Choco Crispie Chocolate Cake

Name: Choco Crispie Chocolate Cake with Whipped Cream and Ganache
Total time: 90 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Butter; 100 Grams of Caster sugar; 2 Piece of Organic Eggs; 5 ML of Vanilla essence; 100 Grams of Plain flour; 5 Grams of Baking powder; 0 Tsp of Salt; 30 Grams of Cocoa powder; 100 ML of Water; 200 ML of Double Chocolate Milk; 50 Grams of Cocoa Rice Puffs; 150 Grams of Milk chocolate; 100 ML of Whipping cream; 150 ML of Whipping cream; 50 Grams of Condensed milk; 60 Grams of Cream cheese

with Whipped Cream and Ganache

The viral cake everyone’s talking about — gooey chocolate, luscious whip, and topped with crispy cereal crunch. Served straight from the pan and impossible to resist!

1 Reviews

Cals 901 · Prot 13 · Carbs 67 · Fat 43

Family Friendly

Vegetarian

90 min

Choco Crispie Chocolate Cake with Whipped Cream and Ganache

The viral cake everyone’s talking about — gooey chocolate, luscious whip, and topped with crispy cereal crunch. Served straight from the pan and impossible to resist!

1 Reviews

Cals 901 · Prot 13 · Carbs 67 · Fat 43

Family Friendly

Vegetarian

Ingredients

Chocolate cake

Butter 4*

100 Grams

Caster sugar

100 Grams

Organic Eggs 5*

2 Piece

Vanilla essence

5 ML

Plain flour 10*11*

100 Grams

Baking powder

5 Grams

Salt

0.3 Tsp

Cocoa powder

30 Grams

Water

100 ML

Double Chocolate Milk 4*

200 ML

Cocoa Rice Puffs 11*

50 Grams

Chocolat ganache

Milk chocolate 4*9*

150 Grams

Whipping cream 4*

100 ML

Whipped cream

Whipping cream 4*

150 ML

Condensed milk 4*

50 Grams

Cream cheese 4*

60 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2695 / 901
Fats (g)	43.1
of which saturated (g)	16.7
Carbohydrates (g)	67
of which sugars (g)	49.4
Fibers (g)	1.6
Proteins (g)	12.8
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep wet and dry ingredients

Preheat the oven to 170°C (no fan).
In a large bowl, add the 100g butter, cover, and gently heat in the microwave for 1 min until melted.
Add the 100g sugar and whisk until smooth, with most of the crystals dissolved.
Add the vanilla, and whisk in the eggs one at a time, until creamy.
In a small bowl, sift the flour, baking powder, a pinch of salt, and cocoa powder (reserving 1 tsp for dusting).

2 Combine

Boil the measured water in a kettle.
Add the dry ingredients into the wet ingredients, and gently whisk to combine.
Add the boiled measured water, and whisk until smooth.

Tip! The hot water will help dissolve the rest of the sugar and create a spongier cake. The cake batter will be on the looser side.

3 Bake

Grease a 30x20 cm baking pan, or any oven-safe dish you can serve the cake directly from.
Pour the batter into the pan and bake in the center rack of the oven for 25-30 min, or until a toothpick comes out clean.
Using a fork, poke holes throughout the cake.
Pour over the double chocolate milk to absorb.
Chill in the fridge for 30 min.

4 Whip cream

Meanwhile, make the whipped cream.
In a large bowl, whisk the 150ml whipping cream for 3-4 min until you have stiff peaks.
Whisk in the condensed milk and cream cheese for 1 min until smooth and creamy.
Remove the cooled cake from the fridge, and spread the whipped cream on top.
Chill in the fridge again, while you prep the ganache and cocoa rice puffs.

5 Melt chocolate

In a small bowl, add the milk chocolate and 100ml whipping cream.
Heat the bowl in the microwave for 30 sec until warm, and mix until it's smooth and glossy - This is your chocolate ganache.
Reserve 1 tsp of the chocolate ganache, then pour the rest over the cake.
Chill the cake in the fridge for another 20 min to set.

6 Make cocoa puffs and serve

In a container with a lid, mix the cocoa rice puffs with the reserved chocolate ganache.
Sprinkle over the remaining cocoa powder, close the lid, and shake until all the cocoa rice puffs are fully coated.
When ready to serve, top the cake with the cocoa rice puffs.
Use a large serving spoon to scoop out the cake onto plates, and enjoy!

Tip! This cake is rich and moist and best enjoyed with the soft whipped cream and gooey chocolate ganache. Prefer it firmer? Let it chill in the fridge for an hour or even overnight.