Chocolate Crunch Layer Cake
Chocolate Crunch Layer Cake

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This layered cake is pure chocolate confection. Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book. Chocolate Toffee Crunch Cake - fudgy chocolate cake lightly spiced with cinnamon paired with crunchy toffee bits and silky smooth chocolate buttercream frosting.

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Ingredients requirements - Chocolate Crunch Layer Cake:
  1. Prepare for FOR CAKE
  2. Provide 2 cup for all-purpose flour
  3. Give 1 cup of unsweetened cocoa powder
  4. Prepare 1 1/2 tsp for baking soda
  5. Get 1/4 tsp salt
  6. Give 3/4 cup of unsalted butter, at room temperature
  7. Provide 1 cup for light brown sugar, packed
  8. Need 1 cup for granulated sugar
  9. Need 3 for large eggs
  10. Take 1 tsp vanilla extract
  11. Provide 1 cup for buttermilk
  12. Make ready FROSTING
  13. Take 1 - recipe Chocolate Ganache Buttercream Frosting, recipe attached in direction step # 10
  14. Get GARNISH
  15. Take 1/4 cup - white chocolate sprinkles

This decadent chocolate cake is so luxuriously beautiful and delicious, you will feel like it came from a French patisserie! Then cover that layer with crunch topping. This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! Chocolate Ginger Crunch Cake, Chocolate Lava Cakes, Chocolate Toffee Crunch Cake ~ Cooking on a WhIM advanced recipe search.

Chocolate Crunch Layer Cake making process:
  1. Preheat oven to 350. Spray 4 - 8 inch cake pans with baking spray
  2. Whisk in a bowl flour, cocoa powder, baking soda and salt
  3. In a large bowl beat butter and both sugars until light and fluffy, add eggs one at a time, beating after each egg, beat in vannilla. Beat in flour mixture aternating with buttermilk just until smooth
  4. Divide batter into prepared pans
  5. Bake for about 15 to 18 minutes until a toothpick comes out just clean. Cool in pans on racks for 15 minutes. Then remove from pans and cool completely
  6. MAKE CRUNCH COATING
  7. Take 1 layer of the cake and crumble it into coarse crumbs. Place on a foil lined baking sheet
  8. Bake crumbs in 350 oven just until lightly toasted, stirring occasionally, about 15 to 20 minutes. Cool completely. Pulse in a food processor to make coarse crumbs
  9. FROST CAKE. Place one layer of cake on serving plate
  10. Frost with Chocolate Ganache Buttercream Frosting, recipe attached below - - https://cookpad.com/us/recipes/347899-chocolate-ganache-buttercream-frosting
  11. Top with second layer of cake and frost that
  12. Put final third layer on and frost top and sides of cake
  13. Apply crunch coating. Put cake on its serving plate on a parchment paper lined work surface
  14. The parchment is to catch the crumbs that will end up everywhere without it! Scoop handfuls of crumbs and. Press all over sides and top of cake,sweep away excess crumbs with a pastry brush from base of plate. Pour all excess crumbs off of parchment by picking paper up and funneling crumbs off.
  15. Garnish with white chocolate sprinkles. It's best to alow cake to chill 30 minutes so crumbs can really stick well

Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets. In the latest episode, Chef Penny Stankiewicz elevates a three-tiered chocolate cake with a complex Swiss meringue buttercream and professional cake decorating. Chocolate cake layered with chocolate…» Layers of chocolate cake are filled with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting. For the crunch: Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat.

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