Due to COVID, our retail/tasting room will remain closed for the remainder of 2021. For Local Pick Up Orders we do our best to fill orders within one business day (M-F).

Mocha Crumb Cake

Mocha Crumb Cake

This tender and fluffy crumb cake features a cinnamon sugar swirl and pools of bittersweet chocolate swimming throughout each bite. Just a hint of coffee deepens the intensity of this dark chocolate cake. Serve the fresh, warm slice with vanilla bean ice cream, or dive into a piece all on its own.

Ingredients

Cinnamon Sugar Crumb

½ cup brown sugar, packed

½ cup granulated sugar

½ cup walnuts, chopped

⅓ cup all-purpose flour

¼ cup Bixby Bittersweet Baking Chips, finely chopped

4 tbsp unsalted butter

pinch salt

Cake

3 large eggs

1 stick unsalted butter, room temperature

4 oz Bixby Bittersweet Baking Chocolate, roughly chopped

2 cup all-purpose flour

1 ½ cup whole milk

¾ cup granulated sugar

⅔ cup cocoa powder

½ cup brown sugar, packed

2 tbsp finely ground coffee

2 tsp baking powder

1 tsp vanilla extract

1 tsp salt

 

 

Directions:

  1. Preheat the oven to 350°F. Utilizing a stand mixer with the paddle attachment, beat the butter and sugars on medium speed for 3-4 minutes, until light and fluffy. Add the eggs one at a time and beat until incorporated. Add the vanilla and whole milk. Beat on low speed until combined.
  2. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add to the wet mixture and beat until just combined. Add the baking chocolate and stir until distributed.
  3. Prepare the cinnamon sugar crumb. In a small, microwave safe bowl, melt the butter for 20 seconds at a time until liquid. Add the brown sugar, granulated sugar, flour, cinnamon, walnuts, melted butter, and salt to a food processor. Pulse until the mixture comes together like wet sand.
  4. Pour half of the cake batter into a greased 9x13 inch glass or ceramic baking dish. If necessary, use a rubber scraper to spread the batter evenly throughout the baking dish. Crumble half of the cinnamon sugar crumb evenly over the cake batter. Repeat with the remaining half of the cake batter and crumb.
Bake for 50-60 minutes or until golden on top and set in the center. Use a toothpick or knife to check the cake’s doneness. Poke the center of the cake, if the toothpick comes out clean, it’s done! Remove from the oven and allow to cool before slicing into 12 pieces and enjoying.

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