Ingredients
Cake Batter:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Nutella Soak:
- ⅓ cup heavy cream
- ⅓ cup Nutella
- ¼ teaspoon kosher salt
Crunch Topping:
- 4 ounces bittersweet chocolate (chopped)
- 2 tablespoons butter
- ½ cup Nutella
- 3 ½ cups cornflakes (coarsely crushed)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking pan to ensure easy removal of the cake after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures an even distribution of leavening agents and flavor.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully blended, making sure the eggs are at room temperature for better incorporation.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry mixture, stirring continuously to combine. Once the batter starts forming, slowly pour in the freshly brewed hot coffee and stir just until fully blended, scraping the bowl’s bottom to incorporate all ingredients evenly.
- Bake the Cake: Pour the batter into the prepared baking pan, smoothing the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean, indicating the cake is cooked through.
- Cool and Poke Holes: Allow the cake to cool in the pan for about 30 minutes. Then, use the back of a wooden spoon to poke holes across the top of the cake approximately 2 inches apart; this will help the soak penetrate deep into the cake.
- Prepare Nutella Soak: In a microwave-safe bowl, gently heat the heavy cream until it’s just steaming, about 45 seconds. Stir in ⅓ cup Nutella and ¼ teaspoon kosher salt until you achieve a smooth, creamy mixture.
- Soak the Cake: Pour the Nutella cream evenly over the cake, making sure it fills the holes and seeps through the surface for maximum flavor infusion.
- Make the Crunch Topping: In a separate microwave-safe bowl, melt the chopped bittersweet chocolate in 20-second increments, stirring between each until the chocolate is partially melted. Add butter and continue heating and stirring in short intervals until the mixture is smooth and combined.
- Add Nutella and Coat Cornflakes: Stir in ½ cup Nutella to the melted chocolate mixture until fully incorporated. Gradually add the crushed cornflakes and gently mix until all flakes are evenly coated with the chocolate-Nutella mixture.
- Assemble the Cake: Spoon the chocolate-coated cornflake mixture evenly over the soaked cake, spreading gently to create a uniform crunchy topping layer.
- Serve: Allow the topping to set slightly before slicing and serving. Enjoy this decadent cake as a perfect dessert for gatherings or special occasions.
Notes
- Ensure eggs are at room temperature to help blend smoothly into the batter.
- Use freshly brewed hot coffee to enhance the chocolate flavor.
- Crushing the cornflakes coarsely will create a better crunchy texture for the topping.
- Let the cake cool completely before applying the topping to avoid melting the chocolate prematurely.
- Store leftover cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
