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Click here to print this recipe.

Cake is one of the most delicious inventions on this planet. While I love a frosted cake, it can feel a bit wild to eat that for breakfast. Don’t get me wrong, I do eat frosted cake for breakfast, but I feel judged by the world for it. If you are tired of having to justify your breakfast cake habit to loved ones, indulge in this breakfast cake instead! This is a chocolate twist on the standard cinnamon crumb cake – because not everyone appreciates cinnamon with their coffee.

Blogger is not responsible for excessive nibbling.

To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe.

Cocoa Crumb Cake

1 cup flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 TBSP butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/4 cup milk
1/4 cup sour cream
Baking spray

1/2 cup sugar
1/2 cup brown sugar
1/2 cup cocoa powder
1/2 cup mini chocolate chips
3 TBSP butter, melted

8×8 cake pan
Electric mixer with paddle

Preheat oven to 350. Spray cake pan and set aside.
Combine ingredients for topping in a bowl, adding butter last. Set aside.
In medium bowl, combine flour, baking powder, baking soda, and salt.
In small bowl, whisk together sour cream and milk.
In mixing bowl, combine butter and sugar until creamy. Add egg and vanilla.
Alternate adding flour mixture and milk mixture to the mixing bowl on low speed. Start and end with the flour mixture, careful not to overmix.
Pour batter into cake pan. Spoon on topping, covering the cake completely.
Bake for 30-35 minutes, until cake pick comes out clean.

Superhero Tip: To make a two-layer crumb cake, double the amounts for the cake (not topping). Pour in cake batter, add topping, then pour remaining batter and toppings.

Second Superhero Tip: These make delicious cupcakes!!!

Click here to print this recipe.

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