Chocolate Crumb Cake
Sometimes, you just need some chocolate in your life! This Chocolate Crumb Cake recipe from Anne Colagioia is ideal if you're looking for healthier chocolate dessert recipes. Thanks to a heaping portion of Greek yogurt included in the batter, this chocolate cake is lighter than expected. Just be sure to use the right kind of Bisquick here if you are on a gluten free diet.
Notes
If you’re not following a gluten free diet, in place of the 2 cups of gluten free Bisquick substitute 2 cups of all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
Watch this video tutorial to see exactly how Anne makes this Bisquick chocolate cake recipe:
Preparation Time10 min
Cooking Time50 min
Cooking MethodMicrowave
Ingredients
- 2 cups gluten free Bisquick (see notes if you're not on a gluten free diet)
- 3/4 cup unsweetened cocoa, sifted
- 1 3/4 cup sugar
- 1/2 cup butter
- 2/3 cup chocolate chips
- 7 ounces Greek yogurt
- 1/2 cup coffee, cooled
- 4 eggs
- 2 teaspoons vanilla
- FOR THE CRUMB TOPPING:
- 1/4 cup gluten free Bisquick
- 1/4 cup unsweetened cocoa
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, diced
- 3/4 cup chocolate chips
- 2 tablespoons confectioner's sugar, to garnish
Instructions
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Preheat the oven to 350 degrees F (or 175 degrees C) and grease a 9x12 inch pan with gluten free nonstick spray. If using a disposable pan place it on a baking sheet for stability.
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For the crumb topping, in a medium bowl stir together the Bisquick, cocoa, brown sugar and cinnamon then using a pastry cutter or two knives cut the butter into the dry mixture until it resembles coarse crumbs then stir in the chocolate chips and set the mixture aside in the refrigerator while you make the batter.
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In a large bowl stir the Bisquick, cocoa and sugar together and set aside.
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In small bowl add the butter to the chocolate chips and microwave on high for 30 seconds then stir them together until smooth then set aside.
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In a very large bowl whisk together the yogurt, coffee, eggs, and vanilla until well combined then whisk in the melted chocolate mixture and when it’s well incorporated add the dry ingredients to the wet ingredients and using a rubber spatula mix until the wet and dry ingredients are well incorporated.
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Transfer the batter into the prepared pan and spread it along the bottom then evenly distribute the crumb topping over the top of the batter.
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Bake it for 45 to 50 minutes or until a toothpick inserted comes out clean.
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Allow the cake to cool completely before dusting with confectioner’s sugar just before serving.
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