Tuesday, August 5, 2014

Chocolate crumb mocha cake


It was a crumb cake kind of day. And I knew I'd get the best response to chocolatey desserts from Steve. Dilemma. He says all the nice things to whatever I make but the way he says it, I know when it's true and when it's not. Then I remembered I saved this incredible recipe. A child of chocolate cake and a crumb cake. Problem solved.

 Original recipe calls for baileys creamer but we don't keep creamer in this household. And I did not want to buy one just for this recipe because I know I won't use it. So I just changed up a couple of things. It was good. I served it with some ganache. Maybe next time, I'll try this recipe with earl grey. Although Steve will not touch it. Or maybe he'll say, "It's good babe." and take one bite and walk away. =P


Chocolate crumb mocha cake

Ingredients :

Crumb topping
1/4 cup unsalted butter, melted
1/2 cup confectioners' sugar
1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder 

3/4 cup granulated sugar
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
pinch salt
1 large egg
1/3 cup Greek yogurt(plain or vanilla)
1/4 cup milk
1/4 cup strong brewed coffee
1 Tbsp coffee liquor
3 Tbsp vegetable oil
1 Tbsp vanilla extract

Directions :

1. Preheat the oven to 350F. Line an 8" square pan with parchment paper and set aside.

2. Make crumb topping - Using a fork, mix all crumb ingredients and fluff.

3. For the cake - Whisk together dry ingredients in a bowl of a stand mixer. Mix all wet ingredients together and add to the dry ingredients. Mix until just combined. 

4. Pour the batter into the pan, sprinkle prepared crumbs on top and bake for 30 minutes or until toothpick inserted comes out clean.

5. Cool the cake in a cooling rack for 30minutes or so. Serve.

*Recipe adapted from Avery cooks.

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