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Issue 456: Chocolate Chip Crumb Cake

Brynie Greisman

A welcome addition to your tried-and-true repertoire

Wednesday, August 30, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

We all have our tried-and-true cake recipes — chocolate, marble, pound, and chiffon. But we also like to expand our repertoires and try something new, something we know will come out amazing. This cake is that, plus. You have the option of dressing it up and making it a layer cake or making it a Bundt cake. Each component of it is so good — the cake itself, the crumbs, and the frosting. Enjoy them all!

INGREDIENTS

Serves 12


CRUMBS
  • full ½ tsp cinnamon
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • 2½ Tbsp oil
  • ½ cup flour
  • 2 Tbsp cocoa

BATTER
    • 2¼ cups flour
    • ½ tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup sugar
    • 1½ tsp vanilla
    • 3 large eggs
    • ½ cup oil
    • 1 cup soy milk
    • ¾ cup mini chocolate chips

CREAM
  • ¼ cup margarine, room temperature
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla
  • 1 Tbsp cocoa
  • ¼ cup pareve whipping cream confectioners’ sugar



PREPARATION

Make crumb mixture first. Mix ingredients together in a small bowl until crumbs form. Set aside. Preheat oven to 350°F (180°C). For batter, mix together the first four ingredients in a medium-sized bowl. 

Place sugar, vanilla, eggs, and oil in the mixer and beat together on high speed for 3 minutes, until thick and lemony in color. Add dry ingredients alternately with soy milk. Mix well. Add chocolate chips last and mix well into batter. 

Option 1: For layer cake: Pour batter evenly into 2 9-inch (23-cm) greased and floured round pans. Spread crumbs on top of one layer only. Bake 30 minutes, or until cake tests done. Cool. Meanwhile, prepare cream: Beat margarine, confectioners’ sugar, and vanilla at high speed. Lower speed and add the cocoa and pareve whipping cream. Continue beating for 2–3 minutes until fluffy. Spread cream on top of the layer without crumbs (I found it easier to do this after inverting the cake and smearing on the flat side). Place crumb layer on top of cream layer. Sprinkle top with confectioners’ sugar 

Option 2: For Bundt cake: Pour batter into a well-greased (especially on bottom of pan) and floured pan. Sprinkle crumbs on the top of the batter (this will be the bottom when you invert). Bake for 40–45 minutes. In this version, I don’t use the cream at all. You can also bake the crumbs separately for 10 minutes, and then use some of the frosting as “glue for the crumbs on top of the cake.

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