Chocolate Chip Coffee Cake

So, I had guests for several days, and had failed to thoroughly plan my dessert menu.  I know, what the heck?  I mean, it's me.  I usually plan my dinner menu around my dessert menu.  Anyhow, I failed to properly plan dessert.  So at the last minute, when I realized that I was one dessert short, I threw this together in a flash...until I ran out of powdered sugar that is.  And that is the second unbelievability.  How could I run out of powdered sugar?  But I digress.  

I needed a simple and fast dessert that required no fussing.  This delicious coffee cake consists of two chocolate streusal topped layers studded with mini chocolate chips.  A deliciously fluffy chocolate frosting is sandwiched between these light and airy layers.  This cake is thoroughly enjoyable, simple to make, yet appropriate for company.

Chocolate Chip Coffee Cake

 Topping:

1/3 cup (1 ounce) unsweetened cocoa powder

3/4 cup (3 ounces) powdered sugar

1/3 cup (2 1/2 ounces) all purpose flour

1/4 cup (2 ounces) butter, melted

1 teaspoon vanilla extract

Cake:

2 1/4 cups (9 1/2 ounces) all purpose flour

1 1/2 cups (10 1/2 ounces) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs

1 1/3 cups (10 5/8 ounces) sour cream

3/4 cup (4 1/2 ounces) semi sweet mini chocolate chips

Filling:

1/4 cup (1/2 stick, 2 ounces) butter, room temperature

1/4 cup (1 3/4 ounces) shortening

Pinch of salt

3 cups (12 ounces) powdered sugar

1/3 cup (1 ounce) unsweetened cocoa

1 teaspoon vanilla extract

3 Tablespoons (1 1/2 ounces) milk

Preheat the oven to 350F.  Grease and flour two 9 inch round cake pans.

For the streusal topping, stir together the cocoa powder, powdered sugar, and flour.  Using a fork, stir in the melted butter and vanilla until the mixture is evenly moistened, and is crumbly.  Set aside.

For the cake:  In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.  In the bowl of your stand mixer, combine the vanilla, salt, eggs, and sour cream.  Blend on low speed for a minute or two until combined.  Add the dry ingredients, then mix for about 3 minutes on medium speed.  Scrape down the sides and bottom of the bowl, then stir in the mini chocolate chips.

Divide the batter evenly between the prepared pans, and bake for 10 minutes.  After 10 minutes, carefully remove the cakes from the oven and sprinkle the streusal crumbs evenly over both layers.  Continue baking for about 13 more minutes, or until the top is golden brown and the edges are just pulling away from the sides of the pan.  Remove the cakes from the oven and place on a wire rack to cool for about 5 minutes.  Carefully run a knife around the edges of the cakes, then turn the layers out of their pans.  To do this, put a plate on top of the pan and flip over, then flip the cake right side up back on the cooling rack.

For the filling:  Combine the butter, shortening, and salt in the bowl of your mixer.  Sift together powdered sugar and cocoa powder to remove any lumps.  Add to the butter and shortening in the mixer, and mix at low speed.  While the mixer is running, add the vanilla extract and milk, one tablespoon at a time, until the filling comes together.  Scrape the sides and bottom of the bowl, then beat for another minute or two at high speed to make the filling fluffy and spreadable.  

To assemble:  Once both layers are completely cool, place one layer on a serving plate, spread with the filling, then place the second layer on top.  Press down slightly.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy