Categories: Cakes

Ingredients

• Crumble:
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup rye flour
• 3 Tbsp. cacao nibs
• 2 Tbsp. unsweetened cocoa powder
• 1/4 tsp. kosher salt
• 1/4 cup chilled unsalted butter, cut into pieces
• Cake and Assembly:
• Nonstick vegetable oil spray
• 3/4 cup all-purpose flour
• 3/4 cup rye flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 3/4 tsp baking soda
• 3/4 tsp. kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup buttermilk
• 1/4 cup plain whole- milk
• Greek yogurt

Directions

1. Crumble: Whisk granulated sugar, all-purpose flour, rye flour, cacao ribs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps- there should be no dry spots. Cover and chill.

2. Cake and Assembly: Preheat oven to 350 degrees. Coat a 9-inch diameter cake pan with nonstick spray and line with a parchment round.

3. Whisk all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
4. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add eggs and vanilla; mix until blended, about 2 minutes.
5. Reduce speed to low and add half of dry ingredients followed by buttermilk, mixing well after each addition. Repeat with remaining dry ingredients and yogurt (this is a stiffer batter). Scrape into prepared pan. Scatter crumble over.

6. Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, 60 -70 minutes. Let cake cool in pan on wire rack before turning out.

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