I’m not a huge fan of the greeting card industry’s holiday Valentine’s Day, but any holiday that encourages me to eat excessive amounts of chocolate can’t be all bad. My recent, frequent, and increasingly difficult trips to the gym have been rather torturous, yet they’re obviously a necessity since I’ll be eating my weight in chocolate this week. I’m well on my way of setting a record for most chocolate consumed, and I owe part of that accomplishment to the 1.5 slices of this cake I had for lunch yesterday (followed by the 1.5 slices I had for dessert after dinner).
From the moment I saw this recipe from the NY Times, I was intrigued. I love the dense richness of a poundcake and was beyond fascinated with the thought of a slightly salty strussel on top (and bottom!). Needless to say I was beyond impressed with this recipe and there’s very little I would change (which is rare for me, I almost always tweak a recipe in some way).
If you’re looking for other chocolate ideas, here are my favorite chocolate recipe posts:
- Quadruple Chocolate Cookies
- Beatty’s Chocolate Cupcakes
- Orange Chocolate Chunk Cake
- Chocolate and Red Wine Cake
Chocolate Streusel Poundcake
From the NY Times
For the streusel:
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ tablespoons cocoa powder
- ½ teaspoon kosher salt
- 4 ½ tablespoons cold unsalted butter, cubed
- ⅓ cup semisweet chocolate chips
For the poundcake:
- 3 ounces bittersweet chocolate, finely chopped
- 1 ⅓ cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup lightly packed dark brown sugar
- ½ teaspoon kosher salt
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ cup plain Greek yogurt
- ½ cup whole milk
Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper. Grease the parchment on the bottom of the loaf pan.
In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers, fork or a pastry blender, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 12-15 minutes, or until baked through.
Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges with one or two crumbs, about 1 hour (start checking at 55 minutes, although could take up to 1 hour and 15 minutes). Transfer pan to a wire rack and cool completely before turning out and slicing.
Serve with whipped cream and/or fresh berries.