
Dark Chocolate Cocoa Crunch Cake
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Dark Chocolate Cocoa Crunch Cake
Serves 6-8
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 unsalted 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
Preheat oven to 160C (fan-forced). Grease and line 3 x 24cm spring form cake tins. Boil water then add oil and sugar. 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. 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. Transfer to the stand mixer and whip until glossy, stiff peaks form, about 5-7 minutes. Add the butter a few pieces at a time and whip until the frosting is creamy and smooth. Fold in the melted chocolate. Make the glaze by combining all the ingredients in a bowl, microwave until the chocolate is melted and the glaze is smooth. Cool to room temperature. To assemble the cake, layer the sponges alternately with whipped ganache, leaving enough to cover the top and sides. Spread the glaze over using a palette knife to make sure it drips down the sides. Pipe a few rosettes on top using any leftover ganache and sprinkle with crunchy cocoa bits*.