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Triple Chocolate Crumb Cake

Deliciously Decadent Triple Chocolate Crumb Cake for Any Time

This Triple Chocolate Crumb Cake is an indulgent dessert, perfect for any time you crave a sweet escape with its rich chocolate flavor and delightful texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2.5 cups All-Purpose Flour Can substitute with a gluten-free blend if needed.
  • 1.25 cups Granulated Sugar Brown sugar can add depth of flavor.
  • 0.5 cups Light Brown Sugar Can replace with brown sugar for a richer flavor.
  • 0.75 cups Unsweetened Cocoa Powder Use Dutch-process for a deeper taste.
  • 1 teaspoon Baking Powder Ensure it's fresh for effective results.
  • 0.5 teaspoon Baking Soda Bake immediately after mixing for best results.
  • 0.75 teaspoon Salt Essential for balancing sweetness.
For the Wet Ingredients
  • 2 Large Eggs At room temperature for even mixing.
  • 1 cup Chocolate Milk Can substitute with regular milk and extra cocoa powder.
  • 1 cup Unsalted Butter Ensure it is melted and cooled.
  • 1 teaspoon Pure Vanilla Extract Opt for high-quality vanilla for best flavor.
  • 0.5 teaspoon Instant Espresso or Coffee Granules Omit if you prefer to skip the coffee notes.
For the Chocolate Topping
  • 0.25 cups Mini Semi-Sweet Chocolate Chips Delivers bursts of chocolate in every bite.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • 8-inch square baking pan
  • Parchment paper

Method
 

Preparation
  1. In a small bowl, combine ½ cup light brown sugar, ¾ cup granulated sugar, 1 cup flour, ½ cup unsweetened cocoa powder, and ¾ teaspoon salt. Melt ½ cup unsalted butter and stir it into the mixture until you achieve a crumbly texture. Gently fold in ¼ cup mini semi-sweet chocolate chips and set aside.
  2. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with parchment paper.
  3. In a large mixing bowl, combine 2 ½ cups all-purpose flour, 1 ¼ cups granulated sugar, ½ teaspoon instant espresso powder, ¾ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt. Whisk together thoroughly.
  4. In a separate bowl, whisk together 2 large eggs, 1 cup chocolate milk, and 1 teaspoon pure vanilla extract. Pour this mixture into the bowl with dry ingredients and mix gently.
  5. Fold in ½ cup melted unsalted butter and ½ cup mini semi-sweet chocolate chips.
  6. Pour the batter into the prepared pan and sprinkle the chocolate crumb topping evenly over the batter. Bake in the oven for 45-50 minutes.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 4 days. Wrap tightly in plastic wrap if not serving right away.

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