treat, just wave the magic wand over the top and remove all the calories.  Enjoy!

 

Chocolate Chip Pecan Crumble Ingredients

1 1/2 cups unbleached all-purpose flour

3/4 cups granulated sugar

3/4 cups firmly packed light brown sugar, sieved to remove the lumps

big pinch of salt

12 Tablespoons (1 1/2 sticks) unsalted butter, cold, cut into small chunks

1 cup coarsely chopped pecans

3/4 cup mimi semi-sweet chocolate chips

 

Chocolate Chip Pecan Crumble Directions

1. Preheat oven to 350°F.  Spray a 9×13 inch baking pan with cooking spray and set aside.

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2. Thoroughly mix the flour, granulated sugar, brown sugar, and salt in a large bowl.  Add the butter chunks and with a pastry blender (or two forks if you don’t have a pastry blender), cut the butter into the flour until the mixture is reduced to small pieces.  Stir in the pecans and the chocolate chips.  Work the mixture with your fingertips until it comes together in large and small moist, sandy-textured lumps.  Set aside.

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Cocoa-Sour Cream-Chocolate Chip Coffee Cake Batter Ingredients

3 cups bleached all-purpose flour

2 Tablespoons cocoa

1 1/2 teaspoons baking powder

3/4 teaspoons baking soda

1 teaspoon salt

2 1/4 cups mini semi-sweet chocolate chips (I used 1 cup mini semi-sweet chocolate chips, 1/2 cup Ghirardelli bittersweet chocolate wafers-chopped a little, and 3/4 cup E.Guittard bittersweet chocolate wafers-chopped a little.  It pretty much cleaned out a lot of my chocolate stash)

1/2 pound (2 sticks) butter, softened

2 cups granulated sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups thick, cultured sour cream

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Cake Batter Directions

1. Sift the flour, cocoa, baking powder, baking soda and salt together, into a large bowl.  In a medium sized bowl, toss the chocolate chips with 1 Tablespoon of the sifted mixture.

2. Cream the butter in the large bowl of an electric mixer for about 4 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added.  Beat in the eggs, one at a time, blending well after each addition.  Blend in the vanilla extract.

3. On low speed, add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.  By combining the batter in this way, you end up with a soft, even textured cake.  As the ingredients are added, scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even textured.  Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and smooth the top.  Sprinkle the entire bowl of crumble mixture lightly and evenly over the top of the cake batter.  DO NOT press it in.   This creates a generous topping and allows the cake to bake evenly.

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5. Bake for 55 minutes to 1 hour, or until set and a wooden toothpick inserted in the center comes out clean, or with just a few moist pieces clinging to it.  The cake will pull away slightly from the sides of the baking pan.  Cool the cake in the pan on a rack.  Serve the cake, warm or at room temperature, cut into squares.

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