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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Ever heard this quote? “Chocolate is the answer. Who cares what the question is.” Well, that is exactly what you’d think about this Buttermilk-Chocolate Chip Crumb cake. Only the cake is buttermilk-flavored, the chocolate are in the form of delicious chips, and the topping is a delectably rich streusel.
The term originally comes from the German word “streusel”, which means something scattered or sprinkled. Now in baking, it is a type of topping that mainly consists of flour, butter, and sugar. In some modern recipes, however, some pastry chefs add spices and different types of nuts in it.
Now, the consistency of this type of topping is rather crumbly, with scattered powdery clumps in the mix. It is often used as a topping for not only cake but also cupcakes, muffins, breads, pies, and other pastries.
This recipe doesn’t actually require an elaborate assembly, but you would need over an hour to bake it. However, with such luscious results, who cares how long it takes, right?
This is an adapted recipe from Lisa Yockelson’s Chocolate Chocolate.
Note: If you prefer, you can also use crushed Italian dark chocolate for this recipe. As long as it has chocolate bits, along with butter and streusel topping, then you’re golden.
Proudly serve to family and friends during special occasions, or just whenever you feel like it. We bet they’d appreciate it either way.
Buon appetito!
Reading by the recipe, I think I can whip this up.. Let me try this at home.