Mexican Chocolate Snack Cake

• cinnamon streusel
• 2 cups semi sweet chocolate chips
• 1 and 1/2 cups dark brown sugar
• 1 cup chopped walnuts or pecans
• 2 tablespoons cinnamon
• mexican chocolate cake
• 1 and 1/2 cups sugar
• 1 and 1/2 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup freshly brewed hot coffee
• 2 ounces unsweetened chocolate, chopped
• 2 ounces Ibarra Mexican Chocolate, chopped (or 2 oz unsweetened chocolate and 1/4 tsp cayenne pepper)
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt or sour cream
• 2 eggs
• 2 teaspoons vanilla extract (mexican, if you can find it)

1. Mix the streusel ingredients and set aside.
2. Grease and flour a 9x13 pan. Preheat oven to 375 degrees. Whisk together sugar, flour, soda, and salt in a bowl (the mixing bowl of your mixer) and set aside.
3. Pour hot coffee over chocolate in a large bowl and whisk until smooth.
4. Add oil, yogurt, and eggs to coffee and whisk until smooth.
5. Add chocolate mixture to dry ingredients and mix until smooth.
6. Pour into 9 x 13 pan.
7. Sprinkle streusel all over batter. Once all the streusel is on top, run a butter knife in swirls around the pan once or twice.
8. Bake at 375 degrees for 35-40 minutes. Let cool.
9. Enjoy this cake warm!

cinnamon streusel, semi sweet chocolate chips, brown sugar, walnuts, cinnamon, chocolate cake, sugar, flour, baking soda, salt, freshly brewed, chocolate, chocolate, vegetable oil, plain yogurt, eggs, vanilla

Taken from food52.com/recipes/2913-mexican-chocolate-snack-cake (may not work)