Chocolate Coffee Cake

Preheat the oven to 350F and line an 8x8 inch pan with parchment paper. Set aside.
Make the crumble. In a bowl, melt the butter completely. Add the sugar and cinnamon and whisk to combine. Add the flour and fold until incorporated and the mixture is crumbly.
⅓ cup unsalted butter, ½ cup granulated sugar, 1 teaspoon ground cinnamon, 1 cup all purpose flour
Separately, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
1 ¼ cups all purpose flour, ½ cup dark (dutch processed) cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon fine sea salt
Beat together the butter, vegetable oil, and sugar until well combined and fluffy. Add the eggs one at a time, mixing well in between each addition, followed by the vanilla extract. The mixture should be nice and fluffy.
¾ cup unsalted butter, ¼ cup vegetable oil, ¾ cup granulated sugar, 2 eggs, 1 tablespoon vanilla extract
Add the dry ingredients and mix while slowly pouring in the milk and coffee. I usually combine them into one measuring cup to make this easier.
¼ cup whole milk, ¼ cup strongly brewed coffee
Pour the batter into the prepared pan. Add the crumble evenly on top, then bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Let cool completely in the pan or for about 30 minutes if you wish to enjoy the cake slightly warm. Drizzle melted chocolate on top or dust with powdered sugar and dig in!