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Friday, February 3, 2012

Chocolate Chip Cream Crumb Cake

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**
*Recipe was slightly tweaked again on 11/10/17*

9" cake (recipe doubled) added 12/7/15



Recipe:

Cake
1 cup sifted cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsps.  unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla
3/4 cup sour cream
1/3 cup mini chocolate chips
Topping
1/4 cup flour
1/3 cup light brown sugar
3 Tbsps. unsalted butter, melted
pinch cinnamon
1/3 cup mini chocolate chips
confectioners sugar

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 4 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, 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 45 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.


 
Enjoy!

52 comments:

  1. some guy was looking over my shoulder when i was looking at your blog. he said this cake reminded him of an Entemann's cake him and his wife love. he said yours probably was better & fresher. keep up the baking & photos.

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  2. Thanks for the complement and for being the first to post on my blog!

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  3. Would you mind sharing the recipe, I miss the cake also...and have been looking everywhere on how to make it

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  4. Hi, thanks for checking out my blog! I will put the recipe together and post it under that cake blog, please check back soon :)

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  5. This is lovely to look at and it sounds delicious. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back.I hope you have a great day. Blessings...Mary

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  6. Thanks so much Mary, come and visit anytime, have a great week :)

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  7. Look at that delicious top! Wow!

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    1. Thanks Michelle, I know the tops my favorite part :)

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    2. Amazing!!! I can't wait to make this.

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  8. Ha! That was my favorite cake, too, when I was growing up. Haven't had it in years but yours looks EXACTLY like it! :)

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  9. This looks absolutely amazing and moist. It's a beautiful cake. Nice work. Love your site!

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  10. where would i find the espresso powder? :)

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  11. Amy I used instant espresso powder/granules I bought in the coffee aisle

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  12. Rosie, i made this last night, and when i got the cake mixed up, it said to put in the chocolate chips..i couldn't find the amount of chips to put in....am i just not seeing it? So, i just eyeballed it, and then later in the recipe, when making the filling, it calls for vanilla, but again, i couldn't find the amount. I guessed again, and it turned out very yummy, but i want it to be "Rosie" yummy! lol Thanks in advance! :)
    P.S. Made the raspberry bars too...wow!

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    1. OMG Amy, you're right, thanks so much for pointing that out, I just made the corrections. I'm so glad you tried it and it was yummy :)

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  13. Hi, I tried this recipe for a 9x2 inch pan and the cake portion didn't rise very much. If I double your six inch recipe for the cake will that help? My filling also tasted more like a strong mocha filling. I was hoping for a more chocolatey taste. Have you tried making the filling with milk chocolate? Thanks for your help I picked your recipe to try as my final project for my first ever professional baking class.

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    1. Sorry forgot to add that I increased your ingredients for the six inch recipe by 50% as you suggested. Also is there a way to make the crumb topping less sugary and more cake like. The topping was pretty hard. Thanks for all your help

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    2. Hi Sue, I'm flattered that you picked this cake for your project! Any suggestions you have are very welcomed. The Entemanns cake seemed to have a mocha like filling, but I think milk chocolate would work very well too, you can definitely tweak the filling to your liking, omitting the espresso granules and using milk chocolate instead of bittersweet. Perhaps the recipe needs to be doubled then for a 9 inch cake. When I made the cake it did rise well with the 6 inch pan and cut nicely into 2 layers. I haven't made a bigger size yet, so my "guestimation" could very well be wrong. Let me know how it works out and I will adjust accordingly. With the topping I suppose you can increase the ratio of flour a little and decrease the sugar a little, I'd have to experiment with that to see what works. If you find a good combo, please share. The entemann's cake I remember seemed to have a hard crumble then loaded with confectioners sugar on top. Please let me know how you make out and feel free to share pictures, I'd love to see your finished cake :)

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  14. Thanks Rosie! Worked perfectly. A couple of classmates even ran up to me and said it remained of their favorite Entemann's Cake:) Will forward pics soon. Thanks again for sharing!

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  15. Oops..."reminded them" not "remained"

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    1. That's awesome Sue, Please do share pics and any tricks to improve upon it :)

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  16. Hi Rosie,

    Was user challenged trying to add a photo to your blog so added a picture in your FB page. Only had three minor changes to your original recipe. For a 9x2 pan I actually doubled your recipe and for the filling I substituted semi-sweet chocolate for bittersweet. And I also left out the espresso. Still think I needed a little more height on the cake but it tasted delicious.

    Thanks again for posting this recipe!

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    1. Hi Sue, Your very welcome, I don't know how to post it on here either, my facebook page is here: http://www.facebook.com/pages/Rosies-Country-Baking/155551561166160?ref=tn_tnmn
      please do post it there, would love to see it, the changes you made sound good, I will have to try that next time :)
      Rosie

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  17. Thankyou so much for posting this. I can't wait to try it out. I'm planning on making a bunch to surprise my extended family who also miss this cake tremendously! I will let you know how it comes out!

