Chocolate Crunch Ingredients:
100g granulated sugar
25g light brown sugar
90g cake flour
2g baking powder
2g kosher salt
15g cocoa powder
45g grapeseed oil
12g vanilla extract
Directions:
Heat oven to 300 degrees F
Mix all ingredients until it comes together like wet sand.
Spread on cookie sheet
Bake for 15-20 minutes
Let crunch cool completely before cake assembly.
Cake Ingredients:
55 g butter at room temp
110 g buttermilk
6 g baking powder
60 g vegetable shortening
65 g grapeseed oil
3 g kosher salt
50 g light brown sugar
250 g granulated sugar
8 g vanilla extract
50 g rainbow sprinkles
3 eggs
245 g cake flour (replace 2 tbsps AP flour with cornstarch)
Directions:
Heat oven to 350 oF
Combine the butter (room temperature), shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes.
Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2-3 minutes. Scrape down the sides of the bowl once more.
On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-hgh and paddle for 4-6 minutes, until the mixture is practically white, twice the size of your original fully butter and sugar mixture and completely homogenous (DON’T RUSH THE PROCESS).
You’re forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid
There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.
On very low speed, add the cake flour, baking powder, and salt (can add the 50 g rainbow sprinkles at this step). Mix for 45-60 seconds, just until your batter comes together, scrape down the sides of the bowl.
Spray baking pan with Pam and line with parchment paper. Spread the cake batter evenly. (Can sprinkle 25 g of rainbow sprinkles on top)
Bake the cake for 30-35 minutes. The cake will rise and puff, doubling in size, butwill remain slightly buttery and dense.
At 30 minutes, gently poke the edge of the cake with your finger, the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3-5 minutes if it doesn’t pass these tests.
Cool cake on a wire rack
Cake soak Ingredients:
55g milk
4g vanilla extract
Frosting Ingredients:
600g whipping cream
50g granulated sugar
5g cocoa powder
Assembly:
Place bottom cake on desired plate/stand.
Spoon half cake soak onto cake.
Spread a thick layer of frosting
Sprinkle crunch onto frosting and reserve some for the top.
Place second layer of cake down and spoon the rest of the soak on the top layer.
Finish frosting cake and sprinkle the reserved crunch.