Easy Chocolate Crumble Cake Recipe

Find the sinfully decadent recipe for moist Chocolate Crumble Cake, made with Greek yogurt and drizzled in a baked crumble of cacao nibs. It’s the chocolate lovers’ version of crumb cake you didn’t know you needed!

Take the classic chocolate crumb cake recipe and make it even better by balancing the rich, sweet flavours with an array of textures. Because we’re using Greek yogurt, the cake is super moist, balancing the dense, chocolatey base. Additional texture comes from the rye, an element I find very earthy.

The combination of all ingredients results in the wonderful gourmet chocolate crumb cake with moist texture and a rustic crumb on top and some delicious gooey chocolate chips here and there. This chocolate crumb cake recipe is equally delicious for breakfast or dessert!

The crumb topping is the star here – that, and the cacao nibs scattered throughout the topping, which makes it all the more crunchy. The chocolate crumb topping on top of the already luscious tender crumb just takes chocolate crumb cake to another level.

Served with a cup of cold milk at breakfast, as an afternoon snack, or after a meal as a ‘dessert’, this chocolate crumb cake recipe ensures that every bite is a chocolate experience that leaves no one unfulfilled.

Originally published February 2016 and updated July 2024

💖 Why We Love This Chocolate-Rye Crumb Cake Recipe:

1. Dual Flour Magic: The combination of all-purpose and rye flours in this recipe not only adds a unique depth of flavor but also gives the cake a wonderfully hearty texture. Rye flour contributes a slightly nutty taste, making each bite more interesting and satisfying.
2. Rich Chocolate Experience: With both unsweetened cocoa powder in the cake and the crumble topping, plus the addition of cacao nibs for an extra crunch, this cake is a true delight for chocolate lovers. It offers a deep, intense chocolate flavor that's perfectly balanced and not overly sweet.
3. Enhanced Moisture from Dairy: The inclusion of buttermilk and Greek yogurt ensures that the cake remains incredibly moist and tender. These ingredients also add a subtle tang that complements the richness of the chocolate, enhancing the overall flavor profile.
4. Irresistible Crumble Topping: The crumble topping, a quintessential element of any crumb cake, is taken to the next level with a chocolate twist. This not only adds texture but also packs each slice with more chocolatey goodness.
5. Versatility in Serving: This cake is versatile enough to be served as a decadent dessert, a special treat with afternoon tea, or even as a luxurious breakfast option. It’s perfect for any occasion, from casual gatherings to more festive celebrations.

🍽️ How to make this cake

Here is how to make this cake (the full recipe is below!):

• Step 1: Prepare the Crumble
  • In a medium bowl, combine the sugar, all-purpose flour, rye flour, cacao nibs, and cocoa powder.
  • Cut in the chilled butter using your fingers or a pastry cutter until the mixture forms large, cohesive clumps. If the mixture seems too dry, add a few drops of vegetable oil to help it clump together.
  • Once mixed, cover the bowl and chill in the refrigerator.
• Step 2: Prepare the Cake Pan
  • Preheat your oven to 350°F (175°C).
  • Spray a 9-inch diameter cake pan with nonstick cooking spray and line the bottom with a parchment paper round to ensure easy removal of the cake after baking.
• Step 3: Mix Dry Ingredients
  • In a small bowl, whisk together all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
• Step 4: Cream the Butter and Sugars
  • In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a medium bowl), beat the room temperature butter, granulated sugar, and light brown sugar on medium speed until light and fluffy.
  • Periodically stop the mixer to scrape down the sides of the bowl.
• Step 5: Add Eggs and Vanilla
  • Add the eggs and vanilla extract to the butter mixture, mixing on medium speed for about 2 minutes until well blended.
• Step 6: Combine Dry and Wet Ingredients
  • Reduce the mixer speed to low and add half of the prepared dry ingredients to the creamed mixture, mixing until just incorporated.
  • Pour in the buttermilk and continue mixing until well combined.
  • Add the remaining dry ingredients along with the Greek yogurt, mixing until the batter is smooth and uniform. Make sure to stop and scrape down the sides of the bowl to ensure all ingredients are well incorporated.
• Step 7: Assemble and Bake
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Evenly sprinkle the chilled crumble topping over the batter.
  • Place the cake pan on the middle rack of the oven. Rotate the cake halfway through the baking time to ensure even cooking. Depending on your oven, you might need to lower the temperature to 325°F (163°C) at the halfway mark—adjust according to how your oven typically bakes.
  • Bake for about 50-60 minutes, or until the cake begins to pull away from the sides of the pan and a cake tester inserted into the center comes out clean.
• Step 8: Cool and Serve
  • Allow the cake to cool in the pan on a wire rack. Once cooled, turn out the cake from the pan, remove the parchment, and serve.
  • This delightful Chocolate-Rye Crumb Cake combines rich chocolate flavor with the nuttiness of rye, topped off with a delectable crunchy crumble for a treat that's sure to please any crowd!

