Description
This Triple Chocolate Crumb Cake is a decadent dessert featuring rich layers of chocolate cake topped with a crumbly chocolate streusel and melty chocolate chips. Perfectly moist and intensely chocolatey, this cake is ideal for chocolate lovers and special occasions.
Ingredients
Chocolate Streusel
- 1 cup all-purpose flour
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder (sifted)
- ¼ tsp salt
- ½ cup unsalted butter (melted)
- ¼ cup mini semi-sweet chocolate chips
Chocolate Cake
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp instant espresso powder (or instant coffee granules)
- ¼ cup unsweetened cocoa powder (Dutch-process or natural, sifted)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted and cooled)
- 1 cup chocolate milk
- 1 tsp pure vanilla extract
- ½ cup semi-sweet chocolate chips or chunks
Instructions
- Make Chocolate Streusel: In a small bowl, combine the light brown sugar, granulated sugar, 1 cup flour, sifted cocoa powder, and salt. Pour the melted butter over the dry ingredients and mix until crumbly. Fold in the mini semi-sweet chocolate chips. Set aside the streusel mixture.
- Prepare Baking Pan and Oven: Grease and line an 8-inch baking pan with parchment paper. Preheat the oven to 350°F (177°C).
- Mix Dry Ingredients for Cake: In a large bowl, whisk together 1½ cups flour, granulated sugar, espresso powder, sifted cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients for Cake: In a separate bowl, beat the eggs, chocolate milk, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir gently until just incorporated. Pour in the cooled melted butter and fold until combined. Then fold in the semi-sweet chocolate chips or chunks.
- Assemble Cake: Pour the cake batter into the prepared pan, smoothing the top. Evenly sprinkle the chocolate crumb streusel over the batter.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool on a wire rack before slicing and serving. Enjoy warm or at room temperature.
Notes
- Using room temperature eggs ensures better mixing and texture.
- You can substitute chocolate milk with regular milk and add 2 tbsp cocoa powder if needed.
- Ensure the melted butter for the cake is cooled to avoid cooking the eggs prematurely.
- For added richness, serve with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
