This cake is scrumptious when it is warm from the oven. But it is equally delicious the next day, if there is any left. This is a classic sour cream coffee cake but weâ€™ve added chocolate to make it even better.
1 cup (2 sticks) unsalted butter
1-1/2 cups sugar
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Â¼ teaspoon salt
1 cup sour cream
1 teaspoon vanilla
5 ounces 62% Cacao Semisweet Chocolate, chopped into Â¼-inch bits
2 ounces 62% Cacao Semisweet Chocolate
Â½ cup brown sugar
Â¼ cup granulated sugar
1 teaspoon cinnamon
1 cup toasted walnuts
Preheat the oven to 350 degrees F. Generously grease a bundt pan. Dust with flour.
Cream together the butter and sugar in an electric mixer using the paddle attachment. Beat until light and fluffy. Add the eggs, one at a time. Add the vanilla extract.
Sift the flour, baking soda, baking powder and salt. Gradually add the flour mixture alternately with the sour cream.
Fold in the chocolate pieces.
Prepare the streusel mixture. Melt the 2 ounces of chocolate in the top of a double boiler or in a bowl placed over a pan of simmering water. Stir until melted. Mix in the chopped, toasted walnuts until coated. Add in the sugars and the cinnamon.
Pour half the batter into the prepared pan. Top with half the streusel mixture. Add the remaining batter and top with the remaining streusel mixture.
Bake for 1 hour or until a cake tester comes out dry. Cool completely on a cake rack. Unmold