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@call911plis:

ponytail🧚🏻‍♀️🍭
ponytail🧚🏻‍♀️🍭
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Thursday 28 September 2023 00:54:58 GMT
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jhohandrisapasuru19
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Viral Crunch Cake! With cocoa pebbles🍫🤎 FOR THE CAKE Canola or vegetable oil, for greasing the pan ¾ cup/156 grams granulated sugar ½ cup/50 grams Hershey cocoa powder ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt (such as Diamond Crystal) ¼ cup/44 grams freshly brewed hot coffee ⅓ cup/64 grams canola or vegetable oil ⅓ cup/80 grams sour cream 1 large egg ⅔ cup/88 grams all-purpose flour FOR THE TOPPING ⅓ cup/76 grams heavy cream ⅓ cup/105 grams plus ½ cup/158 grams chocolate hazelnut spread (such as Nutella), divided ½ teaspoon kosher salt (such as Diamond Crystal), divided 2 ounces bittersweet chocolate 2 ½ cups/100 grams cocoa pebbles Mix together sugar, cocoa, baking soda, baking powder, salt. Add hot coffee and mix, allows the chocolate to bloom. Add oil, egg, and sour cream. Once fully mixed (no clumps) add flour. Bake 350 degrees 25-35 minutes (mine was 28min). Chill for at least 3 hours but personal preference. In a microwave safe bowl heat up heavy cream for 45 seconds, then add ⅓ cup Nutella and salt, then mix. Once its creamy add it to your chilled cake. I let mine sit in the fridge while I made the topping. Use the empty bowl from the Nutella cream, add in the 2 oz of chocolate bar and melt in the microwave (stir!). Once it’s melted add in the ½ cup Nutella and mix, then combine that and the cocoa pebbles and make it a shell over the top. I used parchment and rolled it on top to make it so nice and flat. #viral #crunchcake #chocolate #chocolatelover #cocoapebbles
Viral Crunch Cake! With cocoa pebbles🍫🤎 FOR THE CAKE Canola or vegetable oil, for greasing the pan ¾ cup/156 grams granulated sugar ½ cup/50 grams Hershey cocoa powder ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt (such as Diamond Crystal) ¼ cup/44 grams freshly brewed hot coffee ⅓ cup/64 grams canola or vegetable oil ⅓ cup/80 grams sour cream 1 large egg ⅔ cup/88 grams all-purpose flour FOR THE TOPPING ⅓ cup/76 grams heavy cream ⅓ cup/105 grams plus ½ cup/158 grams chocolate hazelnut spread (such as Nutella), divided ½ teaspoon kosher salt (such as Diamond Crystal), divided 2 ounces bittersweet chocolate 2 ½ cups/100 grams cocoa pebbles Mix together sugar, cocoa, baking soda, baking powder, salt. Add hot coffee and mix, allows the chocolate to bloom. Add oil, egg, and sour cream. Once fully mixed (no clumps) add flour. Bake 350 degrees 25-35 minutes (mine was 28min). Chill for at least 3 hours but personal preference. In a microwave safe bowl heat up heavy cream for 45 seconds, then add ⅓ cup Nutella and salt, then mix. Once its creamy add it to your chilled cake. I let mine sit in the fridge while I made the topping. Use the empty bowl from the Nutella cream, add in the 2 oz of chocolate bar and melt in the microwave (stir!). Once it’s melted add in the ½ cup Nutella and mix, then combine that and the cocoa pebbles and make it a shell over the top. I used parchment and rolled it on top to make it so nice and flat. #viral #crunchcake #chocolate #chocolatelover #cocoapebbles
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Episode 5
Episode 5

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