Wednesday, March 22, 2017

Chocolate Crumb Snack Cake

Recipe for a fudgy chocolate cake topped with a thick layer of cinnamon streusel.

Last weekend I was home, wanting a beautiful spring day but, instead, watching it snow outside. I was alternating between watching that giraffe cam and snuggling with my dog (my own personal petting zoo). Are you guys into the giraffe thing? I have no idea how I got sucked into waiting for a giraffe to give birth but now I'm involved so I'll wait it out until she has that baby and then go on with my life. But, in the interest of sanity, I decided to bake a cake.

Recipe for a fudgy chocolate cake topped with a thick layer of cinnamon streusel.

I was definitely feeling like chocolate and I realized it's been a ridiculously long time since I made a crumb cake. You know I love a crumb cake! So, I started playing around with recipes. At first I was thinking just a chocolate version of a traditional New York crumb cake but that's a pretty light cake and I wanted something fudgier.

So instead of the hot water or coffee that's more typical of chocolate cake, I used Greek yogurt. Does it need chocolate chips? That's not a real question. Everything needs chocolate chips. You could probably also get away with half the amount of crumb topping but that would go against my philosophy that you can never have too much crumb topping. The result of my experiments with a rich, fudgy, almost brownie like cake with a thick layer of crumb goodness. A small square with a cup of tea made an afternoon of snow falling and giraffe watching kind of perfect. Enjoy!
Yield: 12 Servings
Author: Anita Schecter
Recipe for a fudgy chocolate cake topped with a thick layer of cinnamon streusel.

Chocolate Crumb Snack Cake

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Recipe for a fudgy chocolate cake topped with a thick layer of cinnamon streusel.


For the Cake
  • 1 Stick (8 tablespoons) unsalted butter, at room temperature
  • 1 Egg
  • 1 Cup sugar
  • 1 Teaspoon vanilla
  • 1 Teaspoon coffee extract (can also use strong brewed coffee)
  • 1 Cup full fat Greek yogurt
  • 1 1/2 Cups all purpose flour
  • 1/4 Cup unsweetened cocoa
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1 Cup semi-sweet chocolate chips
For the Crumb Topping:
  • 1 1/2 Cups all purpose flour
  • 1/2 Cup sugar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon cinnamon
  • 1 Stick (8 tablespoons) unsalted butter, melted


  1. Pre-heat the oven to 350 degrees and butter and flour an 8" cake pan.
  2. Using a hand or stand mixer, cream together the butter, egg and sugar. Add in the vanilla, coffee and yogurt and mix. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Add the dry ingredients into the wet and mix to combine. Stir in the chocolate chips and pour the batter into the prepared cake pan.
  3. To make the crumb topping, stir together the flour, sugar, salt, cinnamon and melted butter until combined. Let sit for about 5 minutes and then, using your hands, clump together the mixture and crumble it onto the cake batter.
  4. Bake for 40 - 50 minutes until the top is a light golden brown and a cake tester comes out clean.
Created using The Recipes Generator


  1. You seriously are QUEEN OF CRUMB-love this chocolatey twist <3

  2. Wow this looks so so good
    I love chocolate and cake.


  3. I might die of longing if I don't make this soon. This looks gorgeous!


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