Recipe: Double Chocolate Crumb Sour Cream Cake

It's Tuesday and I've brought you chocolate. 

Now, I'm not an all-the-chocolate-all-the-time-give-me-that-lava-cake kinda girl. I like chocolate, but not in large amounts. I want my dessert to be a little more balanced. Give me a vanilla cake with chocolate buttercream or a fudgy brownie with vanilla frosting and I'm good to go.  

But this cake gives you that multi-layers of chocolate feel, without being overwhelming. Moist sour cream cake with chocolate chips throughout? Check. Chocolate Crumb? Check. Extra chocolate chips added to the crumb for good measure? Double Check. Your chocolate addicted friends will be impressed and you get to use up some of those bags of chocolate chips you have lying around! Which is always a win for me. Let's get to it.

Double Chocolate Crumb Sour Cream Cake

Yields one loaf cake

For cake:
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 1/2 teaspoon vanilla extract
3/4 cup full-fat sour cream
1/2 cup semi sweet chocolate chips

For topping:
1/2 cup flour
3 tablespoons granulated sugar
1 1/2 tablespoons cocoa powder
1/2 teaspoon salt
5 tablespoons butter, cold and cubed
1/2 cup semi sweet chocolate chips

Preheat oven to 350 degrees and prepare a loaf by buttering the bottom and walls. Line with a piece of parchment paper that's long enough to hang over on both of the long sides of the pan. Press parchment paper against butter so it sticks.

In a medium bowl, whisk together flour, baking powder, salt until combined. In a separate bowl, toss chocolate chips with a tablespoon of flour and set aside.

In the bowl of an electric mixer, mix together sugar, eggs, oil, and vanilla until thick, about 4 minutes. Reduce speed to low and mix in half of the dry ingredients. Add sour cream and combine. Scrape down the bowl and add the rest of the dry ingredients. Using a rubber spatula, fold in floured chocolate chips until they are evenly throughout the batter and scrape into the prepared loaf pan.

To make your topping, mix together flour, cocoa powder, sugar, and salt in a small bowl. Add in cubed butter and using a pastry blender or your hands, work the butter into the dry ingredients until mixture is crumbly and small pieces of butter are throughout. Stir in chocolate chips. Evenly distribute crumb topping over the cake batter.

Bake cake for 60-70 minutes, or until a toothpick inserted comes out clean of batter. Cool in the pan for 5-10 minutes and then use the parchment paper to remove from pan and cool completely on a cooling rack. Slice and enjoy!