Mini Egg Crunch Cake
Directions
- 1Crack three room temperature eggs into a bowl and whisk them for 5 to 7 minutes on high speed until they triple in volume and turn a pale yellow color.
- 2Add 345 grams of granulated white sugar and whisk for 2 to 3 minutes.
- 3Stir in 105 ml of vegetable oil, 225 grams of yogurt, and 2 teaspoons of vanilla flavoring.
- 4Whisk on low speed for about 45 seconds.
- 5In a separate bowl, sift 75 grams of cocoa powder into 150 ml of hot water and add 2 tablespoons of instant coffee.
- 6Mix until fully dissolved, forming a thick paste.
- 7Add the cocoa powder mixture to the egg batter and whisk for 30 to 45 seconds.
- 8In another bowl, sift 240 grams of plain flour, 2 teaspoons of bicarbonate soda, and 1.5 teaspoons of baking powder.
- 9Fold the dry mixture into the wet batter.
- 10Add a small pinch of salt and fold it in.
- 11Grease a tray with vegetable oil or butter.
- 12Pour the cake batter into the greased tray.
- 13Bake in the oven at 160 degrees Celsius for 30 to 40 minutes, performing the toothpick test and covering with foil if needed.
- 14Over a double boiler, melt 200 grams of milk chocolate, 100 grams of dark chocolate, and 300 ml of double cream until the chocolate fully melts.
- 15Set the ganache aside to cool.
- 16Using the same double boiler technique, melt 200 grams of milk chocolate.
- 17Add 100 grams of cornflakes to the melted chocolate and fold until fully covered.
- 18Spread the cooled ganache over the baked cake.
- 19Layer the cornflake mixture on top of the ganache.
- 20Finish by topping with crunched mini eggs and full mini eggs.
Ingredients
- 3 room temperature eggs
- 345 grams granulated white sugar
- 105 ml vegetable oil
- 225 grams yogurt
- 2 teaspoons vanilla flavoring
- 150 ml hot water
- 75 grams cocoa powder
- 2 tablespoons instant coffee
- 240 grams plain flour
- 2 teaspoons bicarbonate soda
- 1.5 teaspoons baking powder
- 1 pinch salt
- 200 grams milk chocolate
- 100 grams dark chocolate
- 300 ml double cream
- 200 grams milk chocolate
- 100 grams cornflakes
- crunched mini eggs
- full mini eggs
Equipment
bowlwhiskoventrayfoildouble boilerpotpaper towel
Tips
- When whisking eggs, they should triple in volume and turn a nice yellow-pale color.
- Perform the toothpick test to check if the cake is cooked through.
- Cover the cake with foil if the outside is cooking faster than the inside.
- Ensure cornflakes are fully covered with melted chocolate for full flavor.
- When mixing dry ingredients into batter, fold them in instead of whisking.
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