When entertaining often, it is always good to have a repertoire of easy to whip up yet stunning and delicious recipes. This recipe is a combination of a fresh and simple white cake, fudge, and yummy crumb topping. It looks elegant and fancy, and although it does have several steps, it is quite and easy and a no-fail recipe that produces fabulous results every time. It is a reproduction of just the top of the crumb cake - the best part! This cake has a low, dense white cake with a lot of fudge and crumb topping. It will delight any dessert lover, chocolate or other.
This cake can be served for a party or a simple family get together. It really works well for almost any party that requires a special dessert - a luncheon with friends, a baby shower, or a special meal with a loved one. It always goes quickly, so don't expect leftovers!
Chocolate Crumb Cake
Ingredients
Cake:
- 1/2 C Canola Oil
- 1 C Sugar
- 2 eggs
- 1 Tsp Vanilla
- 1 1/2 C Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 C Milk
Fudge:
- 3/4 C Chocolate Chips
- 1/4 C Heavy Cream
- 1/4 C Butter or Margarine
Crumbs mixture:
- 1 C Flour
- 1 C Sugar
- 1/2 C Butter or Margarine
Method
First make the Cake. Preheat the oven to 350 º. Grease a 10 inch round tart or springform pan.
- Cream the oil with the sugar.
- Add the eggs one at a time mixing well after each addition.
- Stir in the vanilla.
- Sift together the dry ingredients.
- Pour in the dry ingredients alternately with the milk. Beat on medium until well incorporated.
- Bake in the pre-heated oven for 35 minutes or until toothpick comes out clean.
While the cake is cooking, prepare the fudge and the crumbs.
- Melt the Chocolate chips with the butter.
- Add the cream and mix until well combined. Set aside.
- Stir the flour with the sugar.
- Cut the butter into the flour mixture until it resembles large crumbs, or drop it into a food processor to achieve the same affect.
- When the cake has cooled, remove the bottom so there are no sides of the pan around the cake.
- Pour the fudge over the cake trying not to let it spill over too much.
- Scatter the crumbs so they almost completely cover the fudge and only a bit peaks through.
For a variation, Add 1/2 C cocoa to the cake recipe and you will get a delicious chocolate cake. This cake is best served at room temperature. It can be kept out for 2 days or in the freezer, tightly covered, for up to two weeks.
 |
