Ingredients
Method
For the cake:
- Preheat the oven to 356° F (180º C). Grease a 8-inch round cake pan with a little butter or line it with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon and set aside until needed.
- In a large bowl, add the two types of sugar with the eggs, oil, buttermilk, and vanilla extract. Beat with a balloon whisk for 1 minute until the mixture is lighter and fluffier.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the hot coffee and mix just until incorporated.
- Pour the mixture into the pan and spread it evenly with a spoon. Bake the cake at 356° F (180º C) for about 35 minutes or until lightly browned and a wooden toothpick inserted into the center comes out clean. Meanwhile, prepare the rest of the recipe.
For the chocolate crunch:
- In a large microwave-safe bowl, place the Nutella together with the chocolate chips, whipping cream, milk, and salt. Melt in 30-second intervals, i.e., place in the microwave for 30 seconds and then remove to stir with a spoon. Repeat the process until the chocolate is completely melted and you have a light ganache.
- Without removing the cake from the pan, pour one-third of this chocolate mixture over the still-warm cake and spread it with a spoon to cover the entire surface.
- Add the cornflakes to the bowl with the rest of the chocolate mixture and mix until completely combined. Quickly pour them over the cake and spread evenly with a spoon. It is best to serve the cake immediately, while the cornflakes are still crispy.