Chocolate Pound Cake with Chocolate Crumble

A cake with crumble topping??

It seemed an interesting idea since crumble is usually associated with a fruit crisp.

Imagine a chocolate pound cake which is rich, moist and delish, a subtle flavor of coffee and bits of chocolate!
A crumble topping with a slight crunch, imparting a nutty flavor and taste which comes from hazelnuts and hint of cinnamon.

The recipe has been taken from Pastry&Baking Magazine

[editors note: Foodwhirl is an international site, and some recipes will call for measurements by weight in grams – a simple kitchen scale (I like this one: OXO Food Scale)┬ácan handle these measurements, or use an online calculator for conversions.]


Cake Crumble

  • 107gms butter
  • 150gms demarera sugar
  • 98 gms cake flour
  • 120gms roasted hazelnuts
  • 22gms cocoa
  • .85gm baking soda (approx 1/2 tsp)
  • 1 gm salt (approx 1/2 tsp)
  • 1 gm cinnamon (approx 1/2 tsp )

Cake Batter

  • 190g Butter
  • 300g Sugar
  • 4 eggs
  • 150 flour
  • 35 gms cocoa
  • 3 gms salt
  • 1 tsp baking powder
  • 117gms buttermilk
  • 5gms Vanilla
  • 2gms Coffee
  • 50gms Chocolate


Cake Crumble

Combine all the ingredients in a mixer and process until all the ingredients combine to form a paste. Refrigerate until required.


  • Cream butter and sugar till light and fluffy.
  • Sift dry ingredients.
  • Add eggs to the creamed mix,
  • Add dry ingredients alternating with buttermilk in 2-3lots.Scrape the bowl well.
  • Grate chocolate and fold it into the batter.
  • Line small loaf pans with baking paper.
  • Put the batter in the pans and top it up with the crumble.
  • Bake it at 180C for 35-40 mins or till done .
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