Go Back

Double Chocolate Cinnamon Crumb Cake

This Double Chocolate Cinnamon Crumb Cake is rich, moist, and layered with deep chocolate flavor in every bite. A soft cocoa cake base is swirled with a cinnamon-cocoa ribbon and topped with thick chocolate chip streusel crumbs that bake into crisp golden clusters.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Chocolate Chip Streusel
  • 120 g (1 cup) all-purpose flour
  • 100 g (½ cup) granulated sugar
  • 65 g (⅓ cup) light brown sugar packed
  • 1 tsp ground cinnamon
  • ½ cup (1 stick) unsalted butter melted and cooled slightly
  • 90 g (½ cup) mini semi-sweet chocolate chips
The Cocoa-Cinnamon Ribbon
  • 50 g (¼ cup) light brown sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp ground cinnamon
Chocolate Cake
  • 180 g (1½ cups) all-purpose flour
  • 35 g (⅓ cup) Dutch-processed cocoa powder unsweetened
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 tsp instant espresso powder
  • ½ cup (1 stick) unsalted butter softened
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 180 g (¾ cup) full-fat sour cream or plain Greek yogurt room temperature

Equipment

  • 8-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • rubber spatula or offset spatula
  • Measuring cups & spoons

Method
 

  1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon.
    Pour in the melted butter and stir with a fork until the mixture forms clumpy, distinct crumbs. Fold in the mini chocolate chips.
    Place the bowl in the fridge to chill while you prepare the cake batter.
  2. Preheat your oven to 350°F (175°C). Grease the bottom and sides of an 8-inch springform pan.
    Line the bottom with a round of parchment paper, and lightly dust the sides with cocoa powder.
    In a small bowl, mix the brown sugar, cocoa powder, and cinnamon for the ribbon layer; set aside.
  3. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
    In a large bowl (or stand mixer), beat the softened butter and sugar for 3 minutes until light and fluffy.
    Add eggs one at a time, followed by the vanilla.
    Alternate adding the dry ingredients and the sour cream in batches, mixing on low just until combined.
  4. Carefully spread half of the batter into the bottom of your prepared springform pan, smoothing it to the edges.
    Sprinkle the cocoa-cinnamon ribbon mixture uniformly over the batter. Dollop the remaining cake batter on top.
    Use a small offset spatula to gently press and smooth the top layer out to the edges of the pan, taking care not to disturb the ribbon layer underneath.
  5. Take your chilled streusel out of the fridge and break it up with your fingers, scattering a heavy, even layer of big and small crumbs over the entire surface of the batter.
    Bake for 50 to 60 minutes.
    At the 45-minute mark: Check the cake. If the streusel topping is perfectly crisp and dark golden but the center still feels slightly unstable, loosely tent a piece of aluminum foil over the top of the pan to prevent the crumbs and chocolate chips from over-browning.
  6. Let the cake cool completely in the pan on a wire rack.