I Fell in Love at First Bite! 4-Layer Menglong Crispy Box Cake
It’s so delicious that I fell head over heels instantly. The best part? It’s surprisingly easy to make, so you’ll never need to buy it from stores again—you can whip it up in your own kitchen with simple ingredients!
Ingredients
Cake Base
- 4 eggs separated into yolks and whites
- 35 g low-gluten flour
- 40 g sugar for egg whites
- 40 g milk
- 40 g corn oil
- 10 g cocoa powder
Crispy Coating & Cream
- 150 g crispy sauce chocolate crispy coating, store-bought or homemade
- 30 g nut crumbs hazelnut, almond, or walnut crumbs work great
- 400 g heavy cream animal-based recommended for better flavor
- 30 g sugar for the cream
- 10 g cocoa powder for the cream
- Oreo cookie crumbs as needed for layering
Instructions
Bake the Chocolate Cake Base
- First, separate the egg yolks and egg whites into two clean bowls—the egg white bowl must be completely dry and oil-free (this is crucial for fluffy meringue!). In a large bowl, mix the corn oil and cocoa powder until smooth (no lumps left). Add milk and the low-gluten flour and stir thoroughly to combine evenly. Then, add the egg yolks one by one, stirring constantly until the batter becomes smooth and glossy.
Next, beat the egg whites with an electric mixer on medium speed. Gradually add the 40g sugar in three batches:
- •1st batch: When egg whites start to foam.
- •2nd batch: When soft peaks form (tips curl over).
- •3rd batch: When peaks begin to hold shape.
- Beat until stiff but soft peaks form—lift the mixer, and the egg whites should form a small, slightly curved hook at the end.
- Take one-third of the whipped egg whites and gently fold them into the chocolate yolk batter (use a spatula for a cutting-and-folding motion to avoid deflating air bubbles). This lightens the batter. Then, pour the remaining egg whites into the bowl and fold evenly.
- Line a baking tray with parchment paper, pour the batter in, and spread it smoothly. Preheat the oven to 160°C (320°F) and bake for 25 minutes. Once done, remove the cake and let it cool completely on a wire rack.
Prepare the Crispy Coating
- In a small bowl, mix the crispy sauce with the nut crumbs until the crumbs are evenly coated. If the sauce is too thick, warm it in the microwave for 10-15 seconds (stir well afterward) to make it easier to pour.
Make the Cocoa Cream
- Chill a mixing bowl in the fridge for 10 minutes (for better whipping). Add the heavy cream, 30g sugar, and 10g cocoa powder to the chilled bowl. Beat with an electric mixer on medium speed until stiff peaks form—when you lift the mixer, the cream holds its shape without dripping. Refrigerate until ready to use.
Assemble the Cake
- Grab your serving cups or small boxes. Use the bottom of the cup/box to press out round cake slices from the cooled cake (one slice per cup).
Layer in this order:
- 1.Place a cake slice at the bottom of each cup.
- 2.Pipe or spoon a thick layer of cocoa cream on top.
- 3.Sprinkle a generous amount of Oreo cookie crumbs over the cream.
- 4.Add another layer of cocoa cream to cover the crumbs.
- 5.Pour the nutty crispy sauce over the cream (ensure the top is fully coated).
- Chill the assembled cakes in the refrigerator for at least 1 hour (or until the crispy coating sets completely).