Crunchy Triple Chocolate Cake

Ingredients

• 75 g caster sugar (for the cake)
• 25 g brown sugar (for the cake)
• 55 g salted butter (melted; for the cake)
• 100 ml buttermilk (for the cake)
• 75 g full-fat curd/yogurt (for the cake)
• 1 tsp vanilla (for the cake)
• 80 ml hot water (used to make the hot coffee for the cake)
• 1 tsp instant coffee (for the hot coffee used in the cake)
• 125 g all-purpose flour (for the cake)
• 35 g cocoa powder (for the cake)
• 0.75 tsp baking powder (for the cake)
• 0.5 tsp baking soda (for the cake)
• 150 g whole milk (for the chocolate soaking syrup)
• 20 g caster sugar (for the chocolate soaking syrup)
• 15 g cocoa powder (for the chocolate soaking syrup)
• 25 g dark chocolate (55–60% cocoa; chopped; for the syrup)
• 10 g salted butter (for the chocolate soaking syrup)
• 0.5 tsp instant coffee (for the chocolate soaking syrup)
• 0.5 tsp vanilla (for the chocolate soaking syrup)
• 150 g dark chocolate (chopped; for the cornflake crunch)
• 25 g butter (for the cornflake crunch)
• 100 g cornflakes (for the cornflake crunch)

Steps

1. 1

   Preheat the oven to 180°C. Grease and line a baking dish; the source does not specify its dimensions.

2. 2

   Whisk the melted salted butter with both sugars, the buttermilk, curd/yogurt, and cake vanilla until combined.

3. 3

   Sift in the all-purpose flour, cocoa powder, baking powder, and baking soda. Mix until almost combined.

4. 4

   Prepare the hot coffee by combining 80 ml hot water with 1 tsp instant coffee, then add it to the batter and gently mix until smooth.

5. 5

   Pour the batter into the prepared baking dish. Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.

6. 6

   Let the cake cool for about 15 minutes. Poke holes all over it with a skewer or fork.

7. 7

   In a saucepan, whisk together the whole milk, syrup sugar, cocoa powder, and instant coffee until smooth.

8. 8

   Heat the syrup mixture until steaming and just beginning to simmer, then take it off the heat.

9. 9

   Add the chopped dark chocolate to the hot syrup and whisk until melted. Stir in the salted butter and vanilla.

10. 10

    Slowly pour the warm syrup over the warm cake in 2–3 additions, allowing it to absorb between additions.

11. 11

    Melt the chopped dark chocolate for the cornflake crunch, then add the butter. Let it sit for 2 minutes.

12. 12

    Stir the chocolate-butter mixture until smooth and glossy, then gently fold in the cornflakes.

13. 13

    Spread the cornflake mixture over the completely syrup-soaked cake and let it set.

14. 14

    Chill for a couple of hours, if desired. Slice and serve.

Notes

The post says chilling for a couple of hours is optional. The baking dish size is not specified.

Nutrition per serving

• dessert
• eggless
• vegetarian
• baked
• chocolate
• crunchy
• make-ahead