Chocolate Chip Crumb Cake

A welcome addition to your tried-and-true repertoire.

2 min read 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.