Recipe inside – Streuselkuchen (German streusen, to scatter)
FOR THE STREUSEL:
63g all-purpose flour
50g light brown sugar
¼ teaspoon Ground cinnamon
45g cold unsalted butter
70g Mini chocolate chips
A dash of salt
FOR THE CAKE:
120g all-purpose flour
30g
cake flour
30g unsweetened Dutch- process cocoa powder
½ teaspoon baking soda (bicarbonate of soda)
½ teaspoon baking powder
¼ teaspoon
salt
65g unsalted butter
100g granulated sugar
1 large egg
1 Egg yolk
160g Sour cream
1teaspoon Vanilla extract
1teaspoon Chocolate extract (optional)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Grease and flour a 8-by-8-inch (20-by-20-cm) baking pan.
To make the streusel, stir together the flour, brown sugar, salt and cinnamon in a small bowl. Cut the butter into small pieces and add to the bowl. Using a pastry cutter or your fingers cut or rubs in the butter until coarse crumbs form. Stir in the chocolate chips until evenly distributed. Set aside.
In a bowl, stir together the all-purpose and cake flours, cocoa, baking soda, baking powder, and salt.
In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the egg and egg yolks, beating thoroughly after addition, then add the vanilla and chocolate extract.
Add the dry ingredients in 2 or 3 increments, alternating with the sour cream. Using the mixer on low speed, beat until smooth and fluffy, about 2 minutes.
Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the streusel.
Bake until the topping is golden brown, 40-45 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool completely. Cut into squares to serve. Recipe