Triple Chocolate Crumb Cake

Created for true chocolate lovers, this soft cake is filled with chocolate chunks, topped with a chocolate crumble, and drizzled with more smooth, rich chocolate.
By Daniel Valko

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For this post I developed an unorthodox and unconventional chocolate cake.

It starts out with a soft sponge layer that is filled with chocolate chunks. Then layered with a chocolate crumb topping and later drizzled over with even more chocolate.

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The different textures are what make this cake so perfect. As well as the never ending amount of chocolate that goes into making this recipe. At first it may seem as if the cake contains too large of quantities of chocolate. After all too much of one ingredient can ruin even the best recipe. But after testing this recipe multiple times I can tell you it has the perfect amount, especially for the true chocolate lovers.

_DSC1801For more chocolate decadence, try my Double Layer Brownies.

Triple Chocolate Crumb Cake
 
Created for chocolate lovers, this soft cake is filled with chocolate chunks, topped with chocolate crumble, and drizzled with more smooth, rich chocolate.
Author:
Recipe Type: Dessert, Chocolate
Ingredients
Cake :
  • ¼ cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • ½ tsp pure vanilla extract
  • 1 cup all purpose flour
  • ¼ cup unsweetened coco powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup milk
  • ¼ cup semisweet ( or darker ) chocolate chips
Chocolate Crumbs :
  • ¾ cup all purpose flour
  • ½ cup brown sugar
  • ¼ cup unsweetened coco powder
  • ¼ cup unsalted butter
Chocolate drizzle topping :
  • ½ cup dark or semisweet chocolate for melting
Instructions
  1. Preheat : 350 F
  2. In a mixer bowl cream the butter and sugar until it becomes the size of peas. Then mix in the egg and vanilla extract. Combine the flour, baking powder, baking soda and unsweetened coco powder. In a separate dry ingredients bowl and mix together well.
  3. Add the dry ingredients in ½ cup increments to the mixer bowl, along with the ¾ cup of milk. When combined, add in the ¼ cup chocolate chips or chunks. Pour out the cake batter into a parchment lined and oiled 8 inch cake pan. Place aside and make the chocolate crumbs.
  4. To make the crumbs soften the butter until almost completely melted. And mix with the brown sugar and flour Using a spoon. Keep mixing until it becomes little crumbs. If it's too wet, add a little more flour. Top the cake batter with the crumbs and bake for 30-35 minutes. Let it cool for about 5 minutes. then flip over the pan, onto a large plate. Take off the parchment paper and flip the cake over again. Most of Crumbs should stay put.
  5. For the chocolate drizzle, melt the ½ cup of chocolate by boiling water in a small pot with a larger glass bowl over the top, containing the chocolate. Stir the chocolate with a wooden spoon until completely melted. Then Splatter the melted chocolate in a vertical motion until completely covered or to your liking. Cool the cake completely before cutting, to make sure it stays fully intact. ( This may take a few hours, so could use the fridge for cooling.)

 

Daniel Valko

Daniel Valko

Daniel hails from Portland, Oregon and keeps busy baking, cooking, and blogging. Oh, and being a high school senior, too. He blogs on Plentifulplate.com

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