Chocolate Crumble Cake


Using a standard sweet muffin or cake batter deposit into a paper-lined sponge tin.

Only three quarters fill.

Using Barker’s Professional Chocolate Classic Creme pipe a swirl shape on top of the batter.

Sprinkle a crumble topping on top of the Classic Creme (not too much crumble).

Bake at 180°C for approximately 22 to 25 minutes or until golden brown in colour.

Remove from the oven and cool.

Note: Make sure the cake or muffin batter is not too runny.


Chocolate Crumble Cake

Chocolate Crumble Cake

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