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Chocolate Chip Cake with Crumble Crunch Topping recipe

Chocolate Chip Cake with Crumble Crunch Topping recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate chip cakes

A light cake is topped with a crunchy chocolate nut topping. This stores well and is great for a ladies coffee morning!

57 people made this

IngredientsServes: 12

  • For the crunch topping
  • 1 tablespoon plain flour
  • 110g dark brown soft sugar
  • 2 tablespoons butter, softened
  • 60g chopped walnuts
  • 335g dark chocolate chips
  • For the cake
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 230g soured cream
  • 250g plain chocolate chips

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. For the crunch topping: In a small bowl, combine 1 tablespoon flour, 110g brown sugar and 2 tablespoons butter. Stir in 60g chopped walnuts and 335g chocolate chips. Set aside.
  2. Preheat oven to 180 C / Gas 4. Grease and flour a 9 x 17.5cm baking tray. In a small bowl, combine 250g flour, bicarbonate of soda, baking powder and salt. Set aside.
  3. In a large bowl, beat 110g butter with 200g caster sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with soured cream. Beat until smooth. Fold in chocolate chips.
  4. Spread mixture into baking tray. Then sprinkle the crunch topping evenly over it. Bake for 45 to 50 minutes, or until a skewer inserted into cake comes out clean. Cool completely.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (51)

by Sarah Jo

I made three small changes: I used half brown/half white sugars in the actual cake recipe, I used a bag of Hershey's chocolate/peanut butter chips and a half bag of Hershey's semi sweet chunks and I used pecans instead of walnuts. I made no other changes or substitutions. This was very easy to assemble, the directions absolutely outlined the steps clearly which was great because I made this dessert with my two boys. Just over 45 minutes was just right for me. It's cooling now but I'll update my review once my family as a chance to taste-test it. As it sits, it is a very pretty dessert. It looks like a chocolate chip cookie in cake form! NOTE: 45 minutes was WAY too long! DO NOT overbake, it becomes dry as heck. Because of my mistake, this turned out less than great. We ended up cutting away the edges and eating the middle, which was pretty freaking tasty. I was more upset that half of this got tossed as I hate waste. I'll make this again because it's really freaking good but I'll cut back on the baking time.-11 Aug 2011

by jess

This cake was so addictive. I followed the recipe exactly, but looking back I think I will take the suggestions of using mini morsels. The regular morsels seemed to weigh the cake down. Overall though, really moist and delicious cake!-24 Aug 2007

by LillysMom

A little too much chocolate for me. I reduced to 1 1/2 cups in the cake and about 1/2 cup in the topping. Using mini morsels is good here too. Makes for a little lighter version. More cake.-02 Feb 2006

Chocolate Coffee Crumb Cake

This Chocolate Coffee Crumb Cake recipe is one you’ll make again and again. Perfectly fluffy coffee cake, filled with chocolate sauce and topped with an easy crumb topping. This crumb cake stays soft and delicious for days.

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I don’t eat a lot of coffee desserts, reserving my coffee fix normally for my morning brew, but I certainly enjoy them. This Chocolate Coffee Crumb Cake though is one I’ll make over and over.

Sour Cream Chocolate Chip Coffee Cake

Cook Time: 50 minutes

Total Time: 1 hour 30 minutes

This sour cream chocolate chip coffee cake is based on one of my grandmother’s classic recipes, most and tender and studded with chocolate chips, with a crunchy cinnamon sugar topping.


