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Tuesday, November 19, 2013

Chocolate Chocolate Chip Crumb Cake

When you need something a little bit indulgent for breakfast or brunch these sweet  beauties are perfect!  Rich and delicious chocolate cakes topped with a chocolate chip streusel crumb, then dusted in powdered sugar ~ ahhh!  And in case you're wondering, yes it is perfectly OK and wonderful to eat chocolate for breakfast.  I made these in mini crumb cake molds, but they can also be made as muffins.

1/2 cup light brown sugar
2/3cup flour
1/2 tsp cinnamon
6Tbsps unsalted butter, melted, cooled to room temp
1/2 cup mini chocolate chips
Cake or muffins:
1 1/2 cups flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup 1 stick unsalted butter at room temp
1 cup sugar
3 large eggs at room temp
1 tsp pure vanilla extract
1 1/4 cups sour cream
1/4 cups mini chocolate chips
Instructions:  For the topping, mix brown sugar, flour and cinnamon in a medium bowl with a fork until combined.  Add the butter and mix well with the fork and/or your fingers until you get a crumb/sandy mixture.  Add the chocolate chips and mix just until dispersed. 
For the cake, preheat oven to 375 degrees and prepare muffin/cake liners.  Sift together the flour, cocoa powder, baking powder, baking soda and salt in a bowl and set aside.  In the bowl of a stand mixer fitted with a paddle attachment beat the butter on med speed until light and fluffy, then add the sugar and beat to mix well.  Add the eggs one at a time, beating after each addition, then add and mix in vanilla.  Add the dry ingredients and sour cream and beat until combined, scraping down the bowl in between with a spatula, fold in the remaining chocolate chips.  Scoop the batter into your baking cups/muffin tins and fill them about halfway.  Sprinkle the topping over the batter.  Bake until the cake/muffins are cooked through, toothpick inserted in middle should come out with a few crumbs clinging but not wet batter, and the topping is golden brown, 20 -25 mins, adjust cooking times if making this as bigger cakes/cake.  Let cool and sprinkle with powdered sugar if desired.
Recipe adapted from Gale Gand's Brunch book

The lovely crumb topping

I used these crumb cake molds, available in my baking store:


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