Crunchy Chocolate Cake
Crunchy Chocolate Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong coffee, or hot water
For the Crunchy Topping
- 200 grams milk chocolate, chopped
- 100 grams dark chocolate, chopped
- 50 grams unsalted butter
- 1 cup crushed chocolate sandwich cookies, without cream
- 1/2 cup toasted chopped pecans, optional
For the Chocolate Ganache
- 1 cup heavy cream
- 200 grams bittersweet chocolate, finely chopped
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease and flour a 9-inch (23cm) round cake pan. Line the bottom of the pan with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
⏱️ 3 min
- 3
In a separate medium-sized bowl, whisk together the granulated sugar, packed light brown sugar, buttermilk, vegetable oil, large eggs, and vanilla extract until all ingredients are well combined and smooth.
⏱️ 5 min
- 4
Gradually add the wet ingredient mixture into the dry ingredients. Mix with a whisk or a spatula until the ingredients are just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Carefully pour the hot strong coffee (or hot water) into the batter. Whisk until the batter is completely smooth and appears thin. This thin consistency is normal for this recipe.
⏱️ 2 min
- 6
Pour the prepared batter into the greased and floured cake pan. Bake in the preheated oven for 30-35 minutes. The cake is done when a wooden skewer inserted into the center comes out with moist crumbs attached.
⏱️ 35 min•🌡️ 180
- 7
Allow the cake to cool in its pan on a wire rack for 10-15 minutes. After this initial cooling, carefully invert the cake onto the wire rack to cool completely before proceeding.
⏱️ 45 min
- 8
While the cake is cooling, prepare the crunchy topping. In a microwave-safe bowl, combine the chopped milk chocolate, chopped dark chocolate, and unsalted butter. Microwave in short 30-second intervals, stirring well after each interval, until the mixture is fully melted and smooth.
⏱️ 5 min
- 9
Stir the crushed chocolate sandwich cookies (ensure the cream filling is removed if using Oreos) and the optional toasted chopped pecans into the melted chocolate mixture. Mix until the cookies and pecans are evenly coated.
⏱️ 3 min
- 10
In a small saucepan, heat the heavy cream over medium heat. Heat until small bubbles just begin to form around the edges, indicating it's simmering. Remove the saucepan from the heat immediately.
⏱️ 5 min
- 11
Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. After 5 minutes, whisk the mixture until it is completely smooth and has a glossy appearance.
⏱️ 7 min
- 12
Once the cake has cooled completely, spread the crunchy chocolate topping evenly over the entire top surface of the cake. Allow this layer to set slightly, either at room temperature for about 15-20 minutes or in the refrigerator for 5-10 minutes, until it is firm but still spreadable.
⏱️ 20 min
- 13
Pour the still-liquid chocolate ganache over the crunchy topping. Allow the ganache to spread naturally and drip down the sides of the cake for an appealing finish.
⏱️ 2 min
- 14
Place the assembled cake in the refrigerator for a minimum of 30 minutes, or until the chocolate ganache has firmed up. Once set, slice the cake and serve.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Chocolate Cake
For the Cake
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong coffee, or hot water
For the Crunchy Topping
- 200 grams milk chocolate, chopped
- 100 grams dark chocolate, chopped
- 50 grams unsalted butter
- 1 cup crushed chocolate sandwich cookies, without cream
- 1/2 cup toasted chopped pecans, optional
For the Chocolate Ganache
- 1 cup heavy cream
- 200 grams bittersweet chocolate, finely chopped
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease and flour a 9-inch (23cm) round cake pan. Line the bottom of the pan with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
⏱️ 3 min - 3
In a separate medium-sized bowl, whisk together the granulated sugar, packed light brown sugar, buttermilk, vegetable oil, large eggs, and vanilla extract until all ingredients are well combined and smooth.
⏱️ 5 min - 4
Gradually add the wet ingredient mixture into the dry ingredients. Mix with a whisk or a spatula until the ingredients are just combined. Be careful not to overmix the batter.
⏱️ 3 min - 5
Carefully pour the hot strong coffee (or hot water) into the batter. Whisk until the batter is completely smooth and appears thin. This thin consistency is normal for this recipe.
⏱️ 2 min - 6
Pour the prepared batter into the greased and floured cake pan. Bake in the preheated oven for 30-35 minutes. The cake is done when a wooden skewer inserted into the center comes out with moist crumbs attached.
⏱️ 35 min•🌡️ 180 - 7
Allow the cake to cool in its pan on a wire rack for 10-15 minutes. After this initial cooling, carefully invert the cake onto the wire rack to cool completely before proceeding.
⏱️ 45 min - 8
While the cake is cooling, prepare the crunchy topping. In a microwave-safe bowl, combine the chopped milk chocolate, chopped dark chocolate, and unsalted butter. Microwave in short 30-second intervals, stirring well after each interval, until the mixture is fully melted and smooth.
⏱️ 5 min - 9
Stir the crushed chocolate sandwich cookies (ensure the cream filling is removed if using Oreos) and the optional toasted chopped pecans into the melted chocolate mixture. Mix until the cookies and pecans are evenly coated.
⏱️ 3 min - 10
In a small saucepan, heat the heavy cream over medium heat. Heat until small bubbles just begin to form around the edges, indicating it's simmering. Remove the saucepan from the heat immediately.
⏱️ 5 min - 11
Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. After 5 minutes, whisk the mixture until it is completely smooth and has a glossy appearance.
⏱️ 7 min - 12
Once the cake has cooled completely, spread the crunchy chocolate topping evenly over the entire top surface of the cake. Allow this layer to set slightly, either at room temperature for about 15-20 minutes or in the refrigerator for 5-10 minutes, until it is firm but still spreadable.
⏱️ 20 min - 13
Pour the still-liquid chocolate ganache over the crunchy topping. Allow the ganache to spread naturally and drip down the sides of the cake for an appealing finish.
⏱️ 2 min - 14
Place the assembled cake in the refrigerator for a minimum of 30 minutes, or until the chocolate ganache has firmed up. Once set, slice the cake and serve.
⏱️ 30 min