Ingredients
Units
Scale
Oat Crumb Topping:
- 1/2 cup plain flour
- 1/2 cup rolled oats
- 1/4 cup white sugar
- 1/2 cup shortening
- 1/2 teaspoon vanilla powder
Chocolate Crumb Topping:
- 1/2 cup plain flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cocoa powder
- 4 tablespoons melted butter
Chocolate Bundt:
- 1 box chocolate cake mix
- 1 cup plain flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1/4 teaspoon cinnamon
- 1 cup coffee
- 1/2 cup oil
- 1/2 cup sour cream
- 2 eggs
Simple Icing Drizzle:
- 1 1/2 cups icing sugar
- 1 teaspoon vanilla
- 2-3 tablespoons whole milk
Instructions
- In a small bowl, combine all ingredients for the oat crumb topping. Set aside.
- In another small bow, combine all ingredients for the chocolate crumb topping. Set aside.
- Preheat oven to 350 degrees F. and grease a bundt pan.
- In a large bowl, whisk together chocolate cake mix, flour, baking powder, cocoa and cinnamon. In a separate medium bowl, whisk together coffee, oil, sour cream and eggs until smooth and lump free. Add the dry ingredients 1/2 cup at a time. Whisking until a smooth cake batter forms.
- Pour into the prepared bundt pan. Lightly tap the pan against the counter to release any air bubbles. Sprinkle the oat crumb topping all around the bundt, then sprinkle the chocolate crumb topping.
- Bake for about 30-32 minutes or until cake tester comes out clean.
- Let cool completely in the pan on a wire rack. Once cooled and loosened from the pan, place a cake dish over the bundt. Quickly, but gently turn the bundt over and lift the pan. Take another cake plate and place it over the bundt to turn it over again so the crumbs are facing the top. In one swift movement, turn the cake over. Sprinkle the loosened crumbs back over the cake.
- In a small bowl, make simple icing and drizzle over bundt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
