Servings: 12 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Hand mixer
- 9x13 inch baking pan
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee (cooled to room temperature)
- 1 cup sour cream or full-fat yogurt
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch pan thoroughly.
- In one bowl, mix all dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs with both sugars until the mixture looks lighter in color (about three minutes).
- Add the oil or melted butter, vanilla, and sour cream to the egg mixture and combine.
- Alternate adding the dry ingredients and the cooled coffee to the wet mixture, starting and ending with dry ingredients.
- Pour half the batter into the prepared pan and sprinkle some of the streusel topping over it.
- Add the remaining batter and top with the rest of the streusel.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Notes
Store the cake covered at room temperature for up to three days, or refrigerate for longer freshness. The cake can be made ahead of time; it actually tastes better the next day as the flavors meld.
Nutrition
Calories: 250kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 120mg | Fiber: 2g | Sugar: 12g | Vitamin A: 300IU | Calcium: 40mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!