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 3/4 cup (7.5 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup mini semisweet chocolate chips (plus more for topping)

For topping:


  1. Preheat oven to 350 degrees F. Butter a 9-inch round by 3-inch deep cake pan (preferably with a removable bottom) or an 8-inch nonstick tube pan. Lightly spray with cooking spray or coat with butter.
  2. In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition.
  3. Mix baking powder and salt in with flour until evenly incorporated mix baking soda in with sour cream.
  4. Alternate adding half of sour cream to batter, followed by half of dry ingredients, mixing well after each addition. Scrape down the sides of the bowl, then repeat with remaining sour cream and flour until just incorporated. Mix in vanilla and almond extracts, then fold in chocolate chips until evenly distributed.
  5. In a small bowl, whisk together sugar and cinnamon.
  6. Spread half of the batter into prepared cake pan. Sprinkle with half of sugar mixture gently swirl a few strokes through the batter with a knife. Top with remaining batter, then sprinkle with remaining sugar and swirl once again. Sprinkle with a few more chocolate chips and cacao nibs, as desired. If using a different size cake pan, just be sure you don’t fill the pan more than 2/3 full to avoid it overflowing.
  7. Bake for about 45 to 50 minutes or until top is golden brown and a toothpick inserted near the center comes out clean. Note that different sized pans may take more/less time to bake you can start checking after 30 to 35 minutes or so, once the top of the cake is no longer obviously jiggly.
  8. Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from pan and cool completely. Cake will keep, covered in an airtight container, for up to 3 days.

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Blackberry Chocolate Chip Cookie Crumble

Crisp. Cobbler. Crumble. It’s a veritable culinary jumble. Can someone tell my why such similar desserts must distinguish themselves with completely different names?

Not wanting to be politically (dessert-ically?) incorrect, I tried to figure out the difference for myself. Turns out crisps and crumbles are essentially identical except one has oats and one doesn’t. But depending on the source, which one is which is up for debate. Cobblers at least, stand apart, being topped with biscuit dough and all. There’s also Slumps and Grunts and Buckles and Brown-Bettys, which are all, essentially, some variation of a baked fruit and pastry dessert.

I decided I could pretty much call this whatever I wanted, since technically speaking it doesn’t quite fit into any of the existing categorizations (maybe I should have come up with my own name?)

Crumble sounded the best to me, and so Crumble it shall be.

This is one of those mutant desserts that simply works. Crumble/cobbler/crisp meets oatmeal chocolate chip cookie, and the results are beautiful. While the combination of baked fruit and chocolate may not seem like an acceptable pairing, the unexpected pockets of chocolate are equal parts surprise and delight.

The fruit softens and sweetens and bubbles over with juices as it bakes, the oatmeal cookie topping turning a robust golden brown. Soft and crisp, salty and sweet, fruit and indulgent chocolate. It’s a dish of bold contrasts, and yet also one of perfect harmony.

This winter was hard on Tennessee fruit, and our favorite orchard was pretty much wiped out. In years past I’ve reveled in quarts of the sweetest blackberries you’ve ever tasted, and they’ve made their way into everything from lemonade to applesauce.

This year seems to be filled with blueberries and peaches, but I didn’t want to go an entire summer without enjoying at least a few blackberries. So while we were out filling buckets with blueberries a few weeks ago, we bravely ventured into the blackberry brambles, braving the bugs and the overgrowth to pick a precious quart of berries.

Most of those berries, aside from the sweet few that we devoured on the drive home, made their way into this crumble. This particular batch of berries was unpredictable, some sweet and some surprisingly tart. So whereas with other berries I’d rely more on the natural sweetness of the fruit, here the sugar is necessary. Although you are welcome to adjust the sugar in this recipe based on the relative tartness of your berries, it won’t affect the overall outcome.

Serve this warm with a scoop of vanilla ice cream, a cool and creamy contrast to the warm fruit and chocolate. And as is melts and mingles with the fuchsia-hued berry juices, you’ll wonder how you ever lived without this in your life. And I’m right there with you.

Copycat Crumbl Chocolate Chip Cookies

A Crumbl cookie shop recently opened in my area, and as soon as I tried their cookies, I knew I had to try and recreate a Copycat Crumbl Chocolate Chip Cookie at home.

We have several cookies shops in my town, and believe me, I’ve tried them all! The Crumbl cookies are by far my favorite.

