What do you do when you friend gives you a bag of cacao nibs? You rack your brain trying to remember a a chocolate-rye crumb cake that incorporated them? Well, that’s what I do! I knew I came across this chocolate-rye crumb cake. The problem was trying to remember in which of dozens of magazines it was in?
some notes on this recipe:
I happened to have rye flour. It’s my new favorite flour that I like to sneak into different breads. And yes, even cakes! In a cake that is full of chocolate cake such as this one, it’s hard to tell that you added a little rye flour to the batter. As for the cacao nibs in the topping, I think you should be brave and give them a try! They sell them on Amazon (of course)and even Wal-Mart! I was actually out of Greek yogurt and I subbed in some creme fraiche that my mom got at Trader Joe’s. The cake was super moist and and decadent. I think you will get similar results using the Greek yogurt.
I had every intention of sharing this before Valentine’s Day to give you a cool and different cake to make for your sweet heart. But guess what? Surprise them this week and bake this wonderful cake!
From Bon Appetit
Chocolate-Rye Crumb 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
- 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
- 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.