Baking & Pastry
Chocolate Crunch Cake
Servings
1 Servings
Time
120 min
Difficulty
Medium
Ingredients
Ingredients
- 200 g UHT Milk
- 150 g Chockely Premium
- 2 Eggs
- 100 g Granulated Sugar
- 80 g Cooking Oil
- 100 g Medium-Protein Flour
- 25 g Cocoa Powder
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
Topping
Instructions
Chocolate Cake
- Cook the milk and Chockely Premium. Stir until the chocolate has completely melted and dissolved.
- Beat the eggs and granulated sugar until fluffy. Add the cooking oil and mix with a spatula until well combined. Do not overmix.
- Add the milk and chocolate mixture to the egg mixture. Stir again until well combined.
- Gradually add the dry ingredients, which have been sifted beforehand. Stir until all the dry ingredients have been added and the mixture is well combined.
- Pour the batter into two 20–22 cm round cake pans.
- Bake at 180°C for approximately 35–45 minutes, checking occasionally.
Finishing
- Spread Innova Choco Crunchy evenly over the entire surface of the cake until fully covered and smooth.
Related Products
Innova Choco Crunchy
Oil-based premium chocolate filling with a crunchy sensation, great for adding appealing texture to bakery and pastry products.
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Chockely Premium
Premium compound chocolate with high cocoa content and a rich, indulgent taste.
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