If you’re someone who loves chocolate desserts but doesn’t want something cloying, overly sweet, or frosting-heavy, this Chocolate Espresso Crumb Cake is for you. It’s deeply chocolatey and finished with a generous crumb topping that makes it feel special without turning it into a full-on layer cake situation.
This is the kind of cake that works just as well with a morning coffee as it does for dessert.
Can I make the crumb topping in advance?
Only by a few hours. The crumb topping is fine to sit covered in the fridge for up to 4 hours, but longer than that, and it will begin to dry out. This crumb comes from one of my favorite fall recipes and pairs perfectly with the moist chocolate base.
Why This Double Chocolate Crumb Cake Works So Well
Espresso doesn’t make this cake taste like coffee. Seriously, if you don’t love coffee, don’t worry. All it does here is intensify the chocolate flavor, adding depth and complexity. The result is a cake that tastes rich and indulgent without being heavy or overly sweet. If you DO want more of the espresso flavor, go ahead and double the espresso powder.
The crumb topping adds contrast: buttery, slightly crisp, and just sweet enough to balance the bittersweet cake underneath. Every bite has texture, which is exactly what a good crumb cake should deliver. If you like these flavors but are in the mood for a different kind of sweet, check out my double chocolate espresso skillet.
Ingredients
Chocolate Crumbs
- 10 tablespoons unsalted butter melted and still slightly warm, 141 grams
- 1/2 cup dark brown sugar packed, 107 grams
- 3 tablespoons granulated sugar 37 grams
- 1/4 teaspoon kosher salt
- 1 1/2 cups all-purpose Flour 180 grams
- 1/4 cup dutch processed cocoa 21 grams
Chocolate Cake
- 1 cups all-purpose flour 125 grams
- 1/3 cup unsweetened cocoa powder 26 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso powder
- ½ cup unsalted butter softened, 113 grams
- 1/2 cup granulated sugar 100 grams
- 1 large egg room temperature
- 1 egg yolk
- 1/2 cup + 2 tablespoons sour cream room temperature, 142 grams
Instructions
- *Note, if you want a big tall cake, double the cake batter recipe and just use 3 eggs rather than 2 eggs and 2 yolks.
Make the Crumbs
- In a medium bowl, add the melted butter, sugars, and salt. Using a non-stick spatula, stir in the flour and cocoa powder. Stir until a smooth, soft dough forms, this should only take a minute. Cover the bowl of crumbs with plastic wrap and set aside while you make the batter.
Make the cake
- Preheat the oven to 350°F. Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides. *Note, if you did double the batter, preheat the oven to 325F instead.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and espresso powder. Set aside. In a large bowl, using a hand mixer, or in a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed. Once light and fluffy, scrape down the sides of the bowl and add the egg and egg yolk, followed by the vanilla extract. Add the sour cream and mix until combined. Add the dry ingredients and mix to form a thick batter.
- Scoop the batter into the prepared pan. Smooth the top with an offset spatula, then top with the crumbs, using your hands to break the crumb dough into pieces of various sizes. Some larger pieces should be about the size of a walnut, and smaller pieces can be pea-sized. Variation is good—just make sure to scatter them evenly.
- Bake for 30–32 minutes, until a toothpick or paring knife inserted into the center of the cake comes out clean. Remove from the oven, let cool, and top with powdered sugar.
Hi there, when doubling the recipe do we swap to a larger cake pan/increase bake time?
I’ve made the base recipe and it’s fabulous too!
Do I need to use two different types of cocoa powder?
I’ve started to make this cake and the instructions say to add vanilla extract after the eggsbit there is no vanilla extract listed in the ingredients
Hi Linda, so sorry about that. I have added 1/2 teaspoon vanilla into the ingredients but the cake will still be delicious without it! Apologies and thank you for letting me know.
This is a new favorite !