# Crunchy cake

A rich, moist chocolate cake with smooth milk chocolate sauce and topped with a golden, crispy feuilletin crunch.

- Total time: 105 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSapcK8b7/
- Recipe page: https://www.cliprecipe.com/recipe/fdaa08b6-2f82-41f6-b4b0-b611b8dda3f8
- Extracted: 2026-02-02

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