entertaining by the bay

casual cooking and living

Chocolate Crumb Cake

Serves 6-8

Topping
1 cup all purpose flour
1/3 cup sifted cocoa powder
1/4 cup granulated white sugar
1/3 cup dark brown sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted

Cake
1/2 cup unsalted butter, room temperature
1/2 cup plus 1/3 cup dark brown sugar
1 egg
1/2 teaspoon vanilla
2 ounces bittersweet chocolate, melted and cooled
1/2 cup plus 1/3 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup plus 1 tablespoon coffee

1 ounce bittersweet chocolate , melted to drizzle on top

Directions
Preheat oven to 375 degrees F. Grease an 8" square baking pan with butter. Line the bottom of the pan with parchment paper. Make topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and place in the refrigerator to cool for about 15 minutes, While topping is cooling place the 2 ounces chocolate and melt in microwave for 30 seconds, remove and stir. If not completely melted repeat again and stir , then set aside to cool. Use an electric mixer and cream butter and sugar together until fluffy. Add egg and mix well. Add vanilla and cooled chocolate and mix again. Alternate adding the flour and baking soda with the coffee . once combined pour batter into baking pan and spread out with spatula. Remove the crumb topping from the refrigerator and crumble the topping over the batter. Place in the oven to bake the on the center rack for 25 minutes, lower the oven temperature to 350 degrees F and bake for another 20-25 minutes until tester comes out clean. Remove from oven and cool on wire rack 15 minutes, Turn cake out onto rack remove parchment paper and turn upright onto plate. Microwave the remaining ounce of chocolate as before and use a spoon to splatter the melted chocolate across the top of the cake. let the chocolate cool and harden on the crumb cake for about 30 minutes and serve.