Indulge in this scrumptious Chocolate Cake with Crumble Topping, a recipe everyone adores. It’s versatile enough to be made parve (non-dairy) for a delightful Sabbath treat. The cake features a layer of tender dough, topped with a rich, dark chocolate layer, and finished with a delightful crumble topping.
Why You’ll Love This: This cake is a perfect blend of textures and flavors. The soft dough base, the rich chocolate middle, and the crunchy crumble topping create a symphony of taste. Plus, it’s a great recipe for any occasion, and its adaptability to be made parve means it can fit any dietary requirement.
For the Dough Layer:
- 200g butter or margarine
- 1 3/4 cups (200g) flour
- 1/2 cup (50g) powdered sugar
- 1 egg yolk
For the Cake:
- 200g dark chocolate (about 2 bars)
- 1 cup (200g) oil
- 3 eggs
- 1 cup (190g) sugar
- 1/2 cup (60g) brown sugar
- 1 cup (125g) flour
- 1/2 cup (40g) cocoa powder
Method:
- Prepare the Dough: In a mixer, combine diced butter, flour, and powdered sugar. Mix until unified. Add the egg yolk and mix until a very soft dough forms. Grease an 18cm round pan or ring and press 2/3 of the dough into it. Flatten with a spoon or spatula and freeze until the chocolate mixture is ready. Keep the remaining 1/3 of the dough in the fridge for the crumble topping.
- Make the Cake: In a bowl, melt chocolate and oil together in the microwave in short bursts. In a separate bowl, whisk eggs with white and brown sugar for about a minute. Add the chocolate mixture and blend. Sift in cocoa and flour, gently mix until just combined.
- Assemble: Pour the chocolate mixture over the dough in the pan. Crumble the remaining dough on top (use a fork to help make crumbles due to the dough’s stickiness).
- Bake: Preheat the oven to 175°C (350°F) and bake for about 45 minutes. The cake is ready when a skewer inserted in the center comes out with moist crumbs. Baking time may vary depending on the oven and pan size.
Enjoy this delightful Chocolate Cake with Crumble Topping!
