This tender and fluffy crumb cake features a cinnamon sugar swirl and pools of bittersweet chocolate swimming throughout each bite. Just a hint of coffee deepens the intensity of this dark chocolate cake. Serve the fresh, warm slice with vanilla bean ice cream, or dive into a piece all on its own.
Ingredients
Cinnamon Sugar Crumb
½ cup brown sugar, packed
½ cup granulated sugar
½ cup walnuts, chopped
⅓ cup all-purpose flour
¼ cup Bixby Bittersweet Baking Chips, finely chopped
4 tbsp unsalted butter
pinch salt
Cake
3 large eggs
1 stick unsalted butter, room temperature
4 oz Bixby Bittersweet Baking Chocolate, roughly chopped
2 cup all-purpose flour
1 ½ cup whole milk
¾ cup granulated sugar
⅔ cup cocoa powder
½ cup brown sugar, packed
2 tbsp finely ground coffee
2 tsp baking powder
1 tsp vanilla extract
1 tsp salt
Directions:
- Preheat the oven to 350°F. Utilizing a stand mixer with the paddle attachment, beat the butter and sugars on medium speed for 3-4 minutes, until light and fluffy. Add the eggs one at a time and beat until incorporated. Add the vanilla and whole milk. Beat on low speed until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add to the wet mixture and beat until just combined. Add the baking chocolate and stir until distributed.
- Prepare the cinnamon sugar crumb. In a small, microwave safe bowl, melt the butter for 20 seconds at a time until liquid. Add the brown sugar, granulated sugar, flour, cinnamon, walnuts, melted butter, and salt to a food processor. Pulse until the mixture comes together like wet sand.
- Pour half of the cake batter into a greased 9x13 inch glass or ceramic baking dish. If necessary, use a rubber scraper to spread the batter evenly throughout the baking dish. Crumble half of the cinnamon sugar crumb evenly over the cake batter. Repeat with the remaining half of the cake batter and crumb.