Make a well in the centre and add the wet ingredients (photo 2), then simply mix it all together until combined (photo 3). Make the batter: Start by combining the dry ingredients, then stir together with a whisk to disperse and aerate.Make the chocolate crumble: In a mixing bowl, combine flour, cocoa, sugar, cinnamon and butter, using your fingertips to press and blend it together until it forms large clumps (photo 1).There are 3 layers to this cake, however, all are very quick and simple and they all get combined and baked at the same time. A balloon whisk is enough or you can use an electric mixer.If you really don’t want to add it, the cake won’t taste the same, but make sure to still add the boiling water Tools you’ll need The cake will not taste of coffee and I don’t recommend substituting it. If you aren’t a coffee lover, never fear. Chocolate chips: I find the contrast of milk chocolate chips to the dark chocolate cake here perfect.Vanilla: Pure vanilla extract rounds out the chocolate flavour here.Try to get free-range if it’s within your means. Eggs: I use large eggs in all my baking.Instant coffee powder: You can’t taste it in the baked cake but instant coffee powder or espresso powder dissolved in boiling water, or even a strong brewed coffee, actually increases it’s chocolatey-ness.Buttermilk: Full-fat buttermilk gives the cake flavour and keeps it tender and soft.Oil: You’ll want a neutral flavoured vegetable oil and it helps give the cake it’s moistness.Salt: Just a touch of salt to intensify flavours.Baking powder + baking soda: For the perfect rise, this cake requires both baking powder and baking soda (some may know the latter as bicarbonate of soda).Butter: Use salted or unsalted butter in the crumb topping.Cinnamon: Just a little hint of cinnamon harks back to the classic crumb cake flavours.I generally use caster sugar (superfine sugar) in place of white but both work. Sugar: There are two types of sugar in this crumb cake – white granulated sugar and brown sugar.It gives it a lovely dark colour and rounded flavour.
Cocoa powder: Use dutched process cocoa powder for this cake.Please make sure to weigh it to get a perfect result. Flour: You just need plain flour / all-purpose flour.It also makes it incredibly quick and easy to make.ĭetailed quantities and instructions in the recipe card below. Using oil and buttermilk, you know this cake is going to be tender. This is a US term equivalent to a tea cake but it must have a crumb topping. As a general rule, they are not iced or filled, but sometimes have a very light drizzle of icing over the top.Ĭoffee cake does not generally contain coffee, or at least it does not require it to be called coffee cake. What is crumb cake?Ī New York-style crumb cake is a coffee cake or afternoon tea cake with a crumb or streusel topping almost as thick as the cake itself. It does not taste of coffee at all, so don’t worry if you aren’t a caffeine fiend, but it really does intensify the chocolate flavour. Just like this black magic cake, it has a hidden ingredient – coffee. It also keeps it’s perfect texture for days after it’s baked. This chocolate crumb cake starts with an ultra-soft, fluffy and moist chocolate cake base, there’s a hidden layer of chocolate chips in there, then ends with a gloriously thick layer of chocolate crumb topping (and a few more chocolate chips for good measure). Just kidding, it’s that and so much more. Why you’ll love itīecause, chocolate cake. Love a crumb cake? Try this strawberry crumb cakeand this beautiful almond cherry crumb cake. All the soft cake and crunchy crumb you want from a classic NY coffee crumb cake but with an added bonus – CHOCOLATE! Irresistibly chocolatey chocolate crumb cake – it’s a chocolate lovers dream. This recipe was first published here on in 2018 and has been updated with new information and images.
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