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(very) chocolate chippy crumb cake

When I started this blog I figured I’d finally attack the more difficult desserts that I never make time for.  But I’ve found that it is just as fulfilling to make something simple that my family and friends love.  Well, this little cake is just that.  Simple and filled with tons of mini chocolate chips and a nutty crumb topping that is ridiculously addictive.  I’m a fairly small person and usually have pretty good restraint when it comes to my dessert eating habits.  I usually wait until after dinner and have a very small serving of whatever it is that I want – often something I’ve baked, mixed with …yes, vanilla ice cream.  Anyway the evening that I made this cake – I went back into the kitchen 3 times!  3 times to refill my little little mug full of goodness.  Well, that’s telling you something.  Something good (the cake is yummy), and not so good (all 5 feet one inch of me can’t take that much dessert!)  Anyway, this was a hit with the kids, Alisa, and my neighbors too.  My friend Dani said “YUMMY” and her son Collin (Greg’s friend) said “buttery, chocolate goodness!”  I didn’t share it with much more of the world because we are enjoying it so much.  It is not too sweet – which is nice change as well.  I’ve held onto this recipe (from the 1998 November issue of Chocolatier) for over 10 years.  I’m glad I finally made it.  Enjoy-

(Since I posted this – there has been a lot of feedback in that some had trouble determining baking time – and also some thought baked too long and dry.  So use caution.  I may re-test soon.)

(very) chocolate chippy crumb cake:

chocolate chip streusel
1 1/2 cups all purpose flour
1 cup packed light brown sugar
1/2 cup sugar
3/4 cup chopped walnuts (I like them chopped fairly small here)
1/2 teaspoon kosher salt
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter cut into pieces
1 1/2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips

chocolate chip batter
2 3/4 cup all purpose flour
1/4 cup unsifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, softened at room temp
3/4 sugar
1/4 cup packed light brown sugar
1 tablespoon vanilla extract
3 large eggs (bring to room temp)
1 cup buttermilk (bring to room temp)
2 cups mini chocolate chips (semisweet)

confectioners sugar (optional)

Preheat oven to 350 degrees.  Butter a 9×13 pan.

For the streusel – combine the flour, brown sugar, sugar, salt, chunks of butter and the vanilla, and with your paddle attachment, mix on the lowest speed until the butter becomes incorporated into the sugars.  It should become cohesive and moist.  You can also do this by hand by picking up the sandy mixture and rubbing your hands together so that the butter becomes incorporated.

Add the chopped walnuts and mini chips and mix until combined.  Set aside.

For the cake – whisk together the flour, cake flour, baking powder, baking soda and salt and set aside.

Cream the butter with the paddle attachment on medium high speed for a minute or two and then add the sugar and continue to beat until lighter and fluffy.  3-5 minutes.  Add the brown sugar and mix for another minute or so.

Add the vanilla extract and then add the eggs, one at a time beating well after each addition.  Scrape down the bowl, mix and scrape again.

On the lowest speed, alternately add the flour mixture in 3 additions with the buttermilk in 2 additions- beginning and ending with the flour.   Mix until just incorporated.

Add the chocolate chips and then pour the patter into the prepared pan and smooth the top.  Next, take the reserved streusel and scatter all over the batter – use it all and make sure you hit the edges too!

Bake the cake for about 47-53 minutes.  The cake will pull away slightly from the sides of the pan when done.

Let cool and if you choose you can sprinkle with confectioners sugar.

The cake is best fresh but keep in an airtight container to keep it moist as the week goes on.

Enjoy!

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7 Comments

  1. Beth

    7 years ago

    can’t wait to try this one!

    Reply
  2. Jessie

    7 years ago

    Funny! I just sent you an email requesting a recipe for a cake like this. Perfect!

    Reply
  3. Rachel

    7 years ago

    Am planning on making this for snack club. Looks easy enough, and am finishing the blackout cake tomorrow – BUT, for the streusel part of the recipe you mention flour in the ingredients, but not in the directions. Flour in or out? Tks!

    Reply
  4. Lisi

    7 years ago

    thank goodness someone is reading! thanks rachel – yes, flour in…:)

    Reply
  5. Rachel

    7 years ago

    Made this, and not sure what I did wrong. Very heavy. And my crumb topping was too tough I think. I did chop the nuts in the Cuisinart, and that may have made them too mealy. But I wanted the nut flavor, without the texture – otherwise my husband wouldn’t have gone near it. I had to bake this a full 15 mins over, b/c I could still see the batter jiggling under the topping, and as a result the streusel got way too crispy. The kids and Rich love it – which is part of the reason why I’m giving much of it to my neighbor, a coffee cake connoisseur. We can’t have that much cake around. And that will lead me to my next comment, under blackout cake. . .

    Reply
  6. Jennifer

    7 years ago

    I made this and there was SOO much crumb I thought I had done something wrong…I checked the recipe 3 times! I too had to cook it longer, and had a difficult time telling if it was done due to the amount of crumb on top (it definitely never pulled away from the sides of the pan and was a bit overdone I think.) It was very good, but a bit dry. The crumb topping is the best part, but I think I would still cut down on the amount next time.

    Reply
  7. Lisa

    7 years ago

    I made this recipe for a bake sale. I split the batter and topping into two round foil cake pans so they could be sold right in the disposable pans. After reading the comments about the cake being dry or over cooked, since I have a convection oven I baked them at 325 for 32 mins and it was perfect. Both of the cakes sold very quickly. So, I made a second round and brought one on a ski trip and put the other one in the freezer. What a hit!

    Reply

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