Are you a fan of crumb cake? Then you've got to try this chocolate crumb cake!
Fun fact, I worked at a bakery every summer growing up! It was so fun and I was constantly surrounded by delicious baked goods. This bakery was well known for their crumb cakes. They had blueberry, raspberry, powdered sugar, ones with icing, and chocolate were just a few. I can't replicate their famous powdered sugar but I can try to replicate the chocolate crumb cake.
Tips and Tricks
It's super important to grease the pan well. I used a 9x13 pan like this one. After you grease the pan, put a line of parchment paper on top of the pan so it's easy lift the cake out of the pan to cool it.
I'll admit though, these can be tricky to figure out when they are done. It took me about 1 hour to cook them in the oven. If your oven tends to run hotter, it might only take you 45 minutes to cook them. If you oven runs a little cooler, it might take you about an hour. Don't panic though, just keep testing it with toothpicks until the toothpick comes out clean. After the cake is baked, let it cool for about 15 minutes and then lift it out of the pan with the parchment paper and let it cool on a wire rack. Typically, you would dust this with powdered sugar and I am all about that. But to take this chocolate crumb cake to the next level, I melt some chocolate and then drizzle that over the cake before putting powdered sugar on it. Heavenly!
When you make these, make the crumb, set it aside, and then make the cake batter. The cake will then be added to the prepared pan and you will crumble the topping all over the cake. When you crumble it, kind of crush it in your hand and that will allow the topping to be more crumbly.
Please let me know if you make these! Chocolate fan? Be sure to check out my Chocolate Almond Biscotti here.
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Chocolate Crumb Cake
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 1 cup sugar
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoon vanilla
- ¾ cup semi sweet chocolate chips
Crumb
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- ¾ cup butter softened to room temperature
- 1 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon cooled coffee
Instructions
- Preheat the oven to 350 degrees and grease a 9x13 inch pan. When you are done greasing the pan, put a piece of parchment paper in the pan. This will make it easier to take the cake out of the pan when they are done.
- Now it is time to make the crumb. Mix all the ingredients for the crumb together in a large bowl. Mix everything until thoroughly combined. When you pick up the crumb with clean hands, they should start to stick together and there should be no flour or cocoa powder at the bottom of the bowl. Set that aside.
- Next, it's time to make the cake. In a bowl, combine the flour, baking soda, baking powder, and salt. Set that aside.
- In the bowl of a stand mixer fixed with a paddle attachment, beat the butter and sugar together for about 2 minutes, until well combined. Next, add in 1 egg at a time, mixing well between each addition of the eggs. When the eggs are all combined, add the buttermilk and vanilla. Scrape down the sides of the bowl, if necessary. Next, with the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix to combine. Do not overmix. Add in the chocolate chips and mix to just combine. The mixture might look a little lumpy and that is totally fine. Do not worry if that is the case.
- Pour the cake mixture into the prepared pan and spread it evenly throughout the pan. Next, take the crumb topping in your hand and evenly disperse it throughout the pan. Make a fist with the crumb in your hand and then drop that on the cake. That will allow the crumb to have some texture and the normal crumb look.
- Cook the cake for 45-55 minutes depending on your oven. A toothpick should be inserted into the cake and then come out clean. When the cake is done, let it cool for 15 minutes, and then take it out and let it cool on a wire rack until the cake is completely cool. Dust with powdered sugar or melted chocolate. Cut and enjoy!
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