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. 
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.
For more chocolate decadence, try my Double Layer Brownies.
PrintTriple Chocolate Crumb Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This triple chocolate crumb cake is a decadent treat for chocolate lovers, featuring a soft sponge filled with chocolate chunks, topped with a rich chocolate crumble, and finished with a smooth chocolate drizzle.
Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup milk
- 1 cup chocolate chunks
- 1/2 cup chocolate chips (for drizzle)
- 1/4 cup unsalted butter (for crumble)
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup granulated sugar (for crumble)
- 1/4 cup unsweetened cocoa powder (for crumble)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixer bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chocolate chunks gently.
- Pour the batter into the prepared cake pan and spread evenly.
- For the crumble, mix together the butter, flour, sugar, and cocoa powder until the mixture resembles coarse crumbs. Sprinkle evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the drizzle, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted chocolate over the cooled cake before serving.
Notes
For best results, use high-quality chocolate for the chunks and drizzle. The cake can be stored in an airtight container at room temperature for up to 3 days. Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 45
Frequently Asked Questions
What type of chocolate chunks should I use for the sponge layer?
For the sponge layer, use high-quality semisweet or dark chocolate chunks to enhance the rich chocolate flavor.
How do I ensure the crumb topping stays crunchy?
To keep the crumb topping crunchy, make sure to bake it until it is golden brown and allow it to cool completely before adding it to the cake.
Can I substitute any ingredients in the chocolate drizzle?
You can substitute the chocolate in the drizzle with white chocolate or milk chocolate, but it will change the overall flavor profile of the cake.
