Chocolate blackberry crumble cake
A chocolate berry cake with a lovely crunchy crumble topping that the whole family will enjoy.
|⅓ cup||Canola oil|
|1 cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|¼ cup||Cocoa powder|
|2½ tsp||Baking powder|
|¾ cup||Wholemeal flour|
|⅓ cup||Brown sugar|
- Heat oven to 160 degC fan bake. Grease a 20cm ring cake tin. In a large bowl, place egg, milk, oil, sugar and vanilla, then whisk to combine.
- Sift over flour, cocoa and baking powder and stir to combine. Stir in wholemeal flour and blackberries (fresh or frozen). Spread mixture into prepared cake tin.
- Combine crumble ingredients in a bowl and using your fingertips, rub the butter into the flour and sugar until it resembles breadcrumbs.
- Sprinkle crumble topping over the surface of the cake batter. Bake for 50 minutes.