Chocolate Crumble Cake Recipe
Usually, I don't use Sour Cream in the cakes or crumble that I make. I supposed in this recipe what made it so moist and fluffy is the addition of baking soda and the quarter cup of sour cream. I've also used the Van Houten Cacao Powder which guaranteed such a delicious 'chocolatey' cake. I seriously think this Cacao Powder is really worth its price! The other ingredient that makes this cake a success is the Espresso powder, just a tiny 1/2 teaspoon but it made such a difference! In the sense that it wakes up the chocolate in the cake giving it the depth of taste! Highly recommend you to try out this recipe if you are a chocolate (addict) lover like me! I shall also crown this the 'BEST Chocolate Crumble Cake Recipe'!
Ingredients:
188g (1-1/2 cups) of All-Purpose Flour
1/2 cup of Cocoa Powder
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt
1/2 tsp of Instant Espresso Powder
1 cup of Sugar
3 Eggs
1/2 cup of Unsalted Butter
1 tsp of Vanilla Extract
1/4 cup of Sour Cream
1 cup of milk (but in this particular photo of the cake, I didn't add the milk and the cake texture is perfect)
1 cup of milk (but in this particular photo of the cake, I didn't add the milk and the cake texture is perfect)
Topping:
1/4 cup of Brown Sugar
1/4 cup of Granulated Sugar
2 tbsp of Flour
1/2 tsp of Cinnamon
2 tbsp of Cold Unsalted Butter
Method:
- Beat/whisk butter with sugar til mixture turns pale yellow.
- Add in eggs.
- Add in sour cream, vanilla extract.
- Add in sifted dry ingredients (flour, cacao powder, Espresso powder, salt, baking soda, baking powder) to wet ingredients.
- Mix until mixture is well incorporated.
- Pour into baking tray. Spread it out with a spatula knife to have an even layer.
- Grate the topping mixture onto the chocolate cake mixture.
- Bake at 190°C for 20-25 minutes.
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