Chocolate Crumb Cake
This Chocolate Crumb Cake is the best of two delicious desserts combined into one. With a decadent moist chocolate cake layer, a crunchy chocolate crumble topping with added pockets of gooey chocolate chips. Amazing served warm with a scoop of cold ice cream.
Servings: 12 Servings
Calories: 280kcal
Equipment
- 9x13 baking tin You could use an 9x9 baking tin but will take slightly longer to bake.
Ingredients
Ingredients for the chocolate crumble layer
- 150 grams Gluten free all purpose flour AKA Plain flour in the UK
- 4 tablespoons Cocoa powder
- ¼ teaspoon Xanthan Gum You can omit if your flour blend already contains xanthan gum.
- 75 grams Butter
- 50 grams Brown sugar
- 100 grams Chocolate chips
Ingredients for the chocolate cake layer
- 200 grams Gluten free all purpose flour AKA Plain flour in UK
- 200 grams Sugar
- 50 grams Cocoa powder
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 teaspoon Baking soda AKA bicarbonate of soda. Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Xanthan Gum You can omit if your flour blend already contains xanthan gum.
- ¼ teaspoon Salt
- 200 grams Butter Melted, I find it easy to melt butter in the microwave.
- 2 large Eggs Room temperature
- 200 ml whole milk
- 60 ml Hot water
Instructions
How to make the chocolate crumb
- In a large bowl mix together the flour, cocoa powder, and xanthan gum.
- Add cold butter to the flour mix and rub together until the mixture resembles breadcrumbs.
- Mix in the sugar, and half the chocolate chips until evenly combined then place in the fridge to chill while you make the cake mixture.
How to make the chocolate cake layer
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Line the baking tin with parchment paper. I recommend having extra parchment paper overlap the sides of the baking tin as this will make the cake easier to remove when cooled.
- In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
- In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
- Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
- Pour the chocolate cake batter into the prepared baking tin and spread evenly within the tin.
Assembling the chocolate crumb cake.
- With the remaining chocolate chips sprinkle evenly over the top of the chocolate cake batter.
- Remove the crumble mixture from the fridge and spoon the crumble mixture on top of the chocolate cake layer.
- Place in the oven and bake for 40-50 minutes. You can check if it is ready by inserting a wooden skewer and when it comes out clean with only a few crumbs on the skewer it is ready to remove from the oven and leave to cool in the tin for 10 minutes before carefully removing the chocolate crumble cake onto a cooling rack.
- Slice into even-sized squares serve and enjoy.
Notes
Serving suggestion :
- Chocolate fudge drizzle - why not go all-in with the ultimate chocolate experience and add a drizzle of hot chocolate fudge sauce and serve with cold ice cream. You can use store-bought fudge sauce or make your own as I have previously used in my Billy miner pie recipe.
Can I make the Chocolate crumb cake in advance?
Yes, The cake can be stored in an airtight container for you to enjoy for up to 3-4 days.
Can I reheat the chocolate crumble cake?
Yes of course. I often reheat a slice in the microwave for a few seconds and then top the warm cake with a scoop of cold ice cream, Delicious!
Nutrition
Serving: 1Serving | Calories: 280kcal | Carbohydrates: 33.5g | Protein: 10.3g | Fat: 14.8g | Saturated Fat: 9.2g | Monounsaturated Fat: 0.2g | Cholesterol: 94mg | Sodium: 246mg | Potassium: 68mg | Fiber: 1.5g | Sugar: 17.5g