Chocolate Sour Cream Streusel Cake
Moist, decadent, and brimming with layers of flavor, this Chocolate Sour Cream Streusel Cake is a showstopping dessert perfect for any occasion. This rich chocolate cake is made irresistibly tender with the addition of creamy sour cream and studded with melty dark chocolate chips for an intense chocolatey bite. The secret to its allure lies in the buttery cinnamon streusel topping, which creates a delightful crunch and a sweet-spiced contrast to the velvety cake layers. With its easy preparation and classic 9x13 format, this cake is ideal for gatherings, coffee breaks, or anytime you crave a homemade treat. Serve it warm for a comforting dessert or enjoy it at room temperature as a sweet accompaniment to your morning coffee.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Sour cream
- 0.25 cups Milk
- 1 cups Dark chocolate chips
- 0.75 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.25 cups Unsalted butter, cold and cubed (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
In a medium bowl, prepare the streusel topping by mixing the brown sugar, ground cinnamon, chopped nuts (if using), and cold cubed butter. Use a fork or your fingertips to blend until crumbly. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients and beat using an electric mixer on medium speed until the mixture looks like coarse sand.
In a separate bowl, whisk together the eggs, vanilla extract, sour cream, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients while mixing on low speed. Stop and scrape the sides of the bowl as needed. Mix until just combined; the batter will be thick.
Fold the dark chocolate chips into the batter using a spatula.
Spread half of the batter into the prepared baking pan, smoothing it out with a spatula. Sprinkle half of the streusel topping evenly over this layer.
Carefully spread the remaining batter over the streusel layer, then sprinkle the remaining streusel mixture on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.0 g | 427% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 827.3 g | 301% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 525.9 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 969 mg | 75% | |
| Iron | 50.7 mg | 282% | |
| Potassium | 4024 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
