Chocolate Crumble Cake

Chocolate crumble cake: a zebra cake covered with hazelnuts and tons of chocolate. Or how to turn a good cake, into a gorgeous one. Kind of makeup for cakes

The idea could not be simpler: you pick your favorite cake, and when you take it out of the oven, you just have to distribute lots of chocolate chips on top. The chocolate melts slightly thanks to the warm cake, and when cooled, chocolate is set and sticks to the cake, forming a crust of delicious crunchy chocolate, which reminded me of a crumble and hence the name. In this case, I used Callebaut white, milk and dark chocolate chips, along with some chopped hazelnuts. At the end of the post you can find a pic with a step by step guide.

You can use your favourite cake recipe, but I find the zebra cake makes this recipe still more spectacular. The zebra cake recipe is the same that I used for this Maltesers Cake I showed you last week, which is included in my new cook book, “Chocolate”, which will be released on the 15th October. It is available for pre-order in Amazon Spain and in The book depository, with a 10% discount and free delivery worldwide (in Spanish)

I hope you love it as much as I do!

Tarta MaltesersTarta Maltesers (corte)

Chocolate Crumble Cake

Chocolate Crumble Cake

{Chocolate Crumble Cake}

Prep time: 15 min

Cooking time: 45 min

Mold: 8 inches, square (20 cm)


    Zebra cake:

  • 4 eggs
  • 250 g sugar
  • 250 ml milk
  • 250 ml vegetable oil
  • 250 g flour
  • 16 g baking powder (1 sachet)
  • pinch of salt
  • 3 tbs cocoa powder
  • 3 tbs flour
  • Chocolate Hazelnut Crumble:

  • 200 g white, milk and dark chocolate chips
  • 50 g chopped hazelnuts


  1. Preheat oven to 350º F (180 ºC). Butter a 20cm/8in cake tin.
  2. Put the eggs and sugar and beat with an electric beater for about 3 minutes, until pale and fluffy. Add milk, oil and mix. Add flour and baking powder and whisk until smooth
  3. Pour half of the mixture into a separate bowl and stir in 3 tbs flour and set aside. In the other bowl, mix the cocoa, and stir until combined.
  4. Spoon two tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used
  5. Cook for 45 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean.
  6. Let sit for 5-10 minutes, and distribute evenly chocolate chips and hazelnuts on top. Chocolate will melt slightly, and when completely set, it will be attached to the cake.
  7. The easiest way to slice the cake, is to turn it upside down (so that the chocolate side is down)


Chocolate Crumble Cake