Chocolate chip crumb cake

I couldn’t resist this one ;). A simple and fairly small cake (which is a bonus – you can bake something different the next day!) with chocolate chips and a crumb topping. Easy, muffin-style preparation and a perfect cake to enjoy with a cup of coffee…

Ingredients for the crumble topping:

• 55 g butter
• 30 g granulated sugar
• 30 g brown sugar
• 100 g plain flour

Melt the butter in a small saucepan. Add the remaining ingredients and mix with a spoon until a crumbly mixture forms.

Ingredients for the chocolate chip cake:

• 85 g butter
• 100 g caster sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 140 g plain flour
• 1 teaspoon baking powder
• 80 ml buttermilk or kefir
• 85 g chocolate chips or chopped dark chocolate (70%)

All ingredients should be at room temperature.

In a mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and egg yolk, beating well after each addition. Add the vanilla and mix. Sift in the flour and baking powder, then add the buttermilk. Fold gently with a spatula just until combined. Stir in the chocolate chips.

Grease and line a 21 × 11 cm loaf tin, leaving some overhanging baking paper to help lift the cake out later. Transfer the batter to the tin and level the surface. Sprinkle the crumble topping evenly over the cake.

Bake at 170°C for about 45–55 minutes, or until a skewer inserted into the centre comes out clean. If the crumble browns too quickly, cover loosely with foil. Remove from the oven and immediately sprinkle with extra chocolate chips or chopped chocolate. Allow to cool slightly, then lift the cake out using the paper and leave to cool completely.

Dust with icing sugar before serving.

Additionally:

• 85 g chocolate chips or chopped dark chocolate (70%)
• icing sugar, for dusting

Enjoy!

Recipe adapted from Brown Eyed Baker.