Chocolate Chip Cake with Crumble Crunch Topping

    1 hour 5 min

    A light cake is topped with a crunchy chocolate nut topping. This stores well and is great for a ladies coffee morning!

    57 people made this

    Serves: 12 

    • For the crunch topping
    • 1 tablespoon plain flour
    • 110g dark brown soft sugar
    • 2 tablespoons butter, softened
    • 60g chopped walnuts
    • 335g dark chocolate chips
    • For the cake
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 110g butter, softened
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 230g soured cream
    • 250g plain chocolate chips

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. For the crunch topping: In a small bowl, combine 1 tablespoon flour, 110g brown sugar and 2 tablespoons butter. Stir in 60g chopped walnuts and 335g chocolate chips. Set aside.
    2. Preheat oven to 180 C / Gas 4. Grease and flour a 9 x 17.5cm baking tray. In a small bowl, combine 250g flour, bicarbonate of soda, baking powder and salt. Set aside.
    3. In a large bowl, beat 110g butter with 200g caster sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with soured cream. Beat until smooth. Fold in chocolate chips.
    4. Spread mixture into baking tray. Then sprinkle the crunch topping evenly over it. Bake for 45 to 50 minutes, or until a skewer inserted into cake comes out clean. Cool completely.

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    Reviews in English (51)


    I made three small changes: I used half brown/half white sugars in the actual cake recipe, I used a bag of Hershey's chocolate/peanut butter chips and a half bag of Hershey's semi sweet chunks and I used pecans instead of walnuts. I made no other changes or substitutions. This was very easy to assemble, the directions absolutely outlined the steps clearly which was great because I made this dessert with my two boys. Just over 45 minutes was just right for me. It's cooling now but I'll update my review once my family as a chance to taste-test it. As it sits, it is a very pretty dessert. It looks like a chocolate chip cookie in cake form! NOTE: 45 minutes was WAY too long! DO NOT overbake, it becomes dry as heck. Because of my mistake, this turned out less than great. We ended up cutting away the edges and eating the middle, which was pretty freaking tasty. I was more upset that half of this got tossed as I hate waste. I'll make this again because it's really freaking good but I'll cut back on the baking time.  -  11 Aug 2011  (Review from Allrecipes US | Canada)


    This cake was so addictive. I followed the recipe exactly, but looking back I think I will take the suggestions of using mini morsels. The regular morsels seemed to weigh the cake down. Overall though, really moist and delicious cake!  -  24 Aug 2007  (Review from Allrecipes US | Canada)


    A little too much chocolate for me. I reduced to 1 1/2 cups in the cake and about 1/2 cup in the topping. Using mini morsels is good here too. Makes for a little lighter version. More cake.  -  02 Feb 2006  (Review from Allrecipes US | Canada)