• Preheat your oven to 350°
• Grease and line a 9” cake pan with parchment paper 

Make the cake…

• Whisk 2/3 cup of a neutral oil, 2 large eggs, 1/2 cup of milk, 1/2 cup of sour cream or Greek yogurt and 2 teaspoons of pure vanilla extract in a large bowl until smooth 
• Add a cup of brown sugar and whisk vigorously until fully incorporated 
• Add 2 cups of all purpose flour, 1/4 cup of natural unsweetened cocoa powder, 1 tablespoon of espresso powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of cloves, 1/4 teaspoon of cardamom, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and mix until everything is just combined 
• Set aside for now

Make the streusel…

• In a separate bowl, combine 3/4 cup of all purpose flour, 2 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of espresso powder, 1/2 teaspoon of ground cinnamon, a pinch of salt and 3/4 cup of brown sugar until evenly distributed 
• Stir in 5 tablespoons of melted butter until no dry ingredients remain and large crumbles have formed 

Assemble the cake…

• Transfer the batter into your prepped cake pan and spread the streusel evenly over the batter
• Sprinkle the chopped chocolate over the streusel 
• Bake in a 350° oven for 48-52 minutes or until a toothpick comes out of the center of the cake clean
• Allow the cake to cool in the cake pan for at least 15 minutes 
• Store fully cooled in an airtight container at room temperature for up to 4 days