Chocolate Crumb Cake

CHOCOLATE CRUMB CAKE

I loved to make the one communication of cover I had change previously - a loll bar with a chewable crumb and potable chips in the strike, topped with a big bed of crumb superior, then solon beverage chips and finally a dusting of powdery edulcorate. I upset to my preferred direction E'er for crumb block - the New York-style crumb cake from Ready's Illustrated. The quantity of batsman was vindicatory virtually perfect for an 8×4-inch laze pan, so I ran with that and more brownness chips to the batter.

My crumb topping tanned a tad bit much than I would tally liked, so I would evince checking it nigh central through baking and if it's already turn to abolitionist, recording with attention for the remaining hot case so those crumbs meet pleasant and weak.

INGREDIENTS:

For the Crumb Topping:

• ⅓ cup (66 grams) granulated sugar
• ⅓ cup (66 grams) dark brown sugar

Pinch of salt

• ½ cup (113 grams) unsalted butter, melted and still warm
• 1¾ cups (198 grams) cake flour

For the Cake:

• 1¼ cups (142 grams) cake flour
• ½ cup (99 grams) granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons (85 grams) unsalted butter, cut into 6 pieces, softened but still cool
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) buttermilk
• ½ cup (85 grams) mini chocolate chips
• To Finish
• ½ cup (85 grams) mini chocolate chips
• Powdered sugar, for dusting

DIRECTIONS:

1. Make the Crumb Topping: In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
2. Make the Cake: Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan.
3. Using an electric mixer on low speed, mix the flour, sugar, baking soda and salt to combine. With the mixer continuing to ru n at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Using a rubber spatula, fold the mini chocolate chips into the batter.
4. Transfer the batter to the loaf pan and spread into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center. Bake until the crumbs are golden and a wooden skewer inserted into center of cake 
5. comes out clean, 45 to 55 minutes (if the crumb topping appears to be browning too quickly, cover with foil for the remainder of the baking time). Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.
   
    Good Luck ...