Of course, they have all kinds of delicious flavors, which change every week. But there’s nothing like a good old chocolate chip cookie, so I decided to start there.

It took me a couple of tries to get this recipe just right. The texture is as important as the flavor, but I think I’ve figured it out. And these cookies sure are amazing!

They’re also enormous (just like the ones at Crumbl), so you might want to share with a friend. Then again, you might not! Either way, for the true Crumbl experience, you’ll want to eat your cookie warm, so the chocolate chips are just a little bit gooey.

If you’ve never had a Crumbl cookie, don’t let that stop you from trying this recipe. If you love your cookies slightly crispy on the outside and soft in the middle, you ware going to love these!

I usually use semi-sweet chocolate chips in my cookies, buy since Crumble uses milk chocolate, that’s what I did. And I was not disappointed in the results. It’s really what sets the cookies apart from the rest.

The secret to getting that bumpy Crumbl texture is to pull your ball of dough apart, then put it back together with the jagged edges facing the outside. Of course, you can skip that step if you want nice, smooth, cookies.

They’ll still be delicious, but won’t really be like Crumbl cookies at all.

If you’re looking for the perfect chocolate chip cookie to share with friends and family, and to satisfy all your cookie cravings, you’ve got to try these Copycat Crumbl Chocolate Chip Cookies.

What to do with leftover cake or cake crumbs

Awhile back, I spent the day trying to figure out the Starbucks Lemon Pound Cake recipe. After baking three loaves in a row, making changes here and there… I think I came pretty close. The first loaf… was just ok. The second… better, but still not exactly what I wanted. The third… score! That was the good one that I ended up sharing with everyone – and it disappeared quickly! So… what to do with the first and second loaf? I chopped both pound cake loaves into big chunks, and pulverized them into cake crumbs using the food processor. Not being one to waste food, I decided to come up with a few different uses for the leftover cake crumbs.

You can use these techniques with any flavor of cake crumbs – just adjust your flavors accordingly.

1. CAKE BALLS – Check out my recipe for cake ball truffles for technique and coating instructions. Basically, I mixed the crumbs from one lemon pound cake loaf with 1 c. lemon curd, formed balls and froze, then coated with white chocolate. You can mix the crumbs with something moist (like frosting, lemon curd, peanut butter, cream cheese, etc.), and vary the flavor depending on the flavor of the cake crumbs.

Lemon & White Chocolate Cake Balls

2. CRUMB PIE CRUST – Mix 2 c. cake crumbs with 2-3 T. melted butter, then press into a glass pie plate. This makes a great crumb crust for cheesecake, cream pie, custard or milk tart, silk pies, etc. If you have leftover frosting to go with your cake crumbs – you might try mixing a few T. of melted frosting into the crumbs instead of butter instead.

3. CAKE CRUMB COOKIES – Talk about a re-mix! Nobody will know you used cake crumbs to flavor these cookies! The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor. Here’s the recipe: Mix 1/2 c. unsalted butter (softened), 1/2 c. sugar, 1/2 c. brown sugar, 1 egg, 1 tsp. vanilla/lemon/or almond extract, and 1/2 tsp. salt until thoroughly combined. Mix in 1/2 tsp. baking soda, 1 1/2 c. flour, and 1 1/2 c. cake crumbs. Add 1 c. dry mix-ins (chocolate chips, white chocolate chips, nuts, raisins, etc.). Chill the dough, then scoop out onto a silicone lined baking sheet. Bake in a 350 degree preheated oven for 10-12 minutes.

4. CAKE CRUMB MUFFINS - I changed the proportion of my Blueberry Muffin Recipe by reducing the flour slightly and adding cake crumbs to the batter. For the Cake Crumb Muffin recipe: sift 2 1/2 c. flour with 2 tsp. baking powder and 1 tsp. salt. Mix 1 c. sugar, 1/2 c. oil, 1 c. yogurt, 1 egg, 1 tsp. vanilla (or lemon or almond) extract, and 2 c. cake crumbs. Mix the wet ingredients into the dry, and then add about 1 to 2 cups of blueberries, diced apple, chocolate chips… whatever. Bake in a greased muffin pan for 20-22 minutes in a preheated 350 degree oven. (Makes about 12 -18 muffins total).

Blueberry Cake Crumb Muffins

5. PARFAITS – Layer cake crumbs (drizzle crumbs with 1/2 tsp. liqueur if desired) with layers of pudding. Here, I layered lemon poundcake crumbs (drizzled with 1/2 tsp. limoncello) with cheesecake flavored jello pudding (mix 2 c. cold milk with 1 package of instant pudding mix).

Lemon Cheesecake Parfaits

6. FREEZE – If all else fails, and you have no need for any of the above… pulverize your cake into crumbs, and store in a Ziploc bag (with all the air pressed out) in the freezer. One day… you will have need for a quick dessert/topping/or something, and you can use the cake crumbs for that.

-Use cake crumbs for a topping to use on ice cream or yogurt.

-Mix cake crumbs with some sugar or brown sugar and layer (maybe with some chopped nuts) between layers of batter to make a quick coffee cake. Bisquick has a quick coffee cake recipe on the side of the box that you could do this with. Or try my one-egg cake recipe… which will yield one 9″ cake layer (bake about 15-20 minutes at 350 degrees).

-Layer contrasting cake crumbs into the batter of a differently flavored cake for an interesting variation/surprise. (For example: layer red velvet cake or chocolate crumbs into a vanilla cake, or vanilla cake crumbs into a strawberry or lemon cake)

-Decorate the outside of a frosted cake with cake crumbs, or sprinkle some on top of a frosted cupcake.

-If you have chocolate cake crumbs – turn these into edible “dirt”. Top a bowl of pudding with the cake crumbs, and add some gummy worms. (You could also decorate a cake or cupcakes like this.)

-Use refrigerated bread dough or crescent rolls to make “Cake crumb cinnamon rolls” – roll up the cake crumbs with a bit of sugar, melted butter, and cinnamon. Top with a powdered sugar glaze or cream cheese frosting.

-Use it as a crunchy topping for deep-fried fruit or sweet junk food: For example, dip a banana in batter, then roll in cake crumbs and deep fry. You could do the same with a frozen snicker’s bar.

Chocolate Chip Cake with Crumble Crunch Topping recipe - Recipes

(No need to sift flour measure by lightly spooning into cup and leveling off.) In large mixing bowl, combine flour with brown sugar. Cut in butter until crumbly stir in nuts. Spread crumb mixture in ungreased 8 or 9 inch square baking pan. Bake at 350 degrees for 25-30 minutes until light golden brown. Cool completely while preparing Filling.

Crumble baked crumb mixture reserve 1/2 cup for topping. Lightly press remaining crumbs in same baking pan. Pour Filling evenly over base sprinkle with reserved 1/2 cup crumb mixture. Prepare Chocolate Topping drizzle over Filling. Refrigerate at least 2 hours or until served.

Filling: In large mixer bowl, combine dry pudding mix with milk. Beat 2 minutes at low speed, scraping bowl occasionally. Add ice cream blend at low speed just until smooth and creamy.

Chocolate Topping: In medium saucepan, combine all ingredients. Cook over medium heat, stirring constantly, until chocolate pieces and marshmallows have melted.

Tip: For a lighter chocolate flavored sundae, reduce Topping ingredients by half and prepare as directed.

What makes this Banana Cake Recipe Special?

Well, the name of this banana cake is a little confusing. Quite frankly I didn’t know what to call it. It’s texture is more like a muffin, the flavor is more like banana bread but it’s in a 9吉 pan which makes it very cake-ish. And do you eat it for breakfast with coffee or for dessert with milk? AHHHHHHH!

So instead of calling it “Banana Muffin Cake Bread with a Crumb Topping and Glaze”, I shortened it.

