• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

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. 1/3 cup sugar
  2. ¼ cup all-purpose flour
  3. ¼ cup rye flour
  4. 3 tablespoons cacao nibs
  5. 2 tablespoons cocoa powder
  6. ¼ teaspoon Kosher salt
  7. ¼ cup chilled butter, cut into pieces
For the cake
  1. ¾ cup all-purpose flour
  2. ¾ cup rye flour
  3. ½ cup cocoa powder
  4. 1 teaspoon baking powder
  5. ¾ teaspoon baking soda
  6. ¾ teaspoon Kosher salt
  7. ¾ cup butter, room temperature
  8. ½ cup sugar
  9. 1/3 cup packed brown sugar
  10. 2 large eggs
  11. 1 teaspoon Vanilla
  12. ¾ cup buttermilk
  13. ¼ cup plain whole milk Greek yogurt
Instructions
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. (Cake can be made 3 days ahead. Store tightly wrapped at room temperature.)
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Baked Goods, Desserts

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience