Double Chocolate Coffee Cake

For The Crumble topping

• 1 large store bought chocolate muffin
• 3 tablespoons brown sugar
• 1/2 cup chopped pecans

For The Coffee Cake

• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 4 tablespoons real cocoa powder (not dutch processed)
• 1 1/2 tablespoons sticks plus 2 butter divided (at room temperature, 6oz)
• 3/4 cup chocolate chips (divided)
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg plus 1 egg yolk
• 2/3 cups plain Greek yogurt

1. Preheat the oven to 325 degrees F. Lightly grease an 8 x 8 baking pan with some butter and dust lightly with flour.
2. In a small bowl, crumble the chocolate muffin with your hands and add the brown sugar and pecans and mix. Set aside.
3. In a larger bowl, add the flour, baking powder, baking soda and cocoa powder. Whisk and set aside.
4. Melt 2 tablespoons of the butter in a small pan over a low heat and then add 1/2 cup of the chocolate chips. Stir until melted and turn off the heat.
5. In a stand mixer with a whisk attachment, beat the remaining butter (6oz) and sugar until light and fluffy scraping down the bowl. about 10 minutes.
6. With the mixer on low speed, slowly add the melted chocolate and vanilla extract.
7. Add half of the flour mixture and half of the Greek yogurt. Mix on low scraping the bowl down.
8. Add the remaining flour and yogurt until combined.
9. Scoop half of the batter into the prepared pan and spread out evenly.
10. Sprinkle a little less than half of the crumble topping over the batter in the pan.
11. Add half of the remaining chocolate chips.
12. Add the rest of the mixture to the pan and spread evenly.
13. Top the coffee cake with the remaining topping mixture and chocolate chips
14. Bake in the oven for about 50 minutes. The center should be slightly firm to the touch.
15. Let the cake cool before slicing. If it's for the next morning, wait until cool and then cover with a towel or place in a sealed container.