What better way to start Valentine’s Day than with some chocolate and love? I attempted to make hearts for the girls at my husbands office, they didn’t really come out as pretty as I planned but they were pretty tasty and a nice treat to start the morning.
We have big plans for tonight’s romantic dinner for two. I better get to work – Filet Mignon topped with Gorgonzola sauce served atop a port wine reduction with Parmesan potato stacks and spinach salad served on the side. Dinner will be finished with a small decadent dessert. Time to get the pudding and brownies made for our Salted Caramel, Brownie and Mudslide trifle shots… 🙂
Mixed Berry and Dark Chocolate Coffee Cake
- 3 Tablespoons unsalted butter, cold, chopped
- 1/4 cup granulated sugar
- 1/4 cup flour
- 1/4 cup oatmeal
- 1/2 cup sliced almonds
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon Himalayan pink salt
- 1 cup fat free buttermilk (homemade used in this recipe)
- 1 cup dark chocolate chips (60 or 70 %)
- 12 ounce bag, frozen mixed berries (strawberries chopped if whole)
Preheat oven to 350°F. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.
If making homemade buttermilk add 4 tablespoons of lemon juice to a measuring cup and add enough milk to make one cup. Stir and set aside for approximately 15 minutes.
Make the streusel: In a medium bowl combine the flour, sugar, butter and oats, mix with a fork or pastry cutter until the mixture is crumbly. Add the almonds. Set aside.
Make the cake: Combine the flour, salt and baking powder in a bowl and set aside.
In a large bowl beat the butter and sugar until creamy, about 3 minutes. Add the vanilla and egg and combine well, scraping the sides of the bowl down. Add half of the flour mixture and mix to combine, add half of the buttermilk, scarping the bowl down and repeat with the remaining flour and milk. Fold in 1/2 cup chocolate chips.
Spread half of the batter into the prepared baking pan. Layer with half of the streusel, most of the berries and about a 1/4 or more of the chocolate chips. Repeat with the rest of the batter. Top with the remaining streusel, berries and chocolate chips.
Bake for 45-50 minutes, until a inserted toothpick comes out clean.
I actually baked this in three small heart shaped Bundt pans for 45 minutes. There was some remaining batter so I just spread among a prepared tart pan to make mini muffins. The muffins baked for about 20-25 minutes.