Chocolate Mini Egg Crunch Cake by Reemaislam

Ingredients

• 1 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cup granulated sugar
• 2 large eggs
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 cup heavy cream (double cream)
• 2 tbsp unsalted butter
• 6 oz dark chocolate, chopped
• 2 cup corn flakes
• 6 oz milk chocolate, melted
• 1 cup mini chocolate eggs, for topping

Instructions

1. Preheat oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
2. In a heatproof bowl, combine the boiling water, cocoa powder, light brown sugar, and vanilla extract. Whisk until smooth and set aside to cool slightly.
3. In a separate large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. In a medium bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
6. Slowly pour the cooled cocoa powder mixture into the cake batter, mixing until just combined and smooth. Do not overmix.
7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While cakes cool, prepare the ganache: In a small saucepan, heat the heavy cream and 2 tbsp butter over medium heat until just simmering. Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth and glossy.
10. For the crunch layer: In a bowl, gently fold the corn flakes into the melted milk chocolate until evenly coated.
11. Once the cakes are completely cool, place one layer on a serving plate. Spread half of the ganache over the top, then evenly distribute half of the chocolate crunch layer.
12. Place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake. Top with the remaining chocolate crunch and decorate with mini chocolate eggs as desired.