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5 from 2 reviews

Chocolate crunch cake

Recipe by Archersfood

A delicious, moist chocolate crunch cake. This recipe will easily become your go-to chocolate cake recipe, with a homemade chocolate ganache and the perfect crunch.

  • Total Time45 minutes
  • Yield9 servings

Ingredients

GANACHE

  • 3 cups, chopped (500g) dark chocolate couverture
  • Slightly over 2 cups (500ml) heavy whipping cream

CHOCOLATE CAKE

  • 1 ½ cups (300g) granulated sugar
  • ½ cup (60g) cocoa powder
  • 2 cups (240g) all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 eggs, room temperature
  • 1 cup+3 tbsp (290ml) warm milk
  • ½ cup (120ml) sunflower oil, or any vegetable oil
  • Slightly over ½ cup (120g) unsalted butter, melted

CRUNCH

  • About 4-5 cups (150g) puffies

Instructions

  1. Start by preparing a delicious chocolate ganache. Chop the chocolate; you will need 3 cups of chopped dark chocolate couverture (500g). In a cast-iron, warm up slightly over 2 cups (500ml) of heavy whipping cream. Once it starts simmering, turn off the stove and add the chopped chocolate. Let it sit untouched for about 5 minutes, after 5 minutes you can gently stir until the chocolate is fully melted.Let the ganache cool while we prepare the chocolate cake. Cover it with plastic wrap and, for now, leave it at the counter.
  2. Prepare the chocolate cake. Preheat the oven to 355°F 180 °C. prepare a 8inch 20cm square pan with parchment paper.
  3. In a large mixing bowl, combine 1 ½ cups (300g) granulated sugar, ½ cup (60g) cocoa powder, 2 cups (240g) all-purpose flour, 1 ½ tsp baking soda, 1 ½ tsp baking powder, and ½ tsp salt. You can sift the dry ingredients now or at the end when your mixture is ready.
  4. In a separate bowl, add 3 eggs, 1 cup + 3tbsp (290ml) of warm milk, ½ cup (120ml) sunflower oil, and slightly over ½ cup (120g) of unsalted melted butter. Mix it with a whisk until well combined.
  5. Pour the wet ingredients over the dry ingredients and mix with a whisk. Don’t overmix the batter. If there are lumps, pass them through a fine mesh or sieve. Pour the batter into the prepared square pan and bake for about 45-50 minutes. Check if it’s done by inserting a wooden toothpick in the center. A few moist crumbs should come out, no wet batter.
  6. Once baked, place the pan on top of a cooling rack and let it cool for 20 minutes, then remove from the pan, lifting the sides of the parchment paper, and let it cool completely.
  7. Build the cake: cut the sides and the top if it’s not straight. Slice the cake in half so you have two cakes. Use the same parchment paper to cover the pan and add one of the cake slices. Spread chocolate ganache. If you cut the sides of the cake, add ganache to the space, too. Add another cake layer and another thick layer of chocolate ganache. Cover the whole pan with the ganache. Sprinkle 4-5 cups (150g) of puffies over the top. Make sure to cover the entire surface. Refrigerate until the ganache has set. It can take about 1-3 hours. Slice and serve.
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1 slice for 9 servings

Find it online: https://archersfood.com/chocolate-crunch-cake/