Whole Wheat Espresso Chocolate Streusel Cake Recipe
This decadent Whole Wheat Espresso Chocolate Streusel Cake is the perfect combination of rich, dark chocolate, nutty streusel, and the delightful flavor of espresso. Made with whole wheat flour, it offers a wholesome twist on a classic dessert. The cake is moist, fluffy, and layered with a crunchy streusel topping that brings extra texture and flavor to every bite. Perfect for coffee lovers and chocolate enthusiasts alike, this cake is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Apricots (finely chopped) | 1 cup |
| Whole Wheat Flour | 1 3/4 cups (divided: 3/4 cup for streusel, 1 3/4 cups for cake) |
| Brown Sugar (Demerara) | 1 3/4 cups (divided: 3/4 cup for streusel, 1 cup for cake) |
| Unsalted Butter (cold, cubed) | 1/2 cup for streusel, 125 grams for cake (at room temperature) |
| Cinnamon Powder | 1 teaspoon |
| Granulated Sugar | 4 tablespoons |
| Pecans (coarsely chopped) | 3/4 cup |
| Cocoa Powder | 1/4 cup |
| Dark Chocolate (coarsely chopped) | 225 grams |
| Coffee Decoction | 1/4 cup |
| Eggs | 2 whole |
| Vanilla Extract | 2 teaspoons |
| Sour Cream | 3/4 cup |
| Baking Powder | 1 1/2 teaspoons |
| Baking Soda | 3/4 teaspoon |
Preparation Time and Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 75 minutes | 85 minutes | 8-10 slices |
Instructions
Step 1: Preparing the Streusel Topping
- Gather the ingredients: In a mixing bowl, combine 3/4 cup of whole wheat flour, 3/4 cup of brown sugar, 1/2 cup of cold cubed butter, and 1 teaspoon of cinnamon powder.
- Create the crumble: Using your fingertips, blend the mixture until it forms a coarse, crumbly texture. The butter should be evenly distributed, creating small clumps.
- Refrigerate the topping: Place the prepared streusel topping in the fridge to chill while you prepare the rest of the cake.
Step 2: Preparing the Nutty Center Layer
- Mix the nuts and sugar: In a small bowl, combine 4 tablespoons of granulated sugar and 3/4 cup of coarsely chopped pecans. This will form the crunchy center layer of the cake. Set aside for later.
Step 3: Making the Cake Batter
- Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper for easy removal later.
- Melt the chocolate: Using a double boiler, melt 225 grams of coarsely chopped dark chocolate until smooth. Once melted, stir in 1/4 cup of strong coffee decoction. Mix well until the chocolate is creamy and set aside to cool slightly.
- Sift dry ingredients: In a separate bowl, sift together 1 3/4 cups of whole wheat flour, 1 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1/4 cup of cocoa powder. Keep aside.
- Cream butter and sugar: In a large mixing bowl, beat together 125 grams of room-temperature unsalted butter and 1 cup of brown sugar until light and fluffy. You can use a hand mixer or stand mixer for this step. Be careful not to over-beat, as you want a soft, creamy texture.
- Add eggs and vanilla: Add one egg at a time, beating after each addition until the eggs are well incorporated. Once both eggs are mixed in, add 2 teaspoons of vanilla extract and the cooled espresso-chocolate mixture. Beat until everything is well combined.
- Incorporate the dry ingredients: Gradually add the sifted flour mixture to the wet ingredients, folding gently with a spatula. Alternate adding the flour mixture with 3/4 cup of sour cream. Mix until just combined—avoid overmixing, as it can result in a dense cake.
Step 4: Assembling the Cake
- Layer the cake batter: Pour half of the prepared cake batter into the greased and lined 9-inch cake pan, spreading it evenly.
- Add the nutty center: Sprinkle the sugar and pecan mixture over the batter, forming an even layer of crunchy goodness.
- Add remaining batter: Gently spread the remaining cake batter over the pecan-sugar layer, smoothing it out with a spatula.
- Top with streusel: Finally, take the chilled streusel topping from the refrigerator and sprinkle it generously over the top of the cake. Press it down slightly so it adheres to the cake batter.
Step 5: Baking the Cake
- Bake: Place the cake in the preheated oven and bake for 55 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Check for browning: If the top of the cake begins to brown too quickly (usually after 30 minutes), loosely cover the cake with aluminum foil to prevent over-browning.
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
Once the Whole Wheat Espresso Chocolate Streusel Cake has cooled, slice it into generous portions. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream for an indulgent dessert. The layers of chocolate and coffee-flavored cake with the sweet, nutty filling and crunchy streusel topping make this cake a truly satisfying treat.
Nutritional Information (Per Serving)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 510 kcal |
| Total Fat | 30g |
| Saturated Fat | 15g |
| Cholesterol | 85mg |
| Sodium | 200mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 5g |
| Sugars | 30g |
| Protein | 8g |
This Whole Wheat Espresso Chocolate Streusel Cake recipe brings together the rich flavors of chocolate, espresso, and a crunchy streusel topping for a dessert that’s both decadent and nutritious. The use of whole wheat flour and pecans adds a wholesome element to this indulgent cake, making it a great choice for those who love a touch of elegance in their desserts. Enjoy this cake warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
