Crunchy Chocolate Cake
Directions
- 1Crack 2 large eggs into a large bowl.
- 2Add 350g of granulated sugar to the eggs.
- 3Whisk together the eggs and sugar until smooth and slightly frothy.
- 4Pour 100ml of vegetable oil into the mixture and whisk again.
- 5Add 185ml of milk and 1 tbsp of vanilla extract to the mixture and whisk.
- 6Sift 280g of all-purpose flour into a separate bowl.
- 7Sift 50g of unsweetened cocoa powder into the flour.
- 8Add 1 tbsp of baking powder and ½ tbsp of baking soda to the dry ingredients and mix.
- 9Gradually add the dry ingredients to the wet mixture and stir until just combined.
- 10Dissolve 1 tsp of instant coffee in 170ml of boiling water.
- 11Pour the coffee and hot water mixture slowly into the batter while stirring.
- 12Preheat your oven to 170°C and grease and line a 23cm cake pan.
- 13Pour the batter into the prepared cake pan.
- 14Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
- 15Heat 270ml of double cream in a small saucepan until it just begins to simmer.
- 16Remove from heat and pour the hot cream over 190g of chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
- 17Stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
- 18Let the chocolate ganache cool for a few minutes.
- 19Pour the chocolate ganache over the cooled cake.
- 20Warm 3 tablespoons of chocolate spread in the microwave for about 10 seconds until soft.
- 21Pour the warmed chocolate spread over 150g of feuilletine and gently mix until fully coated.
- 22Spread the feuilletine crunch layer on top of the chocolate ganache.
- 23Chill for 1 hour before serving.
Ingredients
- 2 units large eggs, room temperature
- 350 g granulated sugar
- 100 ml vegetable oil
- 185 ml milk room temp
- 1 tbsp vanilla extract
- 280 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 tbsp baking powder
- 0.5 tbsp baking soda
- 1 tsp instant coffee
- 170 ml boiling water
- 270 ml double cream
- 190 g milk chocolate chopped
- 150 g feuilletine
- 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.
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