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
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.