Dark Chocolate Raspberry Coffee Cake #desserts #sweets

Dark Chocolate Raspberry Coffee Cake #desserts #sweets

This dim chocolate raspberry espresso cake is delicate and clammy with a rich almond streusel on top. Spotted with succulent raspberries and loaded up with chocolate chips, this morning meal cake is a treat! We love it on Christmas morning, yet it's invite all year. There's a lot of various size heating container you can utilize, so audit my formula notes before starting.

I'm so eager to bring my dull chocolate raspberry espresso cake once more into the spotlight! Initially distributed a couple of years back and one of my preferred plans, this morning meal cake has been a Christmas morning convention for longer than 10 years.

Whoever is facilitating, we have a huge Christmas early lunch in the wake of going through the early daytime opening presents. We taste espresso and nibble on this impressive cake to hold us over. Blessing opening takes longer nowadays with a little child, so we're particularly ravenous as we open up. 🙂

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Dark Chocolate Raspberry Coffee Cake #desserts #sweets

Ingredients
Streusel

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 3 Tablespoons (45g) unsalted butter, cold
  • 1/2 cup (64g) sliced or slivered almonds

Cake

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk or whole milk
  • 1 cup (180g) dark chocolate chips*
  • 1 and 1/2 cups fresh or frozen (do not thaw) raspberries

Instructions

  1. Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray.
  2. Make the streusel first: Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.
  3. Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.
  4. Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips.
  5. Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan, though that time changes if you used a different size baking pan. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
  6. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.
  7. Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.

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