Dark Chocolate Raspberry Coffee Cake

​Raspberry, Dark Chocolate Chips and Almond Streusel - do I even need to say anything else?  Raspberry and dark chocolate might possibly be the best flavor combination every created.  It is good in EVERYTHING - Godiva dark chocolate bars with raspberry filling, raspberry and chocolate in ice cream and now ... raspberry dark chocolate coffee cake!!!  What better way to start your day?

Dark Chocolate Raspberry Coffee Cake
Streusel
3 Tablespoons (45g) unsalted butter, cold
1/4 cup (50g) granulated sugar
1/4 cup (31g) all-purpose flour
1/2 cup (64g) slivered almonds

Cake
2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 cup (60g) unsalted butter, softened to room temperature
1 cup (240ml) buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup (180g) dark chocolate chips (or semi-sweet, milk chocolate, or white chocolate)
1 and 1/2 cups fresh or frozen (thawed) unsweetened raspberries

​Make the streusel first by gently mashing up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork. You want it to be chunky and crumbly. Add the almonds. Set aside.

In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined - about 2 minutes. 

Spread half of the batter into the prepared baking pan.

Layer with half of the streusel.

Sprinkle half of the raspberries on top.

Add half of the chocolate chips. 

Repeat with the rest of the batter and the streusel.  Top with remaining raspberries and chocolate chips.

Bake for 45-50 minutes.

​Bring on the coffee - this coffee cake - takes the cake.

Ciao!

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