Feuilletine Chocolate Crunch Cake

Lately I have been seeing this feuilletine chocolate crunch cake all over my social media. I mad either myself and I am so glad I did! It was soooo good!!!! Delicious and crunchy. The best part was I made my own Feuilletine at home. So delicate and perfect. I will also share my recipe for feuilletine with you as well so that you can try my recipe. 

There are so many textures in this cake that it’s like a whole party in itself! 

Preparation Time 15 minutes 

Cook Time 1 hour 

Chill Time 1 hour 

Serves 8 

Ingredients 

Chocolate Cake 

2 eggs- room temperature 

350 grams sugar 

100 ml oil 

185ml milk 

1 tablespoon vanilla 

280 grams flour 

50 grams cocoa powder 

1 tablespoons baking powder 

1/2 teaspoon baking soda 

1 teaspoon instant coffee 

170 ml boiling water 

Milk Layer 

1 cup chocolate milk 

Ganache 

270 ml double cream 

190 grams chocolate chips 

Topping 

150 grams feuilletine 

100 grams chocolate chips 

Instructions 

1. Preheat the oven to 170c. Line an 8 inch square baking pan with parchment paper. Set it aside 

2. Combine all the chocolate cake ingredients and mix until just combined. 

3. Pour the batter into the lined baking pan and bake the cake at 170c for 40-45 minutes. Remove the cake from the oven and cool it for 10 minutes. 

4. Ganache: combine the cream and chocolate chips in a microwavable bowl. Heat at 30 second bursts and mix until smooth. 

5. Pour the ganache over the milk soaked chocolate cake. Chill the cake for 15 minutes until the ganache sets. 

6. For the topping: melt the chocolate in the microwave. If it is too thick, add 1 teaspoon- 1 tablespoon oil, as needed. Add the feuilletine and mix it in carefully. 

7. Pour the topping over the set ganache. 

8. Chill the cake for 1 hour before serving.