Double Chocolate Crumb Cake

Double Chocolate Crumb Cake: Rich chocolate cake loaded with a dense, buttery, chocolate crumb topping. It’s the perfect crumb cake for chocolate lovers.

I’ve had a serious chocolate craving lately! I’ve been eating chocolate chips out of the pantry before I can even bake with them. Seriously, this is getting out of hand! All of the recipes I’ve been thinking about are all chocolate. I almost made an emergency candy run to Target (I find they have an excellent candy selection) but I stopped myself. Yes, I have some self control. But I convinced myself to sit down and eat some healthier foods and I’ll just write about the chocolate.

Here it is straight out of the oven!

I’ve always loved traditional crumb cake and I decided to put a twist on it, a chocolate twist that is. Of course the best part is the thick crumbs, the more crumbly goodness the better! In this recipe the topping is just as thick as the cake. I could just eat those crumbs alone with their chocolate, buttery flavor, and hint of cinnamon. The cake gets it richness from the added egg yolk and butter, yet has a tender crumb from the cake flour. Two perfect components wrapped up into one delicious treat!

Pair this crumb cake with a warm cup of coffee and you’ve got a perfect dessert (or breakfast if you’re like me!)

Double Chocolate Crumb Cake (Makes 9 servings)

Crumb Topping

1/3 cup granulated sugar

1/3 cup brown sugar

3/4 teaspoon cinnamon

1/8 teaspoon salt

6 tablespoons butter, melted

1 cup cake flour

1/4 cup cocoa powder

Cake

1 cup cake flour

1/4 cup cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, softened cut into pieces

1/4 sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1/3 cup milk

Powdered sugar for dusting

1. To make the crumb topping whisk together in a medium bowl the sugars, cinnamon, salt, and melted butter. Using a rubber spatula stir in the flour and cocoa powder. Thick crumbs should begin to form. Set aside to cool while preparing the cake batter.

2. To make the cake batter preheat the oven to 325° and spray an 8×8 inch square pan with baking spray. In a large bowl, using a hand mixer on low speed, mix the flour, cocoa powder, salt and softened butter one piece at a time. The mixture should resemble moist crumbs (I found using a pastry cutter to be helpful). Add in the egg, egg yolk, vanilla and buttermilk on medium speed until the batter is light and fluffy.

3. Pour batter into prepared pan smoothing the top with a rubber spatula. Evenly distribute the crumb topping along the top, gently pressing to ensure the crumb sticks to the batter. Bake for 35 to 40 minutes. Cool in pan for at least 30 minutes. Dust with powdered sugar.

Adapted fromThe Cook’s Illustrated Baking Book