Monday, September 28, 2015

Loaded Chocolate Chip Cookie Crumble Coffee Cake

Something totally guilt-worthy: I put chocolate chip cookie dough on top of chocolate cake and I don't feel the least bit bad about it. I can't help to think about how it is a tad incestual... yet still a delicious relationship that I approve of.

The chocolate chip cookie is something so famed yet so simple. Its distinctive flavour comes from brown sugar, good quality butter and pure vanilla. Butter and brown sugar contribute a comforting butterscotchy flavour that benefits from caramelization around the crispy edges of the cookies.

The crumble on this cake delivers just that. All of the important components of classic CCC dough go in a bowl - flour, dark brown sugar, granulated sugar, salt (don't skimp on salt!) and baking soda - before cold butter and vanilla gets rubbed right in. It is a cookie dough crumble.

You could probably guess that there is a good amount of sweetness going on here, but that's why salt is so important. We're talking about cookie on cake business so we need a salty kick to round things out. Salt + chocolate is perfect math anyways.

The cake base is a simple butter cake make extra moist with sour cream and extra chocolaty with a double dose of chocolate - cocoa plus dark chocolate chunks. Too much? Nah.

You can make it all with a spatula and your favourite mixing bowl. You can leave the mixer aside this time around.

Once your thick and luscious chocolate cake batter is ready and you've spread whatever you haven't already consumed into the pan, you can crumble the prepared cookie dough topping right over it.

It all gets baked together, which presents an advantage - the crumble protects the chocolate cake from drying out, thus keeping it that much softer.

This cake is all out there. It's fully loaded. It leaves not much to be desired. What you see is what you get so if you love chocolate, if you love the classic cookie, if you love alliteration, and my goodness IF YOU LOVE CHOCOLATE, you should make it.


Loaded Chocolate Chip Cookie Crumble Coffee Cake

For the chocolate chip cookie crumble:
2/3 cup all-purpose flour
1/3 cup brown sugar
1 tbsp sugar
¼ tsp salt
pinch of baking soda
¼ tsp vanilla
1/3 cup (75g) unsalted butter, cold and cubed
70g semi-sweet chocolate, chopped

For the cake:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1/3 cup (75g) unsalted butter
½ cup sugar
1 large egg
1 tsp vanilla extract
½ cup sour cream
100g semi-sweet chocolate, chopped

Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper.

For the crumble, combine flour, both sugars, salt and baking soda in a medium bowl. Work in the butter until the mixture holds together in clumps. Work in the chocolate until evenly distributed. Set aside. (You can form little clumps of dough and refrigerate before use.)

For the cake, sift flour, cocoa, baking soda and salt together in a medium bowl.

Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until smooth. Gently fold in the dry ingredients in three additions, alternating with the sour cream, which will be added in two additions, beginning and ending with the dry ingredients. Fold through the chocolate.

Scrape the batter into the prepared pan and spread evenly. Crumble the cookie mixture over the cake and press it down ever so gently. Bake for 35-40 minutes or until the crumble is evenly browned and a skewer inserted into the center comes out mostly clean, despite any melted chocolate.
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