I have to say, even for me (a person who lives to create decadence in the kitchen), this is pretty over the top.
We’re talking chocolate overload here. Like, make sure you’ve decided who inherits your bunny slipper collection before you try this thing.
It’s got a little bit of everything…except coffee. Now that I’m saying that I’m thinking I totally missed out on adding some jo. That would have been awesome to add coffee to the coffee cake. Next time, baby! Why is that, though. Why do coffee cakes almost never contain coffee? It’s like a big conspiracy to draw you in with the word and then let you down with the fact that it is only meant to go with your coffee, coffee not included.
Hey, don’t get me wrong. I won’t be swearing off a nice traditional piece of crumbly coffee cake anytime in this lifetime. Now putting a spin on it is a whole other story.
I was going to make and post my favorite recipe for your basic coffee cake, and I still will at some point, but then I remembered how I ended last week without chocolate and the promise to make that up this week. Plus, I may or may not have a serious addiction to the substance and I was on the fence between molten lava cakes and coffee cake. Which, by the way, are another thing that doesn’t see much variation. Why do molten lava cakes have to be made in individual portions? Hasn’t anyone ever heard of family size? Clearly something needed to be done about that.
Enter, Molten Lava Chocolate Chunk Streusel Coffee Cake. Possibly my greatest creation. As I was starting to say a minute ago before the coffee tangent distracted me, this cake has everything. The soft and fluffy cake on the outside, the molten chocolate fudge in the center, the streusel that gets crumbly on top and is reminiscent of cookie dough in the middle, and then of course a generous amount of chocolate chunks and a drizzle of chocolate icing. Did you just die, or what? This is the cake of every chocolate lover’s dreams.
As to this being a coffee cake, well the streusel and the fact that I adapted it from my coffee cake are what make it a so called coffee cake, though I did not put coffee in it. However, I can’t imagine anything more delicious than drinking a big steaming cup of coffee with a piece of this.
Don’t try this at home folks…I mean do, but you didn’t hear it from me. Danger Will Robinson!
- 8 egg yolks (about 1/2 cup)
- 1 cups (2 sticks) butter, softened
- 2 cups brown sugar
- 1/2 cup greek yogurt
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon baking soda
- 3 3/4 cups flour
- 1/2 cup cocoa powder
- 1/2 cup (1 stick) butter, softened
- 2/3 cup sugar
- 1/2 cup cocoa powder
- 1 cup flour
- 1/4 teaspoon salt
- 2/3 cup semi-sweet chocolate chunks (or chips)
- 1 tablespoon cocoa powder
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Preheat oven to 375 degrees F (190 C) and grease a 10 inch spring-form cake pan with oil.
- Cream butter and sugar in a large mixing bowl. Add yolks, salt, vanilla, and soda and beat until combined. Stir in yogurt and milk, then cocoa. Stir in flour a bit at a time until batter is smooth. Set aside while preparing streusel.
- For Streusel, cream butter and sugar in a large mixing bowl until smooth. Add salt, cocoa, and flour and mix until it forms a crumbly dough mixture. Stir in chocolate chunks.
- Pour approximately half of batter into prepared pan and crumble half of streusel over batter. Pour remaining batter on top and then top with remaining streusel.
- Bake for 35 - 40 minutes until edges are dark brown and cake only jiggles slightly when nudged.
- Cool for at least 40 minutes before adding drizzle and serving.
- For drizzle, whisk all ingredients together in a small bowl until smooth.