Crunchy cake
105 mins
Serves 1
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Crunchy cake
tiktok.com
105 mins
Serves 1
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Directions
1
Preheat your oven to 170°C. Grease and line a 23cm cake pan.
2
Preheat your oven to 170°C. Grease and line a 23cm cake pan.
3
Preheat your oven to 170°C. Grease and line a 23cm cake pan.
4
In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla until smooth and slightly frothy.
5
In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla until smooth and slightly frothy.
6
In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla until smooth and slightly frothy.
7
In another bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
8
In another bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
9
In another bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
10
Gradually add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
11
Gradually add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
12
Gradually add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
13
Dissolve the instant coffee in the boiling water, then pour it slowly into the batter while stirring.
14
Dissolve the instant coffee in the boiling water, then pour it slowly into the batter while stirring.
15
Dissolve the instant coffee in the boiling water, then pour it slowly into the batter while stirring.
16
Pour the batter into the prepared pan(s).
17
Pour the batter into the prepared pan(s).
18
Pour the batter into the prepared pan(s).
19
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
20
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
21
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
22
Let the cake cool in the pan for 10 minutes.
23
Let the cake cool in the pan for 10 minutes.
24
Let the cake cool in the pan for 10 minutes.
25
Pour the double cream into a small saucepan and heat gently over medium heat until it just begins to simmer (do not boil).
26
Pour the double cream into a small saucepan and heat gently over medium heat until it just begins to simmer (do not boil).
27
Pour the double cream into a small saucepan and heat gently over medium heat until it just begins to simmer (do not boil).
28
Remove from heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl.
29
Remove from heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl.
30
Remove from heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl.
31
Let it sit for 1–2 minutes to soften the chocolate.
32
Let it sit for 1–2 minutes to soften the chocolate.
33
Let it sit for 1–2 minutes to soften the chocolate.
34
Using a whisk or spatula, stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
35
Using a whisk or spatula, stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
36
Using a whisk or spatula, stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.
37
Let the ganache cool for a few minutes before using.
38
Let the ganache cool for a few minutes before using.
39
Let the ganache cool for a few minutes before using.
40
Warm the chocolate spread in the microwave for about 10 seconds — just until it’s soft and spreadable, not hot.
41
Warm the chocolate spread in the microwave for about 10 seconds — just until it’s soft and spreadable, not hot.
42
Warm the chocolate spread in the microwave for about 10 seconds — just until it’s soft and spreadable, not hot.
43
Add the warm chocolate spread to the feuillantine and gently mix, making sure it's fully coated and evenly combined.
44
Add the warm chocolate spread to the feuillantine and gently mix, making sure it's fully coated and evenly combined.
45
Add the warm chocolate spread to the feuillantine and gently mix, making sure it's fully coated and evenly combined.
46
Pour the chocolate sauce over the cooled cake.
47
Pour the chocolate sauce over the cooled cake.
48
Pour the chocolate sauce over the cooled cake.
49
Spread the crunch layer on top of the cake.
50
Spread the crunch layer on top of the cake.
51
Spread the crunch layer on top of the cake.
52
Chill for 1 hour before serving.
53
Chill for 1 hour before serving.
54
Chill for 1 hour before serving.
Ingredients
2 large eggs, room temperature
2 large eggs, room temperature
2 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 feuillantine
150 g feuillantine
150 g feuillantine
3 tablespoons chocolate spread
3 tablespoons chocolate spread
3 tablespoons chocolate spread
Equipment
23cm cake pan
large bowl
another bowl
saucepan
heatproof bowl
whisk
spatula
microwave
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.