This is one cake that I’ll take the time to make!
Cocoa Crumble Topping
1/4 cup Kerrygold butter, melted (half of 1 stick)
1/2 cup Domino confectioners’ sugar
1/3 cup Gold Medal all-purpose flour
1/4 cup Toll House cocoa powder
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup Daisy sour cream
1/4 cup milk
1/4 cup brewed coffee
3 tbls oil
1 tbls McCormick vanilla extract
Preheat oven to 350. Grease or spray with baking spray a 9″-inch square baking dish.
Cocoa Crumble Topping – Melt the butter, about 1 minute on high power in your microwave. Add the confectioners’ sugar, flour, cocoa powder, and with a fork, stir lightly to combine until crumbly; set aside.
Cake – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and optional salt.In a large measuring cup or separate small bowl, whisk together the egg, sour cream, milk, coffee, oil, and vanilla. Add the wet mixture to the dry, mixing lightly until just combined; don’t over-mix. Turn batter out into prepared pan. Sprinkle cocoa crumble topping evenly over the top.
Bake for about 30 to 35 minutes, or until center is set and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.