Chocolate Crunch Cake Recipe Uk
Description
Chocolate Crunch Cake is a delicious, decadent treat perfect for special occasions like birthdays, anniversaries, and other celebrations. It is a moist chocolate sponge cake filled with layers of crunchy praline and creamy chocolate mousse, then topped with a rich chocolate ganache. This indulgent cake is sure to be a crowd pleaser and is sure to satisfy even the most demanding sweet tooth!
This chocolate crunch cake recipe is a classic British dessert that has been around for years. It’s the perfect combination of crunchy praline and creamy chocolate mousse, with a delightful chocolate ganache topping that adds a luxurious finish. It’s an ideal choice for a special occasion, and will make your guests feel extra special!
Ingredients
For the cake:
- 4 eggs
- 1 cup of sugar
- 1/2 cup of cocoa powder
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of vegetable oil
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 1/2 cup of almonds
- 1/2 cup of hazelnuts
- 1/2 cup of walnuts
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 2 tablespoons of butter
- 2 cups of heavy cream
- 1 cup of semi-sweet chocolate chips
- 1/4 cup of sugar
- 1/2 cup of heavy cream
- 1/2 cup of semi-sweet chocolate chips
- 1/4 cup of butter
Instructions
To make the cake: Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake tin with butter and line the bottom with parchment paper. In a medium bowl, whisk together the eggs, sugar, cocoa powder, baking powder and salt until light and fluffy. Add oil, milk, and vanilla extract and mix until combined. Pour the batter into the prepared tin and bake for 25-30 minutes or until a toothpick inserted comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To make the praline: Place the almonds, hazelnuts, walnuts, sugar and salt in a food processor and process until they are finely ground. Melt the butter in a small saucepan over medium heat. Add the nut mixture and stir until the sugar has dissolved and the mixture is sticky. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-15 minutes or until golden brown. Leave to cool completely before breaking into small pieces.
To make the mousse: In a medium bowl, whisk together the heavy cream, chocolate chips and sugar until light and fluffy. Place the bowl over a pan of simmering water and heat until the chocolate has melted. Remove from the heat and allow to cool until lukewarm. Fold in the praline pieces.
To make the ganache: Place the heavy cream and chocolate chips in a medium bowl and heat over a pan of simmering water until the chocolate has melted. Remove from the heat and stir in the butter until combined. Leave to cool to room temperature.
To assemble the cake: Place the cake on a serving plate. Spread the mousse over the top, then pour the ganache over the top. Decorate with the remaining praline pieces. Chill in the fridge for at least 2 hours before serving. Enjoy!
Equipment
You will need the following equipment to make this delicious chocolate crunch cake recipe:
- 9-inch (23 cm) round cake tin
- Parchment paper
- Medium bowl
- Whisk
- Small saucepan
- Food processor
- Baking sheet
- Serving plate
Notes
For the best results, use high quality semi-sweet chocolate for the mousse and ganache. You can also substitute the nuts in the praline with other nuts of your choice. For a richer flavour, add a tablespoon of coffee granules to the cake batter before baking. This cake can be stored in the fridge for up to 3 days.
Nutrition
This chocolate crunch cake recipe is quite indulgent and not suitable for those on a calorie-restricted diet. Each serving of cake contains approximately 500 kcal and 25g of fat. It is also a good source of carbohydrates, with around 40g of carbs per slice.
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