The last few times I passed an Entemann's cake section in the grocery store I searched for my favorite cake: Filled Chocolate Chip Crumb Cake. To my disappointment there were none. I haven't had this cake in years and was craving it so decided to try to recreate it at home. I searched for recipes and experimented, had a lot of trial and errors and I think I finally got it! The taste was just as I remembered, maybe better :)
**This recipe was slightly updated on 12/7/15 using readers comments and suggestions**
9" cake (recipe doubled) added 12/7/15
1 cup sifted cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla
1/3 cup sourcream
1 Tbs milk
1/3 cup mini chocolate chips
1/3 cup flour
1/4 cup light brown sugar
3 Tbsps. unsalted butter, melted
1/4 cup mini chocolate chips
Chocolate Buttercream Filling
1 stick unsalted butter at room temperature
1 1/4 cups powdered sugar, sifted
1 tsp vanilla
1 oz bittersweet chocolate chips plus 1 oz semisweet chocolate chips melted and cooled
1-2 tsp or more heavy cream
Preheat oven to 350. Spray a 6 in round cake pan with baking spray generously. Sift 1st 3 ingredients together, set aside. Cream butter in electric mixer with paddle attachment. Add sugar and blend for about 4 minutes, scraping the sides of bowl as needed with a spatula.
Add egg blending till combined, blend in the vanilla. Add the dry ingredients alternately with the sour cream and milk, mix until just incorporated after each addition.
Mix 10 seconds longer after last addition. Fold in chocolate chips.
Pour batter into pan.
Prepare topping, mix 1st 3 ingredients until blended then mix in chocolate chips.
Sprinkle topping on top of cake.Bake for about 40 minutes or until cake is golden brown on top and toothpick comes out clean. Allow the cake to cool, loosen sides with a knife,remove from pan then slice in half with serrated knife to give you 2 cake circles - a top and bottom.
Prepare chocolate buttercream: chop chocolates or use chocolate chips and melt in a bowl over simmering water until smooth, alternatively you can melt in the microwave at 30 second intervals on high, stirring after each 30 seconds until melted and smooth, then cool. Beat butter in the bowl of an electric mixture with paddle attachment on medium speed, add sugar beat until well incorporated, scraping bowl as needed. Add the chocolate, vanilla and mix until completely blended and smooth, add heavy cream as needed and continue to beat until you get a fluffy buttercream that is smooth and firm enough for piping. Pipe the buttercream in concentric circles over bottom layer of cake.
Place top layer over filling.
Sprinkle generously with confectioners sugar.*this recipe made the perfect amount for a small 6 inch round cake, you can increase ingredients by doubling the recipe to make a 9 inch round cake.