Ahmed Al-Zamel’s Krunchoco Cake
A rich, moist chocolate cake with a delightful biscuit crunch in every bite!
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch round cake pan
- Baking paper or non-stick spray
- Cooling rack
- Oven
Ingredients
- Recipe Ingredients:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water
- Crunchy & Chocolatey Additions:
- 1 cup crushed chocolate biscuits or wafers
- ½ cup chocolate chips
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
- In a separate bowl, whisk eggs, vegetable oil, and vanilla extract until combined.
Step 3: Combine Wet and Dry Mixtures
- Gradually mix the wet ingredients into the dry ingredients, stirring gently.
- Pour in buttermilk and continue mixing until the batter is smooth.
Step 4: Add Hot Water for Moisture
- Slowly stir in hot water, mixing continuously. (The batter will be thin—this is normal!)
Step 5: Incorporate Crunchy Elements
- Fold in the crushed chocolate biscuits and chocolate chips, ensuring they’re evenly distributed.
Step 6: Bake the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round baking pan or line it with parchment paper.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Check doneness with a toothpick—if it comes out clean, the cake is ready!
Step 7: Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve as is or top with chocolate ganache, powdered sugar, or ice cream.