Dark Chocolate Cocoa Crunch Cake

Dark Chocolate Cocoa Crunch Cake

Serves 6-8

INGREDIENTS

Chocolate Cake :

·        ½ litre water

·        240ml vegetable oil

·        450g brown sugar

·        200g AFRIKOA 55% Semi Sweet Dark Chocolate, chopped

·        115g cocoa powder

·        4 large eggs

·        325g cake flour

·        5g baking powder

·        2g salt

·        10g bicarbonate of soda

Chocolate Buttercream :

·        100g egg whites (from about 3 large eggs)

·        150g castor sugar

·        340g butter, cubed, at room temperature

·        200g AFRIKOA 55% Semi Sweet Dark Chocolate, chopped and melted

Chocolate Drip Glaze :

·        55g AFRIKOA 55% Semi Sweet Dark Chocolate

·        1/4 cup (60ml) cream

·        2 tbsp (30ml) honey

·        1 tsp vanilla extract

·        pinch of salt

 

DIRECTIONS :

1.    Preheat oven to 160C (fan-forced). Grease and line 3 x 24cm spring form cake tins. Boil water then add oil and sugar.

2.    Stir until the sugar is dissolved and then pour over the chopped chocolate. Stir until smooth. Whisk eggs lightly then stir in the chocolate mixture. Fold in the combined dry ingredients. Let mix stand covered for 1 hour.

3.    Place the batter into the lined cake tins and bake for 25 minutes or until a skewer inserted comes out clean. Allow to cool for 5 minutes before turning out. Cool completely then level the tops with a sharp bread knife. For the buttercream, combine the egg whites and sugar in the bowl of a stand mixer set over a pot of gently simmering water and cook, whisking constantly, until the mixture it hot to the touch or is no longer gritty when rubbed between your fingers.

4.    Transfer to the stand mixer and whip until glossy, stiff peaks form, about 5-7 minutes.

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7.    You can get full the recipe in here

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