Pecan and Chocolate Coffee Cake

Coffee Cake

This well-loved coffee cake gets its name because it is traditionally served with a pot of coffee. Usually baked in elaborately decorated Bundt pans, its main ingredient is actually sour cream that gives it a wonderful moist texture and deep flavour.

For the streusel layers:
1 and 1/4 cups pecans, lightly toasted
3.5 oz. Divine Dark Chocolate bar
4 tbsp. light brown sugar
1 tsp. ground cinnamon

For the cake: 
2 sticks unsalted butter, very soft
3/4 cup sugar
2 large eggs
1 cup sour cream
1 tbsp. vanilla extract
2 and 1/2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
a good pinch of salt
powdered sugar for dusting

1. Preheat the oven to 350 degrees. Grease a Bundt pan and set aside. Make the streusel layer: break up the chocolate bar and roughly chop in a food processor. Add the pecans, light brown sugar and cinnamon and process until the nuts and chocolate are a medium-fine texture.

2. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, incorporating after each addition. Stir in the sour cream and the vanilla. Sift the flour, baking soda, baking powder and salt into the butter and sugar mixture and incorporate.

3. Spoon half of the cake mixture into the Bundt pan and spread evenly. Sprinkle half of the streusel mixture over the cake. Gently spoon the rest of the cake batter over the streusel layer and spread evenly. Sprinkle the remaining streusel mixture on top and press down into the cake layer with the back of a spoon. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

4. Remove the pan from the oven and let cool completely before turning out onto a serving dish. Dust with powdered sugar and serve!

Store in an airtight container and eat within 4 days. (If it lasts that long!!)