What to serve with this chocolate cake

• Whipped Cream: A dollop of lightly sweetened whipped cream can add a luxurious, creamy texture that complements the dense crumb cake beautifully.
• Ice Cream: Serve a slice of the cake with a scoop of vanilla ice cream for a classic pairing, or experiment with chocolate or coffee ice cream for a more intense flavor profile.
• Fresh Berries: Strawberries, raspberries, or blueberries can add a fresh, tart contrast to the sweet and chocolatey cake, and they also add a pop of color to your dessert plate.
• Caramel Sauce: Drizzle caramel sauce over the cake to add a buttery sweetness that goes well with the chocolate and rye flavors.

🫙 Leftover and Storing Tips

• Room Temperature: Store the cake at room temperature for up to 3 days. Make sure it's covered with a cake dome or wrapped in plastic wrap to prevent it from drying out.
• Refrigeration: For longer storage, refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to maintain moisture and prevent it from absorbing other flavors in the fridge.
• Freezing: This cake freezes well. Wrap individual slices or the entire cake securely in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

📃 Substitutions & Variations

• Flour Substitutions: If you don’t have rye flour, you can use whole wheat flour for a similar dense texture and nutty flavor. For a gluten-free version, a gluten-free all-purpose flour blend can be used in place of both flours.
• Dairy-Free Options: Use dairy-free yogurt and a plant-based milk in place of buttermilk and Greek yogurt, and replace the butter with a dairy-free alternative like margarine or coconut oil.
• Sugar Alternatives: If you prefer less refined sugars, coconut sugar can replace both the granulated and brown sugars in the recipe.
• Cacao Nibs Substitute: If cacao nibs are too bitter or hard to find, chopped dark chocolate or chocolate chips can be used in the crumble for a sweeter, smoother texture.
• Add-ins: Mix in chopped nuts such as walnuts or pecans to the crumble topping for extra crunch and flavor. You could also stir in some dried fruit like cherries or cranberries into the cake batter for a tart contrast.
• Spice It Up: Add spices like cinnamon, nutmeg, or cardamom to the cake batter to enhance the flavors and add warmth, especially great during colder months.

What are cacao nibs?

Cacao nibs are simply chocolate in its purest form, before anything else is added. They are dried and fermented bits of cacao beans. The texture of our raw organic cacao nibs is similar to that of roasted coffee beans.

They have a deep chocolate flavor which can be described as slightly bitter and nutty. Raw cacao nibs are the less processed version of chocolate with no unhealthy additives, so they preserve all the nutrients of the natural cacao bean.

Cacao nibs are an excellent source of antioxidants, fiber, iron and magnesium. These crunchy cacao bits are often used to play up the chocolate flavor in sweets and other dishes.

How do you use raw cacao nibs?

Cacao nibs are perfect to use in baking, to add to granola. You could grind a bit and add it to your smoothie. I know those that eat them right out of the bag. For my taste, it's a little too bitter to eat right out of the bag, but maybe it's an acquired taste!

