Ingredients :
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot brewed coffee (cooled slightly)
For the Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar, packed
¼ cup unsweetened cocoa powder
½ teaspoon cinnamon (optional)
¼ cup unsalted butter, melted
½ cup chocolate chips (optional)
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a bundt pan.
Make the Cake Batter:
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In another bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Finally, mix in the hot coffee until the batter is smooth.
Prepare the Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cocoa powder, and cinnamon (if using). Stir in the melted butter until crumbly. Add the chocolate chips if desired.
Assemble the Cake:
Pour half of the chocolate batter into the prepared pan. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish with the remaining streusel topping.
Bake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, it may take a few extra minutes.
Cool and Serve:
Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
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