Loaded with a crunchy, crumble topping and a layer of Chocolate Fudge Sauce through the middle, you can’t go wrong with this Chocolate Coffee Crumb Cake.
If you’re looking for a great crumb cake recipe, you definitely have to give this one a try. This is the Coffee Crumb Cake to beat all Coffee Crumb Cakes. Why? Let me count the ways ….
First of all, it’s cake, so we’re off to a great start.
It has almonds through the cake for a nice nutty texture but these are just as easy to leave out, if you don’t like nuts in cakes. I mention this because, it turns out my hubby doesn’t like nuts in cakes. I never knew this until now. You learn something new every day.
It has a layer, more like a ribbon, of decadent chocolate fudge sauce through the middle (increase the quantity if you so desire).
It’s topped with streusel, you know like crumble on your apple crumble. I love crumble toppings, crispy and crunchy chunks of what is essentially cookie, sitting on top of a soft cake. I love it so much that I doubled the amount I was originally going to put on, and I still would have been happy with more. I could eat that stuff very happily all on it’s own (and I did) 🙂
Interesting fact: There is no egg in the crumble layer which means you can eat it raw (and I did) 🙂
The cake is soft, fluffy, moist and tender. Any day a cake can have all of those things is a great day.
It’s not sickeningly sweet, either. There’s enough sugar for it to be a scrummy cake to eat with a nice cuppa for afternoon tea, but it’s not so sweet you couldn’t go back for seconds.
And, while the coffee flavour is there, it’s a light flavour so you can add more coffee if you want it to have a strong coffee flavour or leave it as is for just a background hint. Hubby, aka Chief Taste Tester Extraordinaire (CTTE), doesn’t like coffee but, you know, sometimes you’ve gotta take one for the team. So between that and the nuts …… well …… he liked the chocolate. Win! Whoop, whoop 🙂
I counted 300 reasons this cake is awesome, how about you? Ok, so my maths may be off but it is really, really good you guys! It’s best served fresh on the day you make it, but is also great warmed up just a little in the microwave.
I’ll be keeping this recipe handy for more incarnations too. How about leaving out the coffee and adding some berries through the middle? Yes, please.
Do you have a go to crumb cake recipe? What’s your favourite crumb cake flavour combo?
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Chocolate Coffee Crumb Cake
Loaded with a crunchy, crumble topping and a layer of Chocolate Fudge Sauce through the middle, you can't go wrong with this Chocolate Coffee Crumb Cake.
For the crumble topping:
- 95 g (3/4 cup) plain flour
- 65 g (3/4 cup) almond meal (ground almonds)
- 1/3 cup dark brown sugar
- ½ teaspoon cinnamon
- ¼ cup flaked almonds , crumbled
- 115 g (1/2 cup or 1 stick) unsalted butter, chilled
For the chocolate sauce:
- 30 g unsalted butter
- 2 tablespoons (40ml) thickened cream (1)
- 25 g dark brown sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- 40 g (1 ½ oz) dark chocolate, chopped
For the cake batter:
- 150 g (¾ cup) dark brown sugar
- 50 g (1/4 cup) caster (superfine) sugar
- 160 g (1 ½ sticks) unsalted butter, softened
- 2 eggs
- 260 g (2 cups) plain (all purpose) flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup milk
- 1 ½ tablespoons instant coffee powder Notes (1) (2)
- 2 tablespoons hot water Notes (1)
- ¾ cup (75g) flaked almonds
Preheat the oven to 180C / 350F (or 160C fan forced). Grease and line a 9x13 baking tray baking paper.
Start with the crumble topping:
Mix all ingredients together, then use your fingertips to work the butter through the dry ingredients. Alternatively, you could put all ingredients (except the almonds) into a food processor and pulse until well combined and starting to clump together, then mix through the almonds. Place in the fridge until required.
For the chocolate fudge sauce:
In a saucepan over low heat stir together the butter, cream, sugar and salt until well combined and sugar has dissolved. Turn the heat off. Stir through the vanilla, then add the chocolate. Let it sit for a couple of minutes before stirring well, until you have a smooth, glossy chocolate sauce.
For the coffee cake:
Beat together the sugars and butter until light and creamy, scraping down sides of bowl as necessary. Add the eggs, one at a time, beating well between each and scraping sides of bowl.
In a separate bowl, sift together the flour, baking powder and salt and stir well to distribute evenly.
In another small bowl, mix together the hot water and coffee powder. Stir until coffee has dissolved, then add the milk.
Add one third of the flour mixture to the sugar / butter mix. Fold through gently. Add half the milk / coffee mixture, and stir until combined. Add another third of the flour, again folding through gently, followed by the remaining milk. Stir, then finally the remaining flour. Gently fold through the flaked almonds.
Spread half of the cake batter over the base of the lined baking tin. Drizzle over the chocolate sauce. Use a spoon to dollop the remaining cake batter over the top. Make sure the chocolate sauce is totally covered. Sprinkle over the crumble topping, in some large chunks and some smaller bits.
Bake for 40 minutes or until a toothpick inserted comes out with just a crumb or two.
- I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
- The amount of coffee in this recipe is quite a mild flavour. Add more coffee if you like a stronger flavour.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE