Crumb-Topped Chocolate Cake Recipe

Name: Crumb-Topped Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (6 ounces) semisweet chocolate chips, divided; 1/2 cup plus 5 tablespoons butter, softened, divided; 1-1/2 cups plus 2 tablespoons sugar, divided; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1-1/4 cups buttermilk; 1/2 cup graham cracker crumbs; 1/2 cup chopped walnuts; 1 cup heavy whipping cream

Servings: persons

1 cup (6 ounces) semisweet chocolate chips, divided
1/2 cup plus 5 tablespoons butter, softened, divided
1-1/2 cups plus 2 tablespoons sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
1/2 cup graham cracker crumbs
1/2 cup chopped walnuts
1 cup heavy whipping cream

1
In a small microwave-safe bowl, melt 1/3 cup chocolate chips; stir until smooth. Set aside.
2
In a large bowl, cream 1/2 cup butter and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and melted chocolate. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to two greased 9-in. round baking pans.
3
Combine the graham cracker crumbs, walnuts and remaining chocolate chips and butter. Break into small pieces; sprinkle evenly over batter.
4
Bake at 375u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5
In a small bowl, beat cream until it begins to thicken. Add the remaining sugar; beat until stiff peaks form. Spread cream between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers.

1355

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (6 ounces) semisweet chocolate chips, divided, 1/2 cup plus 5 tablespoons butter, softened, divided, 1-1/2 cups plus 2 tablespoons sugar, divided, 2 eggs, and more.

Yes, Crumb-Topped Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crumb-Topped Chocolate Cake

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