Chocolate cakes are the most beautiful and delicious ones to die for. The moistness and richness of the cake is irresistible and the moment you smell the aroma of coffee coming out of it, you ought to get unstoppable. Whole Wheat Espresso Chocolate Apricot Streusel Cake is a delectable, moist cake with the lusciousness of chocolate and goodness nuts with a dash of espresso giving it the blissful aroma. The crumbly crown of the cake is dressed up with a freshness of cinnamon along with the tanginess of apricots. The most exemplary part of this cake is, it is made using the whole wheat flour that makes it more towards the healthier side 🙂
This yummy cake was made using Vivatta Chakki Atta. Even though the cake was made using whole wheat flour, it made sheer justice to texture and flavour of the cake and after tasting you really cannot make out the difference between all-purpose flour cake and whole wheat flour cake. An ideal treat for any parties or festive celebrations which will surely be loved by all ages.
For Streusel topping:
1 cup, dried apricots, finely chopped
3/4 cup, whole wheat flour
3/4 cup, brown sugar
1/2 cup, unsalted butter, cold and cut in small chunks
1 teaspoon, cinnamon
For Centre Streusel Layer:
4 tablespoon, sugar
3/4 cup, pecan nuts, chopped coarsely
1 and 3/4 cup, whole wheat flour
125 grams, unsalted butter, at room temperature
1/4 cup, cocoa powder
225 grams, dark chocolate, coarsely chopped
1 cup, brown sugar
1/4 cup, strong espresso
2 nos, large eggs
2 teaspoon, vanilla essence
3/4 cup, sour cream
1 and 1/2 teaspoon, baking powder
3/4 teaspoon, baking soda
For Streusel topping:
Combine all the ingredients in a bowl.
Using your fingers, crumble the mixture well. Do not overdo it.
Refrigerate until use.
For Streusel Centre Layer:
Combine sugar and nuts in a bowl and keep it aside.
Preheat the oven at 180 degrees centigrade.
Grease and line 9-inch round cake pan.
In a double boiler, melt the chocolate or you can also melt it in a microwave. Add espresso to the melted chocolate. Mix well until creamy. Keep it aside.
Sift in a bowl, flour, baking powder, baking soda and cocoa powder.
Beat together sugar, butter and sour cream until just creamy. Do not over beat it.
Add one egg and mix well. Add another egg and mix well. Do not add both the eggs at once else it will curdle the mixture.
Add vanilla essence and espresso chocolate mixture. Beat for a minute.
Fold in 1/3rd of flour mixture.
Add another 1/3rd of the flour mixture and fold in.
Add the remaining flour mixture and fold in until mixed well.
Add 1/2 of the batter in the cake pan.
Top with the centre streusel mixture.
Add the remaining batter and lightly even it.
Sprinkle the refrigerated streusel topping evenly on the top and press it slightly.
Bake the cake in the preheated oven for 55 to 60 minutes
After 30 minutes, if you find the top over browning, just cover with aluminium foil to avoid burning.
Check whether the cake passes the skewer test.
Once done, cool the cake for few minutes.
Gently transfer it to the cooling rack.
Cool it completely.
Cut the slice and serve.
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