#CHOCOLATE CRUMB CAKE ZIP#

Store it at room temperature or wrap it in tin foil, place in a zip lock bag and store in the freezer.

Let the crumb cake rest for about an hour before cutting into it.

Let it cool for a few minutes and then sprinkle miniature chocolate chips over the top of the crumb topping.

Bake for an additional 20 minutes or until a tester inserted comes out clean.

The crumbs do not have to be uniform in size.

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).

Take out the cake, keeping in mind it’s only partially cooked.

Bake in the preheated oven for 20 minutes.

Add in the egg, milk, oil and vanilla extract, and mix for 2 minutes on medium speed.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.Grease a 9 inch round pan and set it aside.Recipe first appeared on Bead Yarn & Spatula. Store leftovers in an airtight container at room temperature. Transfer the batter to the prepared pan and then using your hands sprinkle the chilled crumb topping over it.īake in the preheated oven for 40-45 minutes, or until a cake tester inserted in the center comes out clean.Ĭool in the pan for 15 minutes and then use the parchment paper to carefully lift the cake out of the pan and place on a wire rack to cool completely.ĭust with confectioners’ sugar prior to serving. Beat with a hand mixer on low speed for 30 seconds to combine all of the ingredients and then increase the speed to medium and continue beating until everything is well combined. Make the cake batter: In a large bowl combine the cake mix, eggs, coffee, vegetable oil, sour cream and vanilla extract. Continue mixing until the mixture clumps together. Stir in the melted butter and finally the flour. Make the crumb topping: In a medium bowl whisk together both sugars, cinnamon and nutmeg.

Spray the parchment paper with baking spray and set aside. Spray a 9-inch square pan with baking spray and then line with parchment paper leaving an overhang on all sides. Definitely something to make again!ġ 15.25 oz package chocolate cake mix (I used Duncan Hines Devil’s Food) Overall, the cake was DELISH! It was a hit with everyone I shared it with. Once the cake was baked and completely cooled, I dusted the top of it with confectioners’ sugar – you can’t have crumb topping without it in my opinion. After the batter was in the pan, I used my hands to spread the crumb topping over the cake.

In doing so you could end up cracking the crumb topping or worse the cake itself. You really don’t want to flip it out of the pan as you would a regular cake because of the crumb topping. It’s important to leave an overhang with the parchment paper so you can remove the cake from the pan easily. After making the batter I poured it into a 9-inch square pan I lined with parchment paper. To make it taste a bit more homemade and to enhance the chocolate flavor I swapped out the water for coffee and I used vegetable oil and sour cream for the fat. I finally decided that it would be a nice addition to this week since I was posting two recipes using a yellow cake mix for two different variations of marble cake to make with it.įor this cake I started with a box chocolate cake mix. I have a list of things I want to bake / try to make, and that cake was always on there, but it would always get neglected. Ultimately the bakery closed but I never forgot about that cake. Whenever I ordered it, I would just point to it and get it (the best way to order things!). Truth be told, I have no idea what it was called. In my mind it was a Chocolate Crumb Pound Cake, but that’s not what it was called on the menu. Years ago, I would get something similar at a bakery I would go to from time to time. I’ve had the idea for this cake for quite some time. After all this talk about crumbs it should come as no surprise that today’s cake has a crumb topping… It’s a Chocolate Crumb Cake. I think this helps it stay together better while in the oven. And regardless of what the recipe says, I always refrigerate (or freeze) my crumb topping before using it. I once made a batch of muffins with a crumb topping that ended up melting into the muffins while in the oven. If you don’t mix the ingredients in just the right order your consistency will be off. Leave it in the oven a tad too long and instead of it being delicious and sweet it’ll be burnt and dry. I think we can all agree that the best part of any crumb cake is the crumb! All crumb is not the same though.

Chocolate crumb cake