Crunchy Chocolate Cake

100 mins
Serves 1
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Directions

  1. 1Crack 2 large eggs into a large bowl.
  2. 2Crack 2 large eggs into a large bowl.
  3. 3Crack 2 large eggs into a large bowl.
  4. 4Add 350g of granulated sugar to the eggs.
  5. 5Add 350g of granulated sugar to the eggs.
  6. 6Add 350g of granulated sugar to the eggs.
  7. 7Whisk together the eggs and sugar until smooth and slightly frothy.
  8. 8Whisk together the eggs and sugar until smooth and slightly frothy.
  9. 9Whisk together the eggs and sugar until smooth and slightly frothy.
  10. 10Pour 100ml of vegetable oil into the mixture and whisk again.
  11. 11Pour 100ml of vegetable oil into the mixture and whisk again.
  12. 12Pour 100ml of vegetable oil into the mixture and whisk again.
  13. 13Add 185ml of milk and 1 tbsp of vanilla extract to the mixture and whisk.
  14. 14Add 185ml of milk and 1 tbsp of vanilla extract to the mixture and whisk.
  15. 15Add 185ml of milk and 1 tbsp of vanilla extract to the mixture and whisk.
  16. 16Sift 280g of all-purpose flour into a separate bowl.
  17. 17Sift 280g of all-purpose flour into a separate bowl.
  18. 18Sift 280g of all-purpose flour into a separate bowl.
  19. 19Sift 50g of unsweetened cocoa powder into the flour.
  20. 20Sift 50g of unsweetened cocoa powder into the flour.
  21. 21Sift 50g of unsweetened cocoa powder into the flour.
  22. 22Add 1 tbsp of baking powder and ½ tbsp of baking soda to the dry ingredients and mix.
  23. 23Add 1 tbsp of baking powder and ½ tbsp of baking soda to the dry ingredients and mix.
  24. 24Add 1 tbsp of baking powder and ½ tbsp of baking soda to the dry ingredients and mix.
  25. 25Gradually add the dry ingredients to the wet mixture and stir until just combined.
  26. 26Gradually add the dry ingredients to the wet mixture and stir until just combined.
  27. 27Gradually add the dry ingredients to the wet mixture and stir until just combined.
  28. 28Dissolve 1 tsp of instant coffee in 170ml of boiling water.
  29. 29Dissolve 1 tsp of instant coffee in 170ml of boiling water.
  30. 30Dissolve 1 tsp of instant coffee in 170ml of boiling water.
  31. 31Pour the coffee and hot water mixture slowly into the batter while stirring.
  32. 32Pour the coffee and hot water mixture slowly into the batter while stirring.
  33. 33Pour the coffee and hot water mixture slowly into the batter while stirring.
  34. 34Preheat your oven to 170°C and grease and line a 23cm cake pan.
  35. 35Preheat your oven to 170°C and grease and line a 23cm cake pan.
  36. 36Preheat your oven to 170°C and grease and line a 23cm cake pan.
  37. 37Pour the batter into the prepared cake pan.
  38. 38Pour the batter into the prepared cake pan.
  39. 39Pour the batter into the prepared cake pan.
  40. 40Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  41. 41Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  42. 42Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  43. 43Heat 270ml of double cream in a small saucepan until it just begins to simmer.
  44. 44Heat 270ml of double cream in a small saucepan until it just begins to simmer.
  45. 45Heat 270ml of double cream in a small saucepan until it just begins to simmer.
  46. 46Remove from heat and pour the hot cream over 190g of chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
  47. 47Remove from heat and pour the hot cream over 190g of chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
  48. 48Remove from heat and pour the hot cream over 190g of chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
  49. 49Stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
  50. 50Stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
  51. 51Stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
  52. 52Let the chocolate ganache cool for a few minutes.
  53. 53Let the chocolate ganache cool for a few minutes.
  54. 54Let the chocolate ganache cool for a few minutes.
  55. 55Pour the chocolate ganache over the cooled cake.
  56. 56Pour the chocolate ganache over the cooled cake.
  57. 57Pour the chocolate ganache over the cooled cake.
  58. 58Warm 3 tablespoons of chocolate spread in the microwave for about 10 seconds until soft.
  59. 59Warm 3 tablespoons of chocolate spread in the microwave for about 10 seconds until soft.
  60. 60Warm 3 tablespoons of chocolate spread in the microwave for about 10 seconds until soft.
  61. 61Pour the warmed chocolate spread over 150g of feuilletine and gently mix until fully coated.
  62. 62Pour the warmed chocolate spread over 150g of feuilletine and gently mix until fully coated.
  63. 63Pour the warmed chocolate spread over 150g of feuilletine and gently mix until fully coated.
  64. 64Spread the feuilletine crunch layer on top of the chocolate ganache.
  65. 65Spread the feuilletine crunch layer on top of the chocolate ganache.
  66. 66Spread the feuilletine crunch layer on top of the chocolate ganache.
  67. 67Chill for 1 hour before serving.
  68. 68Chill for 1 hour before serving.
  69. 69Chill for 1 hour before serving.

Ingredients

  • 2 units large eggs, room temperature
  • 2 units large eggs, room temperature
  • 2 units large eggs, room temperature
  • 350 g granulated sugar
  • 350 g granulated sugar
  • 350 g granulated sugar
  • 100 ml vegetable oil
  • 100 ml vegetable oil
  • 100 ml vegetable oil
  • 185 ml milk room temp
  • 185 ml milk room temp
  • 185 ml milk room temp
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 280 g all-purpose flour
  • 280 g all-purpose flour
  • 280 g all-purpose flour
  • 50 g unsweetened cocoa powder
  • 50 g unsweetened cocoa powder
  • 50 g unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 0.5 tbsp baking soda
  • 0.5 tbsp baking soda
  • 0.5 tbsp baking soda
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 170 ml boiling water
  • 170 ml boiling water
  • 170 ml boiling water
  • 270 ml double cream
  • 270 ml double cream
  • 270 ml double cream
  • 190 g milk chocolate chopped
  • 190 g milk chocolate chopped
  • 190 g milk chocolate chopped
  • 150 g feuilletine
  • 150 g feuilletine
  • 150 g feuilletine
  • 3 tablespoons chocolate spread
  • 3 tablespoons chocolate spread
  • 3 tablespoons chocolate spread

Equipment

large bowlwhisksievecake pansaucepanspatulatoothpickmicrowave

Tips

  • Do not overmix the batter when combining wet and dry ingredients.
  • The batter will be thin after adding coffee and hot water, which is normal and makes the cake moist.
  • Warm the chocolate spread in the microwave for about 10 seconds, just until it's soft and spreadable, not hot, to mix with feuilletine.
  • Chill the assembled cake for 1 hour before serving.