Chocolate Rye Crumb Cake April 11, 2022 by Jill Foucre Leave a Comment Chocolate Rye Crumb Cake 2022-04-11 21:53:08 Print For the crumble 1/3 cup sugar ¼ cup all-purpose flour ¼ cup rye flour 3 tablespoons cacao nibs 2 tablespoons cocoa powder ¼ teaspoon Kosher salt ¼ cup chilled butter, cut into pieces For the cake ¾ cup all-purpose flour ¾ cup rye flour ½ cup cocoa powder 1 teaspoon baking powder ¾ teaspoon baking soda ¾ teaspoon Kosher salt ¾ cup butter, room temperature ½ cup sugar 1/3 cup packed brown sugar 2 large eggs 1 teaspoon Vanilla ¾ cup buttermilk ¼ cup plain whole milk Greek yogurt Instructions For the crumble: Whisk the sugar, flours, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps – there should be no dry spots. Cover and chill. (Crumble may be made 2 days ahead. Keep chilled.) Preheat the oven to 350 degrees. Coat a 9”-diameter cake pan with cooking spray and line with parchment round. Whisk flours, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on med.-high, beat the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs and vanilla and mix until blended, about 2 minutes. Reduce speed to low and add half of the dry ingredients followed by buttermilk. Repeat with remaining dry ingredients and yogurt. Scrape into prepared pan. Scatter crumble over all. Bake, rotating once, until cake starts to pull away from sides of pan and a tester comes out clean, 60-70 minutes. Let cake cool in pan on a wire rack before turning out. (Cake can be made 3 days ahead. Store tightly wrapped at room temperature.) Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/