The Viral Cake of the moment Chocolate Crunch Cake

By Savor Easy · 70 min

Ingredients

Instructions

1. Preheat the oven to 170°C (340°F).
2. In a bowl, mix the sugar, eggs and oil. Add the yogurt, milk and vanilla.
3. Sift in the flour, cocoa powder, baking powder, baking soda and salt, and mix well.
4. In a glass, stir the instant coffee into the hot water, then pour into the batter and mix.
5. Grease a 9x9 inch baking dish or pan and line it with parchment. Pour in the batter.
6. Bake for 25 to 30 minutes, until a toothpick inserted comes out clean.
7. Let the cake cool. Level the dome if you like.
8. For the feuilletine flakes, beat the butter and powdered sugar until smooth, then add the egg whites and vanilla and mix well. Add the flour and mix until smooth.
9. Spread the feuilletine batter thinly and evenly on a large parchment-lined sheet pan. Bake at 160°C (320°F) for 7 to 10 minutes, until golden. Let cool, then crush into flakes.
10. For the ganache, stir the semi-sweet chocolate into the hot cream until fully melted.
11. Mix about 1/2 cup of ganache into the feuilletine flakes.
12. Spread the remaining ganache over the cooled, leveled cake and top with the ganache-coated flakes.
13. Chill in the fridge, or serve right away.

Summarized from Savor Easy's video. Watch it for the details.

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