Printable | Taste of Home

Crumb-Topped Chocolate Cake

1 cup (6 ounces) semisweet chocolate chips, divided
1/2 cup plus 5 tablespoons butter, softened, divided
1-1/2 cups plus 2 tablespoons sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
1/2 cup graham cracker crumbs
1/2 cup chopped walnuts
1 cup heavy whipping cream

In a small microwave-safe bowl, melt 1/3 cup chocolate chips; stir until smooth.
Set aside. In a large mixing bowl, cream 1/2 cup butter and 1-1/2 cups sugar
until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well
after each addition. Stir in vanilla and melted chocolate. Combine the flour,
baking soda and salt; add to creamed mixture alternately with buttermilk, beating
well after each addition. Transfer to two greased 9-in. round baking pans.
Combine the graham cracker crumbs, walnuts and remaining chocolate chips and

Printed from tasteofhome.com Oct 13, 2008

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Crumb-Topped Chocolate Cake cont.

butter. Break into small pieces; sprinkle evenly over batter. Bake at 375°
for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat cream until it begins to thicken. Add the remaining
sugar; beat until stiff peaks form. Spread cream between layers and over sides of
cake, leaving the crumb top exposed. Refrigerate leftovers.

Yield: 16 servings.