CHOCOLATE CRUMB CAKE
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
Time 40m
Number Of Ingredients 9
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.
YUMMY CHOCOLATE CRUMB CAKE
Make and share this Yummy Chocolate Crumb Cake recipe from Food.com.
Provided by Dancer
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease 9-inch baking pan.
- Stir together flour and sugar in large bowl.
- Remove 1/2 cup mixture; set aside for topping.
- Stir baking soda, baking powder and salt into remaining flour mixture.
- Add butter, egg, milk and syrup; beat mixer until well blended.
- Pour batter into greased pan.
- Sprinkle reserved flour mixture over top.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Serve warm or at room temperature.
CHOCOLATE CRUMB CAKE
This recipe was adapted from More Make a Mix Cookery. It uses Crumb Cake Mix recipe 121352. It serves 4 and is wonderful for a small group or family. This cake can be easily garnished with fresh sliced strawberries or chocolate curls or even eaten plain with vanilla ice cream.
Provided by PaulaG
Categories Breads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Spray a non-stick 8 inch round cake pan with non-stick cooking spray and set aside.
- Add cake mix and remaining ingredients for the cake to a medium sized mixing bowl.
- With electric mixer, beat on medium speed 2 minutes or until thoroughly mixed and batter is smooth.
- Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes or until toothpick inserted off center comes out clean.
- Cool on a rack for 10 minutes, invert onto wire rack and cool completely before frosting.
- For the frosting, add all ingredients except milk to a medium size bowl.
- Beat until creamy adding milk 1 teaspoon at a time until desired spreading consistency.
- Garnish as desired, strawberries make a nice garnish.
Nutrition Facts : Calories 495.7, Fat 25.7, SaturatedFat 9.5, Cholesterol 140.9, Sodium 175.9, Carbohydrate 63.4, Fiber 2.4, Sugar 57, Protein 7.6
CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
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
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.
CHOCOLATE CHIP CRUMB CAKE
Provided by Hedy Goldsmith
Time 2h30m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
- For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
- Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
- Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
- Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
- The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
CHOCOLATE-RYE CRUMB CAKE
Provided by Alison Roman
Categories Cake Chocolate Dessert Kid-Friendly Bon Appétit Peanut Free Soy Free Small Plates
Yield 8 servings
Number Of Ingredients 23
Steps:
- Crumble:
- Whisk granulated sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps.there should be no dry spots. Cover and chill.
- Do ahead: Crumble can be made 2 days ahead. Keep chilled.
- Cake and assembly:
- Preheat oven to 350°. Coat a 9"-diameter cake pan with nonstick spray and line with a parchment round. Whisk all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Using an electric mixer on mediumhigh speed, beat butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add eggs and vanilla; mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients followed by buttermilk, mixing well after each addition. Repeat with remaining dry ingredients and yogurt (this is a stiffer batter). Scrape into prepared pan. Scatter crumble over.
- Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan on a wire rack before turning out.
- Do ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
HOMEMADE CHOCOLATE COOKIE CRUMBS
Out of OREO® crumbs for a recipe? Here is my homemade version. I make this for my homemade ice cream cakes or any recipe calling for OREO® or chocolate cookie crumbs.
Provided by Katie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
- Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 21.5 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 5.3 g, Sodium 115.4 mg, Sugar 11.6 g
CHOCOLATE SOIL (CRUMBS)
this is a garnish we use in the restaurant kitchen in the UK...use it to top ice-cream, mix it with natural yogurt and enjoy
Provided by fbrogersbros
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- heat the sugar and water in a pan.
- cut the Plain chocolate into small pellets about the size of a finger nail.
- when the sugar reaches 130 degrees celsius / 266 fahrenheit.
- note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
- then take off the heat.
- get a whisk, add the chocolate bits and stir with the whisk.
- make sure all the sugar coats the chocolate and stir for about 2 minutes.
- empty out the mixture to a container.
- pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
- you can add different chocolate flavours if you like and spices.
CHOCOLATE CHIP CRUMB CAKE
The recipe goes back to the early '50s, when my husband and his brother farmed together. We wives had to have lunches ready most any time of day, and the cake was easy to make and have on hand...with no frosting to fuss with!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, sugar, butter and salt until crumbly. Set aside 1 cup. Stir baking soda, cinnamon and cloves into the remaining crumb mixture. Add egg and buttermilk; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture; top with chocolate chips and nuts. Bake at 350° until cake tests done, about 30 minutes. Cool on a wire rack.
Nutrition Facts :
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- Stir together flour and sugar in large bowl. Remove 1/4 cup mixture; set aside for topping. Stir baking soda, baking powder and salt into remaining flour mixture. Add butter, egg, milk and syrup; beat until well blended. Pour batter into prepared pan. Sprinkle reserved flour mixture over top.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. (Cake will have a very slight sink in the center). Serve warm or at room temperature.
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