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Crunchy Chocolate Cake with Milk Chocolate Ganache
Dessert

Crunchy Chocolate Cake with Milk Chocolate Ganache

1 u 50 minVoor 12Nutri-Score D€€
van @therealriham2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • eggs (large, room temperature)Zuivel2 stukken
  • granulated sugarVoorraadkast350 g
  • vegetable oilVoorraadkast100 ml
  • milk (room temperature)Zuivel185 ml
  • vanilla extractVoorraadkast15 ml
  • all-purpose flour (sifted)Granen280 g
  • unsweetened cocoa powder (sifted)Voorraadkast50 g
  • baking powderVoorraadkast15 g
  • baking sodaVoorraadkast7 g
  • instant coffeeVoorraadkast2 g
  • boiling water (boiling)Overig170 ml
  • double creamZuivel270 ml
  • milk chocolate (chopped)Voorraadkast190 g
  • feuilletineBakkerij150 g
  • chocolate spread (warmed until soft)Voorraadkast60 g

per portie

Voedingswaarden

310kcal

Koolhydraten
40 g
Eiwitten
5 g
Vetten
15 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Taartvorm
  • Mengkom ×3
  • Garde
  • Zeef
  • Steelpan
  • Spatel
  • Magnetron

stap voor stap

Bereiding

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 170 °C.
    • Grease and line a 23 cm cake pan.
    Stap 1

  2. Mix the wet ingredients

    • In a large bowl, whisk together the eggs, sugar, oil, milk and vanilla until smooth and slightly frothy.
    Stap 2

  3. Combine the dry ingredients

    • In another bowl, sift together the flour, cocoa powder, baking powder and baking soda.
    Stap 3

  4. Combine wet and dry

    • Gradually add the dry ingredients to the wet mixture.
    • Stir until just combined, without overmixing.
    Stap 4

  5. Add the coffee and hot water

    • Dissolve the instant coffee in the boiling water.
    • Pour it slowly into the batter while stirring; the batter will be thin, which is normal and keeps the cake moist.
    Stap 5

  6. Bake the cake

    • Pour the batter into the prepared pan.
    • Bake until a toothpick inserted in the center comes out clean.
    Stap 6

  7. Cool the cake

    • Let the cake cool in the pan.
    Stap 7

  8. Make the milk chocolate ganache

    • Heat the double cream gently in a small saucepan over medium heat until it just begins to simmer, without boiling.
    • Remove from the heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl.
    • Let it sit so the chocolate softens.
    Stap 8

  9. Stir the ganache until smooth

    • Stir slowly from the center outward with a whisk or spatula until smooth, glossy and fully combined.
    • Let it cool a few minutes before using; the sauce thickens as it cools.
    Stap 9

  10. Prepare the feuilletine crunch

    • Warm the chocolate spread in the microwave just until soft and spreadable, not hot.
    • Add it to the feuilletine and mix gently until fully and evenly coated.
    Stap 10

  11. Assemble and chill

    • Pour the chocolate sauce over the cooled cake.
    • Spread the crunch layer on top.
    • Chill before serving.
    Stap 11
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