Ingredients:

  • ½ cup (60g) all-purpose flour, plus extra for dusting
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • ½ cup (85g) mini chocolate chips
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) strong brewed coffee, cooled
  • ½ cup (120ml) sour cream or plain Greek yogurt
  • 1 cup (170g) chocolate chips

Instructions:

  1. Prepare the Streusel: Combine flour, sugars, cinnamon in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in chocolate chips. Set aside.
  2. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan (or line with parchment paper).
  3. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. Cream Butter & Sugar: In a separate bowl, cream together softened butter and sugar until light and fluffy.
  5. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternate Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fold in Chocolate Chips: Gently fold in the chocolate chips.
  8. Assemble & Bake: Pour batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.
  9. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool & Serve: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.