Log in
Chocolate Rye Crumb Cake
For the crumble
- 1/3 cup sugar
- ¼ cup all-purpose flour
- ¼ cup rye flour
- 3 tablespoons cacao nibs
- 2 tablespoons cocoa powder
- ¼ teaspoon Kosher salt
- ¼ cup chilled butter, cut into pieces
For the cake
- ¾ cup all-purpose flour
- ¾ cup rye flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon Kosher salt
- ¾ cup butter, room temperature
- ½ cup sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon Vanilla
- ¾ cup buttermilk
- ¼ cup plain whole milk Greek yogurt
Instructions
- For the crumble: Whisk the sugar, flours, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps – there should be no dry spots. Cover and chill. (Crumble may be made 2 days ahead. Keep chilled.)
- Preheat the oven to 350 degrees. Coat a 9”-diameter cake pan with cooking spray and line with parchment round. Whisk flours, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on med.-high, beat the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs and vanilla and mix until blended, about 2 minutes.
- Reduce speed to low and add half of the dry ingredients followed by buttermilk. Repeat with remaining dry ingredients and yogurt. Scrape into prepared pan. Scatter crumble over all.
- Bake, rotating once, until cake starts to pull away from sides of pan and a tester comes out clean, 60-70 minutes. Let cake cool in pan on a wire rack before turning out.
- (Cake can be made 3 days ahead. Store tightly wrapped at room temperature.)
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/