Chocolate Crumble Cake Recipe
Calling all dessert devotees, sugar fiends, and chocoholics in the making! Embark on a culinary adventure with this chocolate crumble cake, and every bite explodes with chocolatey joy.
Ingredients
For the crumb topping:
- 2 ½ cups 312 g all-purpose flour
- 1 cup 200 g granulated sugar
- ½ cup 35 g unsweetened cocoa powder (use a mix of natural and Dutch process cocoa powder for the best flavor)
- 1 teaspoon 4 g salt
- 1 cup 226 g unsalted butter, melted
For the cake:
- 1 ¾ cups 227 g all-purpose flour
- 2 cups 400 g granulated sugar
- ¾ cup 85 g unsweetened cocoa powder (use a mix of natural and Dutch process cocoa powder for the best flavor)
- 2 teaspoons 10 g baking soda
- 1 teaspoon 4 g baking powder
- 1 teaspoon 4 g salt
- 1 cup 240 g sour cream
- ⅓ cup 80 ml vegetable oil
- 2 large eggs
- 2 teaspoons 10 ml vanilla extract
- ½ cup 120 ml hot brewed coffee (you can also use hot water)
For dusting the finished cake:
- Powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9x13 inch baking pan with nonstick baking spray.
- Make the crumb topping: In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt. Then, drizzle in the melted butter and stir until everything is well combined. The mixture will seem gooey at first, but it will dry out as you mix it. Set the crumb topping aside.
- Make the cake: In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt). Set aside.
- In a medium bowl, whisk together the wet ingredients (sour cream, oil, eggs, vanilla extract, and hot coffee). Then, pour the wet ingredients into the dry ingredients and mix until everything is just combined. Don't overmix!
- Pour the batter into your prepared baking pan and smooth out the surface.
- Sprinkle the crumb topping evenly over the batter, making sure to get it all the way to the edges of the pan. Don't mound the crumbs in the center.
- Bake the cake in the center rack of your preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs (the cake is done when the center is no longer wobbly).
- Let the cake cool for about 10-15 minutes before generously dusting it with powdered sugar.
Notes
- You can substitute yogurt for the sour cream. Just make sure to use plain, unflavored yogurt.
- Melted butter can be substituted for oil in cake recipes. The melted butter can be substituted in the same quantity as the oil called for in the recipe.
- You can use all-natural cocoa powder if you don't have Dutch-processed cocoa powder. However, the cake will have a slightly less intense chocolate flavor.