CHOCOLATE-RYE CRUMB CAKE

Chocolate-Rye Crumb Cake image

Provided by Alison Roman

Yield 8 servings

Number Of Ingredients 23

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Crumble:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup rye flour
3 tablespoons cacao nibs
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1/4 cup chilled unsalted butter, cut into pieces
Cake and assembly:
Nonstick vegetable oil spray
3/4 cup all-purpose flour
3/4 cup rye flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt

Steps:

Crumble:
Whisk granulated sugar, all-purpose flour, rye flour, 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.
Do ahead: Crumble can be made 2 days ahead. Keep chilled.
Cake and assembly:
Preheat oven to 350°. Coat a 9"-diameter cake pan with nonstick spray and line with a parchment round. Whisk all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Using an electric mixer on mediumhigh speed, beat butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add eggs and vanilla; mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients followed by buttermilk, mixing well after each addition. Repeat with remaining dry ingredients and yogurt (this is a stiffer batter). Scrape into prepared pan. Scatter crumble over.
Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan on a wire rack before turning out.
Do ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.