# Crunchy Chocolate Cake

A rich, moist chocolate cake with smooth milk chocolate sauce topped with a golden, crispy feuilletine crunch, offering a perfect mix of softness, creaminess, and irresistible crunch.

- Total time: 100 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- whisk
- sieve
- cake pan
- saucepan
- spatula
- toothpick
- microwave

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNd7B1aWe/
- Recipe page: https://www.cliprecipe.com/recipe/0a301699-f896-49af-af47-e91049f154da
- Extracted: 2025-10-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt