My blog is a year old. Yay! Such a milestone…well…to me, at least.
If you often visit here, you might have noticed I’m big on desserts…chocolates, to be exact. I think it’s only fitting that we celebrate my feat with more chocolates. Here’s to you. *clink* Here’s to me. *clink* Cheers to more chocolate-y years!
Chocolate-Swirl Cinnamon Streusel Yogurt Coffeecake
Yield: 12 servings
Prep time: 15 minutes
Cook time: 30 minutes
For the streusel/swirl:
1 cup firmly packed brown sugar
3/4 cup all-purpose flour
3 tablespoons unsweetened dark cocoa powder
1 tablespoon ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/2-inch chunks
For the cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, softened and cut into 1 tablespoon pieces
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups plain greek yogurt
1/2 cup mini chocolate chips
1. Make the streusel/swirl by combining the brown sugar, flour, cocoa powder, and cinnamon. Transfer 1 1/4 cups of the mixture to a smaller bowl and set aside.
2. Mix the cold butter into the remaining mixture by hand, squeezing the pieces in to mix it. Cover and freeze.
3. Preheat the oven to 350ºF. Lightly grease and flour a 9×13-inch baking pan. Set aside.
4. Make the cake by combining the the flour, sugar, baking powder, baking soda, and salt in a bowl of a standing mixer fitted with paddle attachment. Add the butter, a few pieces at a time, until incorporated.
5. Add half of the greek yogurt, and mix until the dough comes together. Add the remaining greek yogurt, eggs, and vanilla. Beat on medium speed until smooth, light in color, and fluffy. Scrape the bowl, making sure there are no streaks of flour or other ingredients remaining.
6. Assemble the cake by spreading half of the cake batter in the prepared pan. Sprinkle with 1/4 cup mini chocolate chips, then sprinkle the dry chocolate cinnamon mixture over the top, covering the cake batter evenly.
7. Drop the remaining half of the cake batter over the streusel and gently spread it until it reaches the sides. Sprinkle the remaining 1/4 cup mini chocolate chips over the top. Cover the cake with the streusel from the freezer.
8. Bake for 30 minutes, or until a toothpick inserted comes out clean. Allow to cool for at least an hour before serving.
Recipe adapted from Bakingdom