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Crumb-Topped Chocolate Cake

 Crumb-Topped Chocolate Cake
Sharon Anderson of Lyons, Illinois has a favorite cake, and it's a winner; in fact, it's very sweet and chocolaty, and is definitely a special dessert.
16 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 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

Directions

  • In a small microwave-safe bowl, melt 1/3 cup chocolate chips; stir
  • until smooth. Set aside.
  • In a large 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 butter. Break into small pieces; sprinkle evenly over

2 of 2

Crumb-Topped Chocolate Cake (continued)

Directions (continued)

  • 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 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.
Nutritional Facts: 1 slice equals 371 calories, 21 g fat (12 g saturated fat), 73 mg cholesterol, 371 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.