Crumb Topped Chocolate Cake Recipes

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CHOCOLATE CRUMB CAKE



Chocolate Crumb Cake image

Chocolate Crumb Cake recipe - chocolate cake mix topped with an easy homemade crumb topping. This cake is OUTRAGEOUSLY good! Chocolate cake mix, egg, oil, water, sugar, brown sugar, cinnamon, butter, and cake flour. Super easy to make and tastes great. I could not stop eating it! Great for overnight guests, potluck dinners, and holiday mornings.

Provided by Plain Chicken

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 9

1 box chocolate cake mix, (plus ingredients to make cake)
1 tsp vanilla
⅔ cup granulated sugar
⅔ cup packed brown sugar
½ tsp salt
1½ tsp cinnamon
1½ cups unsalted butter, (melted and cooled slightly (three sticks))
¼ cup unsweetened cocoa powder
3¼ cups all-purpose flour

Steps:

  • Preheat oven to 350ºF.
  • Prepare cake mix according to package directions and add vanilla. Pour into lightly greased and floured 9x13-inch pan.
  • In the bowl of an electric mixer, combine granulated sugar, brown sugar, salt, cinnamon, melted butter, cocoa powder, and all-purpose flour. Mix until combined and crumbly.
  • Sprinkle crumb mixture over cake, covering completely. Start at the edges and work your way towards the center for best results.
  • Bake for 30 to 35 minutes.

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS



Chocolate Chip Coffee Cake with Cocoa Crumbs image

This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 16

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup chocolate chips

Steps:

  • Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CRUNCHY TOPPED CHOCOLATE CAKE



Crunchy Topped Chocolate Cake image

This cake perfectly caps off this dinner without anyone guessing it's lighter than most desserts. Broiling the topping of oats, coconut and nuts creates a crispy texture that nicely complements the tender cake.-Michelle Bishop, Peru, Indiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 10

1 package chocolate cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
TOPPING:
1/2 cup packed brown sugar
1/3 cup quick-cooking oats
3 tablespoons cold butter
2 tablespoons sweetened shredded coconut
2 tablespoons chopped pecans

Steps:

  • In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a broiler-proof 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For topping, combine brown sugar and oats in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in coconut and pecans; sprinkle over hot cake. Broil 4-6 in. from the heat for 1-2 minutes or until topping is bubbly. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

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