Who doesn't love a good coffee cake? Especially one drizzled in chocolate...
My mom got me this great bundt pan for Christmas. We had to replace our really sticky, scratched up one. I was nervous. I really wanted this cake to come out of the pan perfect. Never doubt Nordic Ware!
I'm getting so hungry just looking at this... I could eat ANYTHING chocolate. All day, everyday.
First of all, I love Guitard baking chips. Plus, when I saw these, which I had never seen before, I had to get them. The next step was finding something to use them in. Found it!
Oh yes... sugar, spice, super chocolatey and nice
Layer 1: Batter
Layer 2: Streusel
Layer 3: Batter again
And ta-da! It came out perfect!
Not quite perfect... the chocolate glaze made it perfect.
Last but not least, the beautiful swirl in the middle. Yum.
(Adapted from Free Food Boston)
Cake:
1 1/2 cups whole wheat flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2/3 cup light brown sugar
1 stick unsalted butter, softened
1 egg
3 large overripe bananas, mashed
3 tablespoons milk
Directions:
1. Preheat the oven to 350 degrees. Prepare a bundt pan.
2. Sift together the flour, baking soda and powder, and salt into a medium bowl. Wisk to combine.
3. In a large bowl, beat the brown sugar and butter until smooth. Add the egg and beat until blended. Beat in the mashed bananas and milk.
4. A little at a time, beat in the dry ingredients. Scoop half of the batter into the bundt pan. Cover entirely with streusel. Cover with the remaining batter.
5. Bake for 50 minutes or until golden brown and a toothpick comes out clean.
6. Let cool, drizzle with glaze.
Glaze:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
2-3 tablespoons water
Directions:
1. Mix in a small bowl until a smooth, runny glaze has formed.
Streusel:
1 1/4 cups semisweet chocolate chips
2/3 cup light brown sugar
1 tablespoon cinnamon
Directions:
1. Toss the three ingredients in a bowl with a wooden spoon until combined.
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