Hazelnut Toffee Crumb Cake

Prep the cake...
0 Brew a fresh pot of coffee
2 Preheat your oven to 350 degrees and grease a 9” round cake pan or 11”x7” baking dish and line with parchment paper
3 Whisk 1 cup of all purpose flour with 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt in a large bowl 
4 In a separate bowl, whisk 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of a neutral oil, 2 large eggs and a teaspoon of pure vanilla extract until fully combined 
5 Add the wet ingredients to the dry ingredients and mix until just combined 
6 Add the 1/2 cup of fresh coffee and mix until evenly distributed
7 Transfer the batter into the prepared cake pan
Prep the crumble...
9 Combine 3/4 cup of brown sugar with 1/2 cup of chopped hazelnuts, 1/2 cup of toffee bits, 1 teaspoon of ground cinnamon and 1 1/4 cups of all purpose flour in a small bowl
10 Add 1/2 cup of melted butter and mix until large crumbs form
Assemble and bake...
12 Sprinkle the crumble evenly over the cake batter 
13 Bake the cake in a 350 degree oven for 44-48 minutes or until a toothpick will come out of the center clean
14 Transfer the cake pan onto a cooling rack and let the cake cool completely before transferring the cake out of the baking dish