Directions
- 1Preheat your oven to 170°C. Grease and line a 23cm cake pan.
- 2In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla until smooth and slightly frothy.
- 3In another bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- 4Gradually add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
- 5Dissolve the instant coffee in the boiling water, then pour it slowly into the batter while stirring.
- 6Pour the batter into the prepared pan(s).
- 7Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- 8Let the cake cool in the pan for 10 minutes.
- 9Pour the double cream into a small saucepan and heat gently over medium heat until it just begins to simmer (do not boil).
- 10Remove from heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl.
- 11Let it sit for 1–2 minutes to soften the chocolate.
- 12Using a whisk or spatula, stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
- 13Let the ganache cool for a few minutes before using.
- 14Warm the chocolate spread in the microwave for about 10 seconds — just until it’s soft and spreadable, not hot.
- 15Add the warm chocolate spread to the feuillantine and gently mix, making sure it's fully coated and evenly combined.
- 16Pour the chocolate sauce over the cooled cake.
- 17Spread the crunch layer on top of the cake.
- 18Chill for 1 hour before serving.
Ingredients
- 2 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 feuillantine
- 3 tablespoons chocolate spread
Equipment
23cm cake panlarge bowlanother bowlsaucepanheatproof bowlwhiskspatulamicrowave
Tips
- Don't overmix the batter.
- The cake batter will be thin, which is normal and makes the cake moist.
- When making the ganache, do not boil the cream.
- Warm the chocolate spread only until soft and spreadable, not hot.
- Chill the assembled cake for 1 hour before serving.
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