Whole Wheat Espresso Chocolate Streusel Cake Recipe
A vegetarian Continental recipe with apricots - finely chopped, whole wheat flour, brown sugar (demerara sugar). Ready in 1h 25m, serves 2.
Curated byLucas Dubois🇫🇷
Instructions
25 steps- 1
To begin making the Whole Wheat Espresso Chocolate Streusel Cake Recipe, first get all the ingredients ready for all the steps
whole wheat flour(3/4 cup)-3/4 whole wheat flour(1 cup)dark chocolate - coarsely chopped(225 grams)whole eggs(2) - 2
To make the Streusel topping, combine all the ingredients in a bowl
- 3
Using your fingers make a coarse crumble of the mixture
- 4
Refrigerate the crumble until we are ready to use it
- 5
To make the center layer of the Streusel, combine the sugar and nuts in a bowl and keep it aside
brown sugar (demerara sugar)(3/4 cup)sugar(4 tablespoon)brown sugar (demerara sugar)(1 cup) - 6
The next step is the make the cake
- 7
Preheat the oven at 180 C
- 8
Grease and line 9-inch round cake pan
- 9
In a double boiler, melt the chocolate
dark chocolate - coarsely chopped(225 grams) - 10
Once the chocolate melts, add the espresso to the melted chocolate and stir well to combine until it looks creamy and smooth
dark chocolate - coarsely chopped(225 grams)sour cream(3/4 cup) - 11
Keep the melted chocolate sauce aside
dark chocolate - coarsely chopped(225 grams) - 12
Sift in a bowl, flour, baking powder, baking soda and cocoa powder and keep aside
whole wheat flour(3/4 cup)cinnamon powder (dalchini)(1 teaspoon)-3/4 whole wheat flour(1 cup)cocoa powder(1/4 cup)-/2 baking powder(1 teaspoon)baking soda(3/4 teaspoon) - 13
Beat together sugar, butter and sour cream using a hand mixer until just creamy
brown sugar (demerara sugar)(3/4 cup)butter (unsalted) - cold and cut in a small chunks(1/2 cup)sugar(4 tablespoon)butter (unsalted) - at room temperature(125 grams)brown sugar (demerara sugar)(1 cup)sour cream(3/4 cup) - 14
Do not over beat it
- 15
Add one egg and continue to beat until the eggs are fluffy
whole eggs(2) - 16
Gradually beat in the vanilla essence and espresso chocolate mixture
dark chocolate - coarsely chopped(225 grams)vanilla extract(2 teaspoon) - 17
Finally gradually fold in the flour mixture and beat until the cake mixture is just about combined
whole wheat flour(3/4 cup)-3/4 whole wheat flour(1 cup) - 18
Don't overbeat at this stage
- 19
Pour 1/2 of the cake batter in into the cake pan
- 20
Spread the nuts and sugar over this layer and finally top it with the remaining cake batter
brown sugar (demerara sugar)(3/4 cup)sugar(4 tablespoon)brown sugar (demerara sugar)(1 cup) - 21
Finally sprinkle the refrigerated streusel topping evenly on the top and press it slightly
- 22
Place the cake in the preheated oven and bake for about 55 to 60 minutes, until a tester inserted in the center comes out clean
- 23
Note: After 30 minutes, if you find the top over browning, just cover with aluminium foil to avoid burning
brown sugar (demerara sugar)(3/4 cup)brown sugar (demerara sugar)(1 cup) - 24
Once done, remove from the oven and allow the cake to cool
- 25
Once cooled, the Whole Wheat Espresso Chocolate Cake is ready to be served
whole wheat flour(3/4 cup)-3/4 whole wheat flour(1 cup)dark chocolate - coarsely chopped(225 grams)whole eggs(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Whole Wheat Espresso Chocolate Streusel Cake Recipe
A vegetarian Continental recipe with apricots - finely chopped, whole wheat flour, brown sugar (demerara sugar). Ready in 1h 25m, serves 2.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making the Whole Wheat Espresso Chocolate Streusel Cake Recipe, first get all the ingredients ready for all the steps
whole wheat flour(3/4 cup)-3/4 whole wheat flour(1 cup)dark chocolate - coarsely chopped(225 grams)whole eggs(2) - 2
To make the Streusel topping, combine all the ingredients in a bowl
- 3
Using your fingers make a coarse crumble of the mixture
- 4
Refrigerate the crumble until we are ready to use it
- 5
To make the center layer of the Streusel, combine the sugar and nuts in a bowl and keep it aside
brown sugar (demerara sugar)(3/4 cup)sugar(4 tablespoon)brown sugar (demerara sugar)(1 cup) - 6
The next step is the make the cake
- 7
Preheat the oven at 180 C
- 8
Grease and line 9-inch round cake pan
- 9
In a double boiler, melt the chocolate
dark chocolate - coarsely chopped(225 grams) - 10
Once the chocolate melts, add the espresso to the melted chocolate and stir well to combine until it looks creamy and smooth
dark chocolate - coarsely chopped(225 grams)sour cream(3/4 cup) - 11
Keep the melted chocolate sauce aside
dark chocolate - coarsely chopped(225 grams) - 12
Sift in a bowl, flour, baking powder, baking soda and cocoa powder and keep aside
whole wheat flour(3/4 cup)cinnamon powder (dalchini)(1 teaspoon)-3/4 whole wheat flour(1 cup)cocoa powder(1/4 cup)-/2 baking powder(1 teaspoon)baking soda(3/4 teaspoon) - 13
Beat together sugar, butter and sour cream using a hand mixer until just creamy
brown sugar (demerara sugar)(3/4 cup)butter (unsalted) - cold and cut in a small chunks(1/2 cup)sugar(4 tablespoon)butter (unsalted) - at room temperature(125 grams)brown sugar (demerara sugar)(1 cup)sour cream(3/4 cup) - 14
Do not over beat it
- 15
Add one egg and continue to beat until the eggs are fluffy
whole eggs(2) - 16
Gradually beat in the vanilla essence and espresso chocolate mixture
dark chocolate - coarsely chopped(225 grams)vanilla extract(2 teaspoon) - 17
Finally gradually fold in the flour mixture and beat until the cake mixture is just about combined
whole wheat flour(3/4 cup)-3/4 whole wheat flour(1 cup) - 18
Don't overbeat at this stage
- 19
Pour 1/2 of the cake batter in into the cake pan
- 20
Spread the nuts and sugar over this layer and finally top it with the remaining cake batter
brown sugar (demerara sugar)(3/4 cup)sugar(4 tablespoon)brown sugar (demerara sugar)(1 cup) - 21
Finally sprinkle the refrigerated streusel topping evenly on the top and press it slightly
- 22
Place the cake in the preheated oven and bake for about 55 to 60 minutes, until a tester inserted in the center comes out clean
- 23
Note: After 30 minutes, if you find the top over browning, just cover with aluminium foil to avoid burning
brown sugar (demerara sugar)(3/4 cup)brown sugar (demerara sugar)(1 cup) - 24
Once done, remove from the oven and allow the cake to cool
- 25
Once cooled, the Whole Wheat Espresso Chocolate Cake is ready to be served
whole wheat flour(3/4 cup)-3/4 whole wheat flour(1 cup)dark chocolate - coarsely chopped(225 grams)whole eggs(2)
Rate this recipe
