Moist Chocolate Streusel Cake (Print Version)
# Ingredients:
→ For the Topping
01 -
6 tablespoons melted unsalted butter
02 -
¼ cup packed brown sugar
03 -
3 tablespoons white sugar
04 -
1¼ cups plain flour
05 -
pinch of salt
06 -
1¼ teaspoons ground cinnamon
07 -
½ teaspoon powdered ginger
08 -
⅓ cup semi-sweet chocolate chips
09 -
⅓ cup chopped walnuts (optional)
→ For the Batter
10 -
2½ cups plain flour
11 -
½ teaspoon table salt
12 -
2 teaspoons baking powder
13 -
½ teaspoon baking soda
14 -
¼ cup packed brown sugar
15 -
1¼ cups white sugar
16 -
¾ cup softened unsalted butter
17 -
3 large eggs at room temperature
18 -
2 teaspoons vanilla essence
19 -
1 teaspoon fresh lemon juice
20 -
1¼ cups sour cream
21 -
1 cup semi-sweet chocolate chips
22 -
½ cup chopped walnuts (optional)
# Instructions:
01 -
Blend together both sugars, cinnamon, ginger, and salt in a mixing bowl. Mix in the melted butter, then fold in the flour, chocolate chips, and optional nuts until it all comes together.
02 -
Turn the oven to 350°F and let it preheat. Coat a 9-inch x 3-inch round pan or a springform pan with butter and a dusting of flour.
03 -
Stir together the flour, baking soda, baking powder, and salt in a medium bowl.
04 -
Whip together both sugars and the softened butter until it’s airy. Add eggs one by one, blending between each. Stir in vanilla, lemon juice, and sour cream. Carefully fold in the dry ingredient mixture, chocolate chips, and walnuts if using.
05 -
Put the batter in the pan, then sprinkle on the streusel topping. Bake for 45 minutes. Cover loosely with foil, then bake for another 40-50 minutes or until it’s done. Let the cake cool for 30 minutes before cutting.
# Notes:
01 -
Use a 9-inch pan with tall sides, or split the batter into two smaller pans.
02 -
Keep all ingredients at room temperature before starting.
03 -
You can leave out the walnuts if you prefer.