Oh yea, two of my favorite things combined into one fabulous dish, chocolate and crumb topping! How can you go wrong…you simply can’t. 🙂
My Perfect Crumb Cake came out so amazing so I wanted to experiment with how I could incorporate chocolate into that traditional crumb cake recipe. This chocolate crumb cake came out a-maze-ing! Can you picture me singing that to you? Hopefully not because I’m not the greatest singer. Lol. The chocolate cake layer is dense, moist, and rich and it’s covered with a layer of cinnamon and sugary crumb topping and miniature chocolate chips. If you’re saying “oh my!” then you’d be right!
Chocolate Crumb Cake Recipe
(9 inch round pan, about 8 servings)
For crumb topping:
- 1/3 cup white sugar
- 1/3 cup dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 tablespoons (equivalent to 1 stick) butter, melted
- 1 and 3/4 cup all-purpose flour
- 1 cup white sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup skim milk
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- crumb topping, see ingredients above
- sprinkling of miniature chocolate chips
For Crumb Topping:
- Melt the butter in a microwave safe bowl or measuring cup.
- In a medium bowl, mix together the white sugar, dark brown sugar, cinnamon, salt, and melted butter.
- Add the flour and stir until combined. This works best while the butter is still hot.
- Set the mixture aside to cool, at least 10-15 minutes. (You have plenty of time while you work on the cake layer.)
- Preheat the oven to 350 degrees F.
- Grease a 9 inch round pan and set it aside.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add in the egg, milk, oil and vanilla extract, and mix for 2 minutes on medium speed.
- Stir in the boiling water last. The batter will be thin.
- Pour the batter into the greased pan.
- Bake in the preheated oven for 20 minutes.
- Take out the cake, keeping in mind it’s only partially cooked.
- Using your fingers, break the crumb topping into chunks and try to form small balls with it that are about 1/2 inch in size (like plump blueberries) and drop them over the cake batter (do not mix them into the batter). The crumbs do not have to be uniform in size.
- Bake for an additional 20 minutes or until a tester inserted comes out clean.
- Let it cool for a few minutes and then sprinkle miniature chocolate chips over the top of the crumb topping.
- Let the crumb cake rest for about an hour before cutting into it.
Store it at room temperature or wrap it in tin foil, place in a zip lock bag and store in the freezer.
I start with making the crumb topping first because it has to rest for at least 10 to 15 minutes. That resting time is the time I take to make the cake layer.
This homemade chocolate cake is as easy to make as a box mix, but I think this tastes better! It’s important to note that the batter will look thin. I was skeptical when I first made it, but it came out amazing.
It’s important that you do not layer the crumbs on the cake batter yet because since the batter is so thin they will sink (trust me, I tried). Bake the chocolate cake layer for only 20 minutes. Then take it out of the oven and adorn it with the beautiful crumbs. Don’t worry, the cake layer will not be cooked all the way, but now when you add the crumbs, they’ll stay happily on top.
To make the crumb topping, use your fingers, break the crumb mixture into chunks and try to form small balls. Place the cake back in the oven and bake it until it’s done (about 20 additional minutes or until a tester inserted comes out clean).
Like with all the cakes that I bake, I let it rest for a bit before I cut into it so that it holds it form when it comes time to slice it up. I know, this part was hard for me too! My empty dish is anxiously awaiting a slice of heaven.
I don’t know which layer I love more. The delicious sugary and cinnamon crumbs (or the sheer crazy amount of them). Or the decadent layer of sweet chocolate cake. I call it a tie because both layers together make this crumb cake freaking amazing!
I love all of the different textures going on here. The chocolate layer is so fudgy and moist, which is a lovely contrast to its thick crumb coating.
Can we talk about how sweet this creation is? The sweet chocolate from the cake layer with the cinnamon and sugary are an amazing combination of flavors. Cinnamon is rather famous as a great ingredient to go with chocolate goodies and this one is no exception.
If you’re longing for that light vanilla delicious crumb cake then the Perfect Crumb Cake is what you’re going for. This chocolate crumb cake is heavier and sweeter. While this is technically a breakfast goodie, I can’t help but to be reminded of Bill Cosby’s Chocolate Cake for Breakfast skit.
I love crumb cakes. Period. In fact, you will likely see other crumb cake recipes from me. If I had to pick a favorite so far, I’d still say the Perfect Crumb Cake. It’s hard to go wrong with perfection (and there is a reason I named it that). 😉