CS Bakers- Chocolate Heath Bar Cake

Guess I’ve been MIA in Cake Slice Bakers again. But I couldn’t pass up the opportunity to make something with Health bars. My favorite candy bar. I’ve always been disappointed when using the Heath baking bits in recipes, though. The whole point of Heath bars is the crunchy texture, and the baking bits always end up soggy. 
This recipe, for Chocolate Heath Bar cake (we don’t drink coffee so I subbed cocoa), uses chopped up candy bars. The cake is a simple cake topped with a Heath bar streusel. The cake was a fave with our friends and family. The cake is moist, and the crunch chocolatey Heath bar is a fun topping. It tasted like a breakfast cake to us. Try it out!

February’s Cake: Coffee Heath Bar Crunch Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
1½ cups all purpose flour
1 tbsp instant espresso powder
1½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 egg
1 egg yolk
1½ tsp vanilla extract
1 cup milk

For the Streusel
1 cup/4 Heath bars (1.4ounces each), chopped *(see below)
2 tbsp light brown sugar
2 tbsp all purpose flour
1 tbsp butter, softened

Method – Streusel
Preheat the oven to 350F. Grease a 9inch round springform pan.
Combine the Heath bars, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.

Method – Cake
Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla.
With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
Bake the cake until golden and a toothpick inserted in the centre comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
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