Orange Chocolate Crumb Cake

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl after adding each egg.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the orange juice, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Do not overmix.

5. 5

   Stir in the orange zest and dark chocolate chips.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

7. 7

   Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Allow the crumb topping to cool completely before using.

8. 8

   To make the crumb topping, mix the confectioner's sugar, flour, and unsalted butter in a bowl until the mixture resembles coarse crumbs.

   Tip: Use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

9. 9

   Sprinkle the crumb topping evenly over the cooled cake.

   Tip: Use a spatula or spoon to spread the topping evenly.

10. 10

    Bake the cake for an additional 10-15 minutes, or until the crumb topping is golden brown.

    Tip: Let the cake cool completely before serving.

11. 11

    Dust the cake with confectioner's sugar before serving, if desired.

    Tip: Store the cake in an airtight container at room temperature for up to 3 days.