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Author:
eatal1a
TikTok
3M
102K
Ahmed Alzamel Chocolate Schokocrunch Cake
This recipe recreates the decadent chocolate cake inspired by Ahmed Alzamel's viral TikTok, featuring a rich, moist chocolate cake base, a luxurious chocolate ganache glaze, a delightful schokocrunch layer, and elegant chocolate and white chocolate decorations. While the video primarily showcases the assembly and decoration, this recipe provides a comprehensive guide to achieve the full indulgent dessert experience.
#chocolate cake
#dessert
#cake
#schokocrunch
#easy dessert
#ramadan
#viral
#new food trend
#baking
#sweet
#homemade
#chocolate glaze
#crunchy
Glazing the cake
Recipe Information
1h
Prep Time
35m
Cook Time
2h 45m
Total Time
12
Servings
Medium
International Dessert
English
Nutrition (per serving)
450
Calories
6g
Protein
55g
Carbs
25g
Fat
Applying crunch topping
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Piping white chocolate decoration
Instructions
0/13 completed
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- Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans or line with parchment paper. In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.5m
Preview5mPreviewPreheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans or line with parchment paper. In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. - In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.3mPreview3mPreviewIn a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly pour in the hot water (or coffee) and mix until the batter is smooth. The batter will be thin.5mPreview5mPreviewGradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly pour in the hot water (or coffee) and mix until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.40mPreview40mPreviewDivide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- To make the chocolate ganache glaze, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate, let it sit for 5 minutes, then stir until smooth and shiny. Let it cool slightly until it thickens to a pourable but not runny consistency.10mPreview10mPreviewTo make the chocolate ganache glaze, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate, let it sit for 5 minutes, then stir until smooth and shiny. Let it cool slightly until it thickens to a pourable but not runny consistency.
- For the schokocrunch layer, melt the milk chocolate using a double boiler or microwave. Mix the melted milk chocolate with the crushed crispy wafers or cookies. Set aside to cool slightly and firm up just enough to be spreadable.10mPreview10mPreviewFor the schokocrunch layer, melt the milk chocolate using a double boiler or microwave. Mix the melted milk chocolate with the crushed crispy wafers or cookies. Set aside to cool slightly and firm up just enough to be spreadable.
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread about half of the schokocrunch mixture evenly over this layer. Place the second cake layer on top. Apply the remaining schokocrunch mixture on top of the second layer.10mPreview10mPreviewOnce the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread about half of the schokocrunch mixture evenly over this layer. Place the second cake layer on top. Apply the remaining schokocrunch mixture on top of the second layer.
- Carefully pour the prepared chocolate ganache glaze evenly over the top center of the assembled cake, allowing it to drip down the sides for a beautiful cascade effect.2mPreview2mPreviewCarefully pour the prepared chocolate ganache glaze evenly over the top center of the assembled cake, allowing it to drip down the sides for a beautiful cascade effect.
- Gently spread and smooth the glaze over the top and sides of the cake with a spatula if necessary, ensuring even coverage.1m
Preview1mPreviewGently spread and smooth the glaze over the top and sides of the cake with a spatula if necessary, ensuring even coverage. - Immediately after glazing, generously sprinkle any remaining schokocrunch mixture (if you have extra or prefer more crunch) over the still-wet chocolate glaze on top of the cake.1mPreview1mPreviewImmediately after glazing, generously sprinkle any remaining schokocrunch mixture (if you have extra or prefer more crunch) over the still-wet chocolate glaze on top of the cake.
- Take the chocolate bar and use a vegetable peeler or sharp knife to create delicate chocolate shavings. Arrange these shavings artistically on the cake, focusing on the center or edges as desired.2m
Preview2mPreviewTake the chocolate bar and use a vegetable peeler or sharp knife to create delicate chocolate shavings. Arrange these shavings artistically on the cake, focusing on the center or edges as desired. - Melt white chocolate and transfer it to a piping bag with a very small round tip, or use a piping bag with whipped cream. Pipe decorative lines or patterns onto the cake, creating a contrast with the dark chocolate.2mPreview2mPreviewMelt white chocolate and transfer it to a piping bag with a very small round tip, or use a piping bag with whipped cream. Pipe decorative lines or patterns onto the cake, creating a contrast with the dark chocolate.
- Refrigerate the decorated cake for at least 30 minutes (or until the glaze is fully set) before slicing and serving. This allows the ganache and decorations to firm up, making for cleaner cuts.30m
Preview30mPreviewRefrigerate the decorated cake for at least 30 minutes (or until the glaze is fully set) before slicing and serving. This allows the ganache and decorations to firm up, making for cleaner cuts.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
