Chocolate Bread Pudding Cake

1. Preheat the oven to 375°F. Grease a 9-inch springform pan with the softened butter and then place it on a parchment-lined baking sheet (see note below).

2. Make the Bread Pudding Cake: In a large bowl, whisk the eggs with the cream, milk, sugar and cocoa powder to combine. Working in batches, dip a handful of bread into the custard and let it soak it up for 15 to 20 seconds. Transfer to the springform pan, packing in the bread cubes so it’s evenly filled.

3. Repeat with the remaining bread and custard. If any custard is left over, pour it over the assembled cake.

4. Make the Chocolate Streusel: In a medium bowl, stir the flour with the brown sugar and cocoa powder to combine. Add the butter chunks and mix together with your hands or a pastry cutter until the mixture forms moistened crumbs.

5. Sprinkle the streusel in an even layer on top of the cake. Transfer the pan to the oven and bake until the top is firm (i.e., the streusel and bread are a little bit toasty), 40 to 45 minutes.

6. Let the cake cool for at least 20 minutes before removing it from the pan and adding the icing.Release the outer part of the springform pan and lift it away. Transfer the cake to a platter using a large spatula.

7. Make the Icing: In a small bowl, whisk the confectioners' sugar with the cream and vanilla extract to combine. Drizzle the icing over the finished cake just before serving.

Note: If you don’t have a springform pan, you can use a 9-inch round cake pan. The cake may be slightly more difficult to unmold, but if so, you can serve it directly from the pan instead.