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Crunchy Chocolate Cake with Milk Chocolate Ganache
Dessert

Crunchy Chocolate Cake with Milk Chocolate Ganache

1 h 50 minServes 12Nutri-Score D€€
from @therealriham2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • eggs (large, room temperature)Dairy2 pieces
  • granulated sugarPantry350 g
  • vegetable oilPantry100 ml
  • milk (room temperature)Dairy185 ml
  • vanilla extractPantry15 ml
  • all-purpose flour (sifted)Grains280 g
  • unsweetened cocoa powder (sifted)Pantry50 g
  • baking powderPantry15 g
  • baking sodaPantry7 g
  • instant coffeePantry2 g
  • boiling water (boiling)Other170 ml
  • double creamDairy270 ml
  • milk chocolate (chopped)Pantry190 g
  • feuilletineBakery150 g
  • chocolate spread (warmed until soft)Pantry60 g

per serving

Nutrition

310kcal

Carbs
40 g
Proteins
5 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan
  • Mixing bowl ×3
  • Whisk
  • Sieve
  • Saucepan
  • Spatula
  • Microwave

step by step

Method

  1. Preheat the oven and prepare the pan

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

  2. Mix the wet ingredients

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

  3. Combine the dry ingredients

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

  4. Combine wet and dry

    • Gradually add the dry ingredients to the wet mixture.
    • Stir until just combined, without overmixing.
    Step 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.
    Step 5

  6. Bake the cake

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

  7. Cool the cake

    • Let the cake cool in the pan.
    Step 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.
    Step 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.
    Step 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.
    Step 10

  11. Assemble and chill

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