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    1. Hi Meg, your very welcome! Please let me know how it turns out and post a pic on my facebook page- would love to see it, I'm always open to feedback and ways to make this even better :)

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  18. Dear Rosie,
    I just made this cake and the crumbs sunk in and it did not rise very well. I think I may have been confused about the cake pan. Did you use a deep cake pan? I used an 8 inch round and it seemed like it did not have enough room to rise. Any advice would be appreciated as I really want to try this cake!

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    1. Hi,sorry it didn't work out for you. I did use a 6" round pan that was 3" high, and then I sliced it in 1/2. The crumbs do sink in a bit - but smothered with powdered sugar it was all good. There was a reader in the comments - Sue -who doubled the recipe for a 9" by 2" pan and said that worked well - you can check her comment for her modifications. Please feel free to tweak recipe to your liking and I hope it works out better next time. Thanks so much for trying it and your comment :)

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  19. I am trying this recipe for my mom's birthday on Saturday. She was crushed (probably more than she should have been over a cake) when she found out that the Entenmann's cake was discontinued. It took her a long time to stop looking for it. I never thought to look to see if anyone had replica-like recipes until today. I was so pleased to find your blog! I will post back once I actually make/taste it - my fingers are crossed. :)

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    1. Hi Jamie ~ I understand her disappointment, that was our favorite too :) Please let me know how it comes out, and if you or your mom have any suggestions to make it taste more like the real thing. I want to try to make it again myself incorporating some of the suggestions here and may update the recipe if I find improvements, thanks!

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  20. Hi, I came across your blog looking for information on this delicious Entenman's cake. I have made your version and it was yummy. I've made it twice now and both times the center of the cake fell. Any tips? Thanks, Trish

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    1. Hi, I'm so glad you liked it and tried it. It's still a work in progress . . . when cakes fall in the center for me its when they are not quite done, - was your center a little underdone? How long did you bake for? I baked it till it was golden brown on top and risen a bit to a dome and toothpick inserted in center came out clean. What filling did you end up using, just curious how it came out and your preference?

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  21. Hi Rosie I too am glad I found your site and this recipe. I am looking to make this for my wife's 50th birthday as it was her favorite like so many others. I just wanted to know if the recipe now is the final version before I try it.

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    1. Hi John, what a nice idea for your wife :) I have not had the opportunity to try the recipe again using some of the readers comments, this still is the original recipe. I hope to soon and will note when/if I make any changes. If you do make it please let us know how close it comes to the Entenmanns version and any comments suggestions you have, thank you, Rosie

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  22. Omg so glad I found this! I miss their seasonal cupcakes too! My family was addicted to this cake!!! Trying it soon.

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  23. I am so glad you posted your recipe for this cake! This cake became known as "our cake" through my family and then passed on through to my kids as well so we were all very sad to see it be discontinued. I have made it twice now and I used just semi sweet chips for the filling and added two tablespoons cocoa powder into the crumb topping....taste as close as I think it could be to the Entenmanns version...thank again for posting it! Denise

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  24. Hi Rosie,
    Is this recipe for a 9" pan or 6"? I am also missing the entenmanns cake and I am going to bake this one on Saturday! Thanks for the recipe!
    Darlene

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    1. This recipe is using a 6" pan and you can double the recipe for a 9" pan :)

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  25. In the Entenmann's version there are chocolate chips in the cream center...but it is still delicious

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    1. Hi - I don't remember that, but will try next time, thanks!

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  26. I was going to make a different cake, but my husband said that wasn't one of his favorites. We've been married 17 years and he never speaks up about his favorites! I asked what his favorite cake was and he said "Entemanns chocolate chip crumb cake, but they don't make it anymore." He found your recipe and it's cooling now. I never had it, but I was delighted to make this for him and everyone is drooling!

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  27. I was going to make a different cake, but my husband said that wasn't one of his favorites. We've been married 17 years and he never speaks up about his favorites! I asked what his favorite cake was and he said "Entemanns chocolate chip crumb cake, but they don't make it anymore." He found your recipe and it's cooling now. I never had it, but I was delighted to make this for him and everyone is drooling!

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    1. Hi Jeannine, thanks for trying this recipe, hope you and your husband love this cake!!! Let me know if you how it came out and it you have any feedback of getting it to that authentic Entemann's taste! Thanks, Rosie

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  28. I must try this recipe... It looks like the one that our local grocer sells and I always need to wait about 3 weeks before I can purchase another one! So glad I found this recipe, we have been searching for one for a few weeks now.. Thanks

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  29. Rosie, I just found your fabulous blog while I was looking for a version of glazed French Apple Pie. Your blog has brought back so many delicious memories. We lived very near an Entemanns Store and I always tried to get the Chocolate Chip Crumb Cake. I am making this next week and was wondering just how much espresso powder you use in the filling. I can't find it on the recipe. Thanks again. Oh and have you tried making the old fashioned Spanish Bar cake that A & P used to have?

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  30. Thanks Lisa and Arlene!!! I omitted the espresso powder from the filling after feedback that it didn't need it, I don't think its included on the recipe any longer.

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