Here are detailed answers to each of your questions about cake crumbles and crumble cakes:

What makes a cake crumble?

• Insufficient Moisture: If there's not enough moisture in the batter, the cake can turn out dry and crumbly.
• Overmixing the Batter: Overmixing can develop the gluten in the flour too much, leading to a tough and crumbly texture.
• Incorrect Flour Type: Using a flour with too high a protein content (like bread flour) can make the cake too firm and crumbly.
• Improper Cooling: Cooling a cake too quickly or slicing it before it has completely cooled can cause it to crumble.

What is crumble cake made of?

• Cake Base: The base is typically a soft cake made from standard ingredients like flour, sugar, eggs, and butter.
• Crumble Topping: The topping is a mixture of flour, sugar, butter, and often nuts or oatmeal, which gives it a crumbly texture. This mixture is sprinkled over the cake batter before baking.

What are the chocolate crumbles in ice cream cake?

In ice cream cakes, chocolate crumbles are usually made from crushed chocolate cookies or chocolate cake that has been baked, cooled, and crumbled. These crumbles add texture and a rich chocolate flavor to the layers of the ice cream cake.

How do you use a crumbled cake?

Crumbled cake can be used in various creative ways:

• Cake Pops: Mix with a binder like frosting or cream cheese, then roll into balls and dip in chocolate.
• Trifles: Layer with whipped cream, custard, and fruits in a glass bowl.
• Parfaits: Alternate layers of crumbled cake with yogurt, fruit, and honey.
• Dessert Crusts: Use as a base for cheesecakes or bars.

From Bon Appetit

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Easy Chocolate Crumble Cake

Chocolate-Rye Crumb Cake is super moist made with Greek yogurt. It has a lovely crumble topping that all the chocolate lovers will love that is made with cacao nibs.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Dessert

Keyword: apple cake, Chocolate

Servings: 1 9-inch cake

Calories: 1820kcal

Author: Lora

Equipment

• Mixing Bowl
• measuring spoons

Ingredients

CAKE

• ¾ cup all-purpose flour
• ¾ cup rye flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup 1½ sticks unsalted butter, room temperature
• ½ cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• ¼ cup plain whole-milk Greek yogurt

CRUMBLE

• 1/3 cup granulated sugar
• ¼ cup all-purpose flour
• ¼ cup rye flour
• 3 tablespoons cacao nibs
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon kosher salt
• ¼ cup chilled unsalted butter cut into pieces

Instructions

• In a medium bowl, stir together the sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder. Add the butter pieces in and work together with your fingers until large clumps form. Make sure there are no dry spots. You could add a drop or two of vegetable oil if you find the mixture isn’t clumping; cover and chill.
• Preheat oven to 350°. Coat a 9”-diameter cake pan with nonstick spray and line with a parchment round.
• In a small bowl, whisk together the all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
• In the bowl of a stand mixer (or in a medium sized bowl with a hand mixer), beat on medium speed the butter, sugar, brown sugar until light and fluffy. Be sure to stop the mixture and scrape the sides of the bowl. Add the eggs and vanilla; mix about 2 minutes until blended.
• Lower speed and add in half of the dry ingredients.
• Mix in the buttermilk and mix well.
• Add in the rest of the dry ingredients and the yogurt. Mix well, stopping the mixer to scrape the sides of the mixing bowl and incorporate the ingredients very well.
• Scrape into prepared pan. Toss on the crumbles.
• Place cake on middle rack of oven. Rotate the cake halfway during baking. I usually lower my oven at the halfway point to 325 F (every oven is different…you may need to keep yours at 350 F during the entire baking time).
• Bake until the cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, about 50-60 minutes.
• Let cake cool in pan on a wire rack before turning out.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 1820kcal | Carbohydrates: 383g | Protein: 43g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 3777mg | Potassium: 1574mg | Fiber: 38g | Sugar: 178g | Vitamin A: 297IU | Calcium: 557mg | Iron: 16mg

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