Chocolate Streusel Poundcake

In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides — bottom and top — with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months.

More romantic recipes, from dinner for two to chocolate for all, can be found here.

Ingredients

For the streusel:

• ½ cup/60 grams all-purpose flour
• 3 tablespoons/45 grams granulated sugar
• 1 ½ tablespoons/11 grams cocoa powder
• ½ teaspoon/4 grams kosher salt
• 4 ½ tablespoons/64 grams cold unsalted butter, cubed
• ⅓ cup/60 grams semisweet chocolate chips

For the poundcake:

• 3 ounces/85 grams extra-bittersweet chocolate (70 percent), chopped
• 1 ⅓ cups/185 grams all-purpose flour
• ¾ cup/89 grams Dutch-process unsweetened cocoa powder
• ½ teaspoon/2 grams baking powder
• ¼ teaspoon/2 grams baking soda
• ½ cup/113 grams unsalted butter, melted
• 1 cup/200 grams granulated sugar
• ½ cup/100 grams dark brown sugar
• ½ teaspoon/4 grams kosher salt
• 1 large egg, at room temperature
• 2 teaspoons/10 milliliters vanilla extract
• ½ cup/120 milliliters plain Greek yogurt
• ½ cup/120 milliliters whole milk

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    588 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 6 grams dietary fiber; 54 grams sugars; 9 grams protein; 74 milligrams cholesterol; 511 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 to 10 servings

Preparation

1. Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
2. 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.
3. Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
4. Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
5. Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
6. 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.
7. Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

2 hours, plus cooling