Chocolate Crunch Cake
Ingredients
FOR CAKE:
Oil 2/3 cup
Eggs 2 at room temperature
Milk 1 cup at room temperature
White vinegar 1 tsp
Vanilla essence 2 tsp
Plain flour 1 + 1/2 cups
Granulated sugar 1 cup ( you can add more after tasting the batter)
Cocoa powder 1 cup
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1 tsp
Boiling water 1 cup
Instant coffee 1 tsp

FOR GANACHE FROSTING
Unsweetened whipping cream 1 + 1/2 cups
Milk chocolate 368 grams

FOR CRUNCH
Milk chocolate 1 cup
Puffed rice (murmeray) 1 + 1/3 cups

Preparation
1. Cake: Preheat the oven to 180°C using upper and lower rod.
2. Add vinegar to milk and set aside for 5 minutes to turn the milk into buttermilk.
3. Whisk together oil, eggs, vanilla and buttermilk until well combined and smooth.
4. Add plain flour, cocoa powder, sugar, baking powder, baking soda and salt. whisk until well combined. No need to overmix.
5. Mix coffee into one cup of boiling water. Mix and add it to the cake batter. Fold in using spatula.
6. Transfer the batter to two 8- inch pans or one big rectangular tray.
7. Bake at 180° C using upper and lower rod for 25-30 minutes.
8. Take the trays out and allow to come to room temperture.

FROSTING:
1. While the cake is baking, chop the chocolate into tiny bits.
2. Heat the cream in a sauce pan until it reaches boiling point and you can see steam coming out of it. Note: Do not let it boil.
3. Add chopped chocolate and allow to stand for 3-4 minutes. Then mix it using spatula until all the chocolate has melted.
4. Refrigerate for 1 hour or until it is fully chilled.
5. Then whisk the frosting until it changes colour. Do not overmix or it will break.

CRUNCH
1. Melt chocolate and add rice puffs. Mix until the puffs are coated with chocolate.
2. Spread into thin layer in a tray lined with baking paper. Refrigerate until set.
3. When set, break it into an inch sized pieces.

ASSEMBLY:
1. Apply frosting on one layer of cake.
2. Spread crunch on the frosting.
3. Add another layer of frosting on the crunch.
4. Place the otger cake on top.
5. Frost the whole cake with frosting.
6. Top with leftover crunch.
7. Very Important: Refrigerate for at least 1 hour and then enjoy with your favourite tea or coffee.

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