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 best results, always weigh ingredients where a weight is provided
Instructions
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.
Notes
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
A 9x13 baking pan
A handheld beater or stand mixer
Calories: 388kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Sweets
Cuisine: Cake, Various
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.