Wednesdays seem to be a great day to meet with a girlfriend over coffee, so that is what I did this evening, except I had them over and made a great recipe that I bookmarked from My Baking Adventure's blog, so I was set for the evening. I made the cake and then proceeded to let it cool.
It was sooo delicious and not even very sweet. I think the flavors were enchanced with the Ghiradelli Chocolate-Caramel coffee we had with the cake! I definitely recommend a good coffee to go with this light dessert. The beauty of this recipe is that it is super simple and not even time consuming.
What is your favorite dessert to have over coffee? Please take your time to taste each morsel!
Chocolate Sour Cream Crumb Cake
adapted from Marcel Desaulniers, found on My Baking Adventures
Cinnamon Crumb Topping
1 cup all purpose flour
½ cup packed brown sugar
½ tsp. ground cinnamon
8 tbs. butter, melted
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 cup granulated sugar
8 tbs. unsalted butter, cut into pieces
2 large eggs
2 oz. semisweet chocolate, melted
1 cup buttermilk
1 tsp almond extract
To make the topping, whisk together the flour, brown sugar and cinnamon in a small bowl. Pour in the melted butter and stir until large crumbs form. Set aside until needed.
To make the cake:
Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan.
Sift together the flour, cocoa powder, baking powder and baking soda. Place the granulated sugar and butter into a bowl and beat together with an electric mixer on medium speed until the mixture is smooth and creamy. Add the eggs, one at a time, beating for 30 seconds after each addition. Add the melted chocolate and mix on medium speed until incorporated. Add the buttermilk and vanilla and beat just until the mixture is smooth. Add the dry ingredients and mix only until blended, about 15 seconds. Use a large rubber spatula to give the batter one last mixing, to insure everything is combined.
Pour the batter into the prepared pan, and sprinkle the crumbs over the top. Bake until a tester comes clean from the center of the cake, 25-30 minutes. Remove from the oven and cool to room temperature before serving.