Crunchy chocolate cake with fueilletine

A rich, moist chocolat with smooth milk chocolate sauce and topped with a golden, crispy feuilletin crunch — every bite is a perfect mix of softness, creaminess, and irresistible crunch. 🍫✨

Moist Chocolate Cake

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

• ½ tbsp baking soda

• 1 tsp instant coffee

• 170 ml boiling water

1. Preheat your oven to 175°C .

Grease and line a 23cm cake pan.

2. Mix wet ingredients:

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

3. Combine dry ingredients:

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

4. Combine wet and dry:

Gradually add the dry ingredients to the wet mixture. Stir until just combined — don’t overmix.

5. Add the coffee and hot water:

Dissolve the instant coffee in the boiling water, then pour it slowly into the batter while stirring. The batter will be thin that’s normal and makes the cake moist.

6. Bake:

Pour the batter into the prepared pan(s).

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:

Let the cake cool in the pan for 10 minutes

Chocolate ganache:

•270ml double cream

•190g milk chocolate chopped

Instructions

1. Heat the cream:

Pour the double cream into a small saucepan and heat gently over medium heat until it just begins to simmer (do not boil).

2. Add the chocolate:

Remove from heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl. Let it sit for 1–2 minutes to soften the chocolate.

3. Stir until smooth:

Using a whisk or spatula, stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined.

4. Cool slightly:

Let it cool for a few minutes before using. The sauce will thicken as it cools

Crunch Layer (Feuilletine Crunch)

Ingredients

• 150 g feuillantine

• 3 tablespoons chocolate spread

1. Prepare the mixture:

Warm the chocolate spread in the microwave for about 10 seconds — just until it’s soft and spreadable, not hot.

Add it to the feuillantineand gently mix make sure its fully coated and evenly combined that will make it lose its crunch

Assemble the cake:

Pour the chocolate sauce over the cooled cake, then spread the crunch layer on top.

Chill for 1 hour before serving 🤎🍂

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