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Restaurants›Lionfish Modern Coastal Cuisine – San Diego›Choco Crumble Cake Recipe

Choco Crumble Cake Recipe

Name: Lionfish Modern Coastal Cuisine – San Diegos Choco Crumble Cake Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 cups all-purpose flour; 0.5 cups unsweetened cocoa powder; 1 cups granulated sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 2 to taste large eggs; 0.5 cups whole milk; 0.25 cups vegetable oil; 1 tsp vanilla extract; 0.5 cups hot water; 3 tbs unsalted butter, cold; 0.5 cups all-purpose flour; 0.25 cups granulated sugar; 0.25 cups powdered milk (dry milk powder); 0.125 tsp salt; 0.75 cups semisweet chocolate chips; 0.5 cups heavy cream; 1 tbs light corn syrup (or honey); 1 tbs unsalted butter; 0.5 tsp vanilla extract; 0.125 tsp salt; 4 scoops vanilla ice cream; 0.25 tsp optional: flaky sea salt

Inspired by Lionfish Modern Coastal Cuisine – San Diego

Time1h 10m

Serves4

Gooey Chocolate Cake, Vanilla Ice Cream, Hot Fudge Syrup, Milk Crumbles

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Frequently paired with

The best thing to pair and share with Choco Crumble Cake

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BAILEYS

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Ingredients

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Cake batter

1 cups 00 bread flour

1/2 cups unsweetened cocoa powder

1 cups granulated sugar

1 tsp Baking powder

1/2 tsp baking soda

1/2 tsp Celtic sea salt

2 to taste Large eggs

1/2 cups whole milk

1/4 cups Tuscany sunflower oil

1 tsp Watkins vanilla extract

1/2 cups hot water

Crumble topping (Milk crumbles)

3 tbs unsalted butter, cold

1/2 cups 00 bread flour

1/4 cups granulated sugar

1/4 cups powdered milk (dry milk powder)

1/8 tsp Celtic sea salt

Hot fudge syrup

3/4 cups semisweet chocolate chips

1/2 cups Heavy cream

1 tbs light corn syrup (or honey)

1 tbs Unsalted butter

1/2 tsp Watkins vanilla extract

1/8 tsp Celtic sea salt

Assembly & serving

4 scoops vanilla ice cream

1/4 tsp optional: flaky sea salt

Method

Cake batter

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease an 8-inch round baking pan (or 9x9 square) and line the bottom with parchment paper for easy removal.

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until uniform and free of lumps.

Combine wet ingredients

In a separate bowl whisk 2 large eggs until combined. Add 1/2 cup whole milk, 1/4 cup vegetable oil and 1 tsp vanilla extract; whisk until smooth.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined and no large streaks of flour remain. The batter will be thick.

Add hot water

Slowly stir in 1/2 cup hot water (very hot, not boiling) until batter is smooth. The batter will thin — this helps produce a gooey center and moist crumb.

Pour into pan

Scrape batter into the prepared pan and smooth the top with an offset spatula or back of a spoon.

Crumble topping (Milk crumbles)

Make crumble

In a small bowl, cut 3 tbs cold unsalted butter into 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup powdered milk and 1/8 tsp salt using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter. Work quickly so butter stays cold.

Top the batter

Evenly scatter the milk crumble mixture over the top of the cake batter in the pan. The crumble will bake into crunchy milk-like crumbles that contrast the gooey cake.

Baking & finishing cake

Bake

Bake in the preheated oven for 28–34 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not completely clean) — this ensures a gooey center. If you prefer slightly less gooey, bake to 35–38 minutes.

Cool

Remove from oven and let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, then invert onto a plate or leave in pan if serving family-style. Allow to cool another 10 minutes before serving warm.

Hot fudge syrup

Warm cream and chocolate

Place 1/2 cup heavy cream and 1 tbsp light corn syrup in a small saucepan and warm over medium-low heat until it begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Finish fudge

Add 3/4 cup semisweet chocolate chips and 1 tbsp unsalted butter to the hot cream. Let sit 1 minute, then whisk until smooth and glossy. Stir in 1/2 tsp vanilla extract and 1/8 tsp salt. Keep warm; if it thickens, gently rewarm over low heat or briefly microwave in 10-second bursts, stirring between.

Assembly & serving

Portion cake

Cut warm slices of the cake or scoop wedges if inverted. Place each warm slice onto a dessert plate.

Add ice cream and sauce

Top each warm cake slice with 1 scoop of vanilla ice cream (use 4 scoops total for 4 servings) and drizzle about 2–3 tbsp hot fudge syrup over the ice cream and cake. Add more to preference.

Finish with crumbles and optional salt

If any loose milk crumble remains, sprinkle a little over the plated dessert for extra texture. Finish with a light pinch (about 1/8–1/4 tsp) of flaky sea salt if using to enhance chocolate flavor.

Serve immediately

Serve the Choco Crumble Cake warm so the center is gooey and ice cream melts slightly into the hot fudge for best contrast of temperatures and textures.