Chocolate Coffee Crumb Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 24 slices
This Chocolate Coffee Crumb Cake recipe is one you’ll make again and again. Perfectly fluffy coffee cake, filled with chocolate sauce and topped with an easy crumb topping. This crumb cake stays soft and delicious for days.
For the crumble topping:
- 95 g (3/4 cup / 3.4oz) plain (all-purp) flour
- 1/4 cup rice flour
- 1/3 cup dark brown sugar
- ½ teaspoon cinnamon
- 113 g (1/2 cup / 1 stick) unsalted butter, cubed and chilled
- ¼ cup flaked almonds
For the chocolate sauce:
- 30 g unsalted butter
- 2 tablespoons (40ml / 1/6 cup) thickened cream (notes)
- 25 g (0.9oz) dark brown sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- 40 g (1 ½ oz) dark chocolate, chopped
For the cake batter:
- 3/4 cup (150g) dark brown sugar, packed
- 1/4 cup (50g / 1.8oz) caster (superfine) sugar
- 160 g (1 ½ sticks) unsalted butter, softened
- 2 large eggs
- 260 g 2 cups plain (all-purp) flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup milk
- 1 ½ tablespoons instant coffee powder (notes)
- 2 tablespoons hot water (notes)
Start with the crumble topping:
Mix the flours, sugar and cinnamon together to combine, then add the butter. Use your fingertips (or a pastry cutter) to rub the butter through the dry ingredients until the largest piece are no bigger than a pea.
Mix through the almonds with a fork and 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.
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 then gently spread it. Sprinkle over the crumble topping, in some large chunks and some smaller bits.
Bake for around 30 minutes or until a toothpick inserted comes out with just a crumb or two. Allow it to cool in the tin, then slice and serve.
- 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.
- When spreading the second layer of cake batter (over the chocolate sauce) make sure to use a spoon and dollop it over, this way it will spread better without messing up the chocolate ribbon through the middle. Spread it out gently until all the chocolate is covered.
- 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
- A 9x13 baking tin
- A simple handheld beater will get the job done.
- I love my silicone spatula so no batter gets left behind
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