Chocolate Crunch Cake

Ingredients

• Canola or vegetable oil (For greasing the pan)
• 0.75 cup Granulated sugar
• 0.5 cup Dutch-process cocoa powder
• 0.75 tsp Baking powder
• 0.25 tsp Baking soda
• 0.25 tsp Kosher salt (Such as Diamond Crystal)
• 0.25 cup Freshly brewed hot coffee
• 0.333 cup Canola or vegetable oil
• 0.333 cup Sour cream
• 1 Large egg
• 0.667 cup All-purpose flour
• 0.333 cup Heavy cream
• 0.333 cup Chocolate hazelnut spread (For the ganache)
• 0.25 tsp Kosher salt (For the ganache; such as Diamond Crystal)
• 2 oz Bittersweet chocolate
• 0.5 cup Chocolate hazelnut spread (For coating the cornflakes)
• 0.25 tsp Kosher salt (For the cornflake topping; such as Diamond Crystal)
• 2.5 cups Cornflakes (Coarsely crushed)

Steps

1. 1

   Heat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan with canola or vegetable oil.

2. 2

   In a large bowl, whisk together the granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt.

3. 3

   Add the hot coffee and whisk to combine, blooming the cocoa and amplifying its flavor.

4. 4

   Add the oil, sour cream, and egg, then whisk until the mixture is smooth.

5. 5

   Add the flour and whisk just until combined, with no dry pockets remaining.

6. 6

   Scrape the batter evenly into the prepared cake pan.

7. 7

   Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.

8. 8

   Set the cake, still in its pan, on a wire rack and let it cool completely. The cake may be baked one day ahead; if storing overnight, tightly cover the completely cooled cake in its pan.

9. 9

   Once the cake is cool, prepare the topping. In a medium microwave-safe bowl, microwave the heavy cream until it is just bubbling around the sides and steam is coming from the surface, about 45 seconds.

10. 10

    Add ⅓ cup (105 grams) of the chocolate hazelnut spread and ¼ teaspoon kosher salt to the hot cream. Stir until smooth and fully combined.

11. 11

    Pour the ganache over the cooled cake in an even layer, scraping every drop from the bowl. Alternatively, heat the cream in a small saucepan over medium heat until simmering, then pour it over the chocolate hazelnut spread and salt in a medium heatproof bowl.

12. 12

    In the same now-empty bowl, microwave the bittersweet chocolate in 20-second increments, stirring between increments, until completely melted, about 1 minute. Alternatively, melt the chocolate, chocolate hazelnut spread, and salt together in a double boiler.

13. 13

    Add the remaining ½ cup (158 grams) chocolate hazelnut spread and ¼ teaspoon kosher salt to the melted chocolate. Stir to combine.

14. 14

    Add the coarsely crushed cornflakes and stir until they are completely coated.

15. 15

    Spoon the cornflake mixture evenly over the glazed cake and gently spread it with the back of the spoon into an even layer.

16. 16

    Serve immediately, while the topping is still runny.

Notes

Leftover cake can be stored loosely covered in the pan at cool room temperature for up to 2 days. The source does not provide a separate chilling or setting time; it specifies serving immediately while the topping is still runny.

Nutrition per serving

• dessert
• cake
• chocolate
• Middle Eastern-inspired
• baked
• one-bowl
• crunchy topping
• vegetarian