Pistachio Chocolate Crunchy Cake

The viral crunchy cake, but make it pistacchio.

30 prep

1 hour cook

Serves 8-10

Chris Cahill

Ingredients

Sponge:

4Medium eggs

180mlOil

200gSugar

45gCocoa powder

200mlFreshly brewed coffee

195gPlain flour

1Pinch of salt

1 TbspBaking powder

1 TspBaking soda

Sauce:

350mlWhole milk

60gSugar

25gCocoa Powder

15gButter

Topping:

90gCornflakes

230gPistachio Cream

We've all seen the viral chocolate crunchy cake by now but we've taken it down a different path, instead of the original chocolate topping we've switch it up and made it a pistachio crunch layer instead. Add that to the moist chocolate cake underneath and you've got a one super tasty slice of crunch.

Method

Preheat oven to 180ºC and grease a large baking dish with butter and cocoa powder if needed.

In a bowl combine eggs and sugar, then whisk together. Slowly pour in the fresh coffee while whisking to temper the eggs. Once combined pour in oil and stir.

Into the bowl add the flour, cocoa powder, baking powder and baking soda, Mix through until combined then pour the batter into your baking dish. Bake for around 40 minutes

Once the cake is baked combine milk, sugar, cocoa powder and tablespoon of butter. Heat everything together until it starts to boil. Poke holes into the top of your sponge and pour over the chocolate mixture to soak in.

For the topping combine cornflakes and heated pistachio paste into a bowl and mix. Pour onto the top of your soaked sponge and spread over.

Once set, slice and enjoy.