So now I present to you Banana Bread Crumb Cake. Or basically the most confused dessert/breakfast in history.

So let me start by saying that I pretty much groaned out loud when I took my first bite. In a good way. I am not a groaner, so that’s a huge thing. Ok, I take that back..actually I am.

“Ugh” is my most favorite word. Besides annoying. That’s a close second. Just call me Polly Positive.

Anyhow back to the groaning. I am telling you this cake/bread/muffin is magic. Just grab you some old bananas. The senior citizens of your bunch.

Mash the heck out of them. Then add some butter, eggs, sugar, milk, and some flour and stuff.Set it aside and make your delicious crumb.

The secret here is we are topping the cake with crumb, but also adding some to the middle too…

Adding it as a “filling” makes the cake more dense and buttery and freaking amazing. It’s kind of undetectable after you bake it, but my oh man it is like little leprechauns jumped inside your cake and jigged it up with their magic footprints.

Put half the batter in a pan….top it with your leprechaun magic crumb…

Then finish the rest of the batter and then the rest of the crumb.

When it’s baked it will look like this…Flipping fantastic.

Then, and this might be overkill, you can add a simple glaze. Just a cup of powdered sugar and some milk…

I almost just said, “Come to Mama”, then I realized I hate when people say that.

But really, come on…Banana Bread Crumb Cake is where it’s AT!

If you’re looking for other banana recipes try:

Peanut Butter Crumble Coffee Cake

Today is a very important day. It’s national coffee cake day! Okay, there are probably more reasons why it’s an important day.

However, given my love for breakfast food (I promise we eat more than just breakfast food at our house, it just seems that way with all the breakfast related recipes I share!), I obviously couldn’t let this day pass without celebrating! And what better way than to celebrate with peanut butter crumble coffee cake?!

The base of this coffee cake is a classic vanilla, but it’s anything but plain! Instead of the traditional cinnamon filling, this filling has the addition of brown sugar and peanut butter.

If you’ve ever had cinnamon peanut butter before, it tastes like that. Only better. Because it also has two kinds of sugar and butter added in!

And because all good coffee cakes need a crumb/streusel topping, this coffee cake is no different and has a generous layer! Peanut butter and oats combine with a sprinkling of mini chocolate chips to give you that favorite peanut butter chocolate combination.

This coffee cake is sure to be a hit with everyone, that is, if you share!

Chocolate Cinnamon Crumb Cake

My husband, Dennis Wasko, who is also a chef, and must have his cake and eat it too, even during Passover, created this recipe. He sprang it on me with no warning and certainly not during the chag. He knows all too well of my dislike for matzo and all dishes matzo related.

I requested another piece and he triumphantly produced the slice and then announced what the cake really was. I ate the cake but first had to take my foot out of my mouth!

1 cup sugar
2 teaspoons ground cinnamon
1/2 vanilla bean
3/4 cup matzo farfel
1/2 cup melted chocolate (We only use 70% Schmerling’s Bittersweet Chocolate-with so few ingredients, get the good stuff. You will notice the flavor!)

2 eggs
1 cup sugar
1/2 cup olive oil
1/2 vanilla bean
1 cup matzo cake meal
1/4 cup potato starch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water

Make the topping: Combine topping ingredients, and mix thoroughly to make sure the chocolate generously coats the matzo. Set aside.

Make the cake: In a mixer with a whisk attachment, whip the eggs with the sugar until the sugar has dissolved and the mixture forms a ribbon. Slowly drizzle in the olive oil to form an emulsion (this will ensure a tender cake that is not greasy or heavy).

Mix the dry ingredients in a separate bowl and alternate adding them into the egg mixture with the water.

Allow the cake batter to sit for a few minutes before spreading ½ of the batter into a greased and lined spring form pan. Add ½ of the topping to the batter, spread the rest of the batter in the pan and finish with topping.

Bake 350 for 25 - 35 minutes, or until a toothpick inserted comes out clean.


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