Chocolate Crunch Cake
with Nutella Ganache and Crispy Cornflakes
A rich, chocolatey cake with irresistible crunchy layers, inspired by the viral trend everyone’s been craving!
Kcal 548 · Prot 9 · Carbs 65 · Fat 28
Family Friendly
60 min
A rich, chocolatey cake with irresistible crunchy layers, inspired by the viral trend everyone’s been craving!
Kcal 548 · Prot 9 · Carbs 65 · Fat 28
Family Friendly
Ingredients
Chocolate cake
Plain flour
10*11*
200 Grams
Cocoa powder
30 Grams
Baking powder
5 Grams
Baking soda
5 Grams
White sugar
150 Grams
Water
250 ML
Instant coffee
5 Grams
Butter
4*
100 Grams
Vegetable oil
2 Tbsp
Sour cream
4*
90 Grams
Organic Eggs
5*
2 Piece
Vanilla essence
5 ML
Chocolate ganache
Nutella
2*4*9*
75 Grams
Whipping cream
4*
75 ML
Topping
Belgian dark chocolate
9*
60 Grams
Nutella
2*4*9*
100 Grams
Cornflakes
11*
100 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *2 Tree Nuts, *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) | 2281 / 548 |
| Fats (g) | 27.6 |
| of which saturated (g) | 12.9 |
| Carbohydrates (g) | 65 |
| of which sugars (g) | 39.5 |
| Fibers (g) | 1.3 |
| Proteins (g) | 9 |
| 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 dry ingredients
- Preheat the oven to 170°C (no fan).
- In a large bowl, sift in the flour, cocoa powder, baking powder, baking soda and a pinch of salt.
- Add the sugar and whisk well until combined.
- Set aside.
- Boil the measured water and pour into a cup or jug with a spout.
- Add the instant coffee and mix until dissolved.
2 Prep wet ingredients
- In a separate bowl, add the butter and melt in the microwave.
- Cool slightly, then whisk in the vegetable oil, sour cream, eggs and vanilla essence until creamy.
3 Combine batter
- Add the dry ingredients into the wet ingredients.
- Whisk until mostly combined, then pour in the hot coffee and mix really well.
- The batter will be smooth with a runny consistency.
Tip! The hot coffee won't impart much flavour, but will only enhance the rich chocolate in the cake, and dissolve the sugar.
4 Bake
- Grease a medium-sized baking dish.
- Pour the batter into the dish and bake in the centre rack of the oven for 30-35 minutes, or until a toothpick comes out clean in the centre.
- Cool the cake completely in the dish, or chill in the fridge for 30 min.
5 Make toppings
- Meanwhile, add the cream to a measuring jug and gently heat in the microwave for 20-30 sec. Do not boil.
- Add 75g nutella and whisk until smooth.
- In a separate bowl, melt the chocolate in the microwave or over a pot of simmering water.
- Add 100g nutella and mix until smooth.
- Lightly crush the cornflakes in the bag using your hands or a rolling pin.
- Add the crushed cornflakes to the bowl of chocolate and nutella, and mix until fully coated.
6 Serve
- Once the cake has cooled, use a sharp knife to poke a few holes into the cake and pour the ganache over the top.
- Spread so the surface is completely covered.
- Top with the cornflake crunch.
- The Chocolate Crunch Cake is best served immediately.
Tip! Store in an airtight container in the refrigerator for 1-2 days.
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