113gunsalted butter, grated and chilled(½ cup / 1 stick / 4oz)
FOR THE CAKE
195gplain (all-purp) flour (1 ½ cups / 6.9oz)
60gdutch cocoa powder(½ cup / 2oz)
¾cupbrown sugar, packed (150g / 5.3oz)
⅓cupwhite sugar(70g / 2.5oz)
1tablespooninstant coffee powder(notes 1)
½cupneutral-flavoured vegetable oil(125ml)
1 ¼cupsmilk chocolate chips(225g / 8oz)
A balloon whisk and a silicone spatula
A 9 inch square baking pan
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 9 inch square pan with baking paper.
MAKE THE CHOCOLATE CRUMBLE: In a medium bowl, combine flour, cocoa, sugar and cinnamon. Whisk together to remove any lumps.
Add the butter, using your fingertips (or a pastry blender) to press and blend it together until it forms large clumps. Set aside.
MAKE THE BATTER: In a large bowl, combine the flour, cocoa, baking powder, baking soda, salt, brown sugar and white sugar. Stir together with a whisk to disperse and aerate.
Make a well in the centre of the flour mixture. Combine the coffee powder and boiling water and add it to the well, followed by the oil, buttermilk, vanilla and finally the eggs. Whisk it all together until well combined.
LAYER IT UP: Pour it a little over half the batter into your prepared pan. Hold back a small handful of chocolate chips and sprinkle the rest over the batter. Now drizzle over the remaining batter.
Scatter the crumb mixture over the batter evenly, leaving some larger chunks in there. Finally, sprinkle over the reserved chocolate chips.
BAKE: Bake for around 45 minutes (notes 3) or until a toothpick comes out with a crumb or two attached.
SERVING: Let the cake cool in the tin for about 10 minutes before using the baking paper to lift it out and transfer to a wire rack to cool.
This cake is perfect at room temperature but you can also serve it warm with vanilla ice cream – swoon!
Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many other countries use a 15ml tablespoon.
Weigh the flour & cocoa: For best results, always weigh the flour and cocoa. Too much and you could end up with a dry cake. If you don't have kitchen scales (first order one, then) spoon the flour into a cup measure and scrape it off with the back of a knife without patting it down.
All ovens vary: Check your bake 5-7 minutes before the recipe suggests. I recommend keeping an oven thermometer in your oven at all times as thermostats are often out of whack.
Buttermilk: You can use Greek yogurt or sour cream in place of the buttermilk still with great results.