Be sure to use Mexican chocolate, as it is different from all others. If you cannot find Mexican Chocolate, 4 oz semi sweet chocolate, 2 tablespoons of sugar plus 1/4 teaspoon Cinnamon is a close substitute.
double that twice for this recipe, once for the cake and once for the streusel. This cake is best when slightly warm and would go great with ice cream, but is also wonderful all by itself.
18 -19 ounces mexican chocolate, roughly chopped, divided
1 egg yolk
1/2 teaspoon salt
7 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
8 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2/3 cup sugar
4 eggs, at room temperature
powdered sugar ( for garnish)
Preheat oven to 350°F Butter and flour a 13×9-inch pan. Set aside.
Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to over mix.
scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.
The cake smelled so good while baking it. Cinnamon and chocolate mixed in the air. I couldn’t wait until it came out of the oven. The verdict? Delicious!