Hazelnut Toffee Crumb Cake
A brownie like chocolate cake topped with a buttery crumble made with hazelnuts, brown sugar and toffee. Chocolate cake perfection.
Servings: 12
Ingredients
Chocolate Cake
- 1 cup of all purpose flour
- 1/2 cup of natural unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 3/4 cup of a neutral oil
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1/2 cup of freshly brewed coffee
Hazelnut Toffee Crumble
- 3/4 cup of brown sugar
- 1/2 cup of hazelnuts, chopped
- 1/2 cup of toffee bits
- 1 teaspoon of ground cinnamon
- 1 1/4 cups of all purpose flour
- 1/2 cup of butter, melted
Instructions
Prep the cake...
- Brew a fresh pot of coffee
- Preheat your oven to 350 degrees and grease a 9” round cake pan or 11”x7” baking dish and line with parchment paper
- Whisk 1 cup of all purpose flour with 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt in a large bowl
- In a separate bowl, whisk 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of a neutral oil, 2 large eggs and a teaspoon of pure vanilla extract until fully combined
- Add the wet ingredients to the dry ingredients and mix until just combined
- Add the 1/2 cup of fresh coffee and mix until evenly distributed
- Transfer the batter into the prepared cake pan
Prep the crumble...
- Combine 3/4 cup of brown sugar with 1/2 cup of chopped hazelnuts, 1/2 cup of toffee bits, 1 teaspoon of ground cinnamon and 1 1/4 cups of all purpose flour in a small bowl
- Add 1/2 cup of melted butter and mix until large crumbs form
Assemble and bake...
- Sprinkle the crumble evenly over the cake batter
- Bake the cake in a 350 degree oven for 44-48 minutes or until a toothpick will come out of the center clean
- Transfer the cake pan onto a cooling rack and let the cake cool completely before transferring the cake out of the baking dish