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Dark Chocolate Raspberry Coffee Cake

Ingredients 

  • 2 cups all purpose flour
  • 2 teaspoons baking powder aluminum free
  • ¾ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup 2% milk
  • ¼ cup salted butter softened
  • 1 large egg
  • 2 teaspoons vanilla
  • 7 ounces dark chocolate chopped, about 2 bars
  • 1 ½ cups fresh raspberries

FOR THE STREUSEL TOPPING:

  • ¾ cup granulated sugar
  • ½ cup all purpose flour
  • ¼ cup salted butter softened

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 tablespoons 2% milk

Instructions 

MAKE THE CAKE:

  • Preheat oven to 375º Fahrenheit. Line an 8” round cake pan with parchment paper and spray with baking spray. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder and salt.
  • In a large mixing bowl, whisk together the sugar, milk, butter, egg and vanilla. Once that is combined, whisk in the dry ingredients just until combined. Do not overmix!
  • Using a rubber spatula, fold in the dark chocolate and the raspberries. Spoon into your prepared cake pan and spread evenly.

MAKE THE STREUSEL TOPPING:

  • In a small bowl, combine the sugar and the flour. Add in the butter and using two forks or a pastry cutter, combine until the mixture is crumbly.
  • Evenly spread on top of the cake.

BAKE THE CAKE:

  • Once the streusel is spread on top of the cake, place pan into the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. If your toothpick comes out wet and dark, you may have poked it into a piece of the chocolate in which case you will need to insert a different toothpick into a different part of the cake to determine if it is done or not.
  • Once cake is done baking, allow to cool for at least one hour or until cool to the touch. Remove from the pan and place on a cake stand or a plate.

MAKE THE GLAZE:

  • In a small bowl, combine the powdered sugar and milk or water. Stir well until an even liquid comes together. If it is too thick, you may add a teaspoon of milk at a time until you reach the desired consistency. If your drizzle becomes too thin, just add more powdered sugar. You do not want a thin drizzle or it will soak into the cake and cause the streusel to become mushy.
  • Slice, serve and enjoy!

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