Chocolate Crunch Cake Recipe is a moist chocolate cake layered with creamy frosting and topped with a crunchy chocolate cereal mixture for added texture and flavour.
I decided to make this Chocolate Crunch Cake Recipe because I have previous experience baking similar chocolate cakes and wanted to try a new version that includes a crunchy twist.
Watching videos of this Chocolate Crunch Cake Recipe being made inspired me to recreate it myself. Now, I will guide you through the recipe step-by-step to make this delicious dessert.
About This Recipe
This Chocolate Crunch Cake Recipe features a soft, moist chocolate cake paired with a smooth cocoa butter frosting.
The standout feature is the crunchy topping made from melted chocolate, cocoa powder, butter, powdered sugar, and crispy cocoa cereal.
This crunchy layer adds a delightful texture that contrasts perfectly with the creamy frosting and tender cake.
The combination of flavours and textures makes this cake unique and enjoyable, turning an ordinary chocolate cake into something special and memorable.
How To Prepare Chocolate Crunch Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Cooling + Decorating Time: 30 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: Fusion / Modern
Yield: Serves 12 slices
Kitchen Utensils
- Mixing bowls (3)
- Electric hand or stand mixer
- Spatula
- Measuring cups & spoons
- Whisk
- 2 x 8-inch round cake pans
- Saucepan (for melting chocolate)
- Wire cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For The Cake:
- 2 cups cake flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup vegetable oil
- 1 cup whole milk
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 cup hot water or brewed coffee (for richer flavor)
For The Crunch Topping:
- 100 g milk chocolate, melted
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup melted unsalted butter
- 80 g cocoa cereal (e.g., Coco Pops)
For The Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup unsalted butter (room temperature)
- ⅓ cup unsweetened cocoa powder
- Optional; Chocolate shavings, Sprinkles
Instructions
Step 1: Mix The Batter
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake tins. In a big mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, milk, eggs, and vanilla. Slowly pour the wet mixture into the dry, stirring until smooth. Then add in the hot water or coffee the batter will look runny, but that’s exactly how it should be.
Step 2: Bake The Cakes
Pour the batter evenly into your prepared pans. Bake for 30 to 35 minutes, or until a toothpick poked into the middle comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 3: Make The Crunch Layer
Melt the milk chocolate and butter, then stir in some cocoa powder and powdered sugar until smooth. Gently fold in the cocoa cereal (like Coco Pops) so they’re fully coated. Let the mixture sit at room temperature so it can cool and start to harden this will give it that nice crunch.
Step 4: Whip The Cream
In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks. Set it aside while you make the frosting.
Step 5: Make The Frosting
In a separate bowl, beat the softened butter until smooth and creamy. Add in the cocoa powder and mix well. Finally, fold in the whipped cream gently don’t over mix to get a light, fluffy frosting.
Step 6: Build The Cake
Put one cake layer on your serving plate. Spread some frosting on top. Place the second layer over it, then frost the top and sides of the whole cake. Use a spatula to smooth it out however you like.
Step 7: Finish With Crunch & Decorate
Spoon the chocolate crunch mixture over the top of the cake, pressing it down slightly so it sticks. Add any extras you like chocolate shavings, sprinkles, whatever works. Pop the cake in the fridge for about 15–20 minutes so everything sets nicely before slicing and serving.
Nutrition Facts Of Chocolate Crunch Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 460 |
| Total Fat | 28g |
| Saturated Fat | 15g |
| Carbohydrates | 48g |
| Sugar | 30g |
| Protein | 5g |
| Fiber | 3g |
| Sodium | 180mg |
Incredible Essential Health Benefits
➤ Dark chocolate used in the cake contains antioxidants that help fight free radicals in the body, supporting overall cell health and reducing inflammation.
➤ Chocolate contains compounds that encourage the release of endorphins and serotonin, promoting feelings of happiness and helping to reduce stress.
➤ Ingredients like cocoa powder and milk chocolate are good sources of important minerals such as magnesium, iron, and calcium, which support bone strength and energy production.
➤ The natural sugars and fats in the cake provide a quick boost of energy, making it a satisfying treat after a long day or during physical activity.
➤ Certain compounds in cocoa have been shown to improve blood flow to the brain, potentially enhancing cognitive function and memory over time.
Helpful Tips For Chocolate Crunch Cake Recipe
➢ Use hot water or coffee in the batter to enhance the chocolate flavor deeply.
➢ Make sure the cake layers cool completely before frosting to avoid melting the frosting.
➢ Gently fold the crunchy cereal into the melted chocolate mixture to keep the texture intact.
➢ Whip the heavy cream until stiff peaks form for a light and stable frosting.
➢ Chill the assembled cake briefly to set the frosting and topping for clean slicing.
Ways To Use It
1. Serve slices as a dessert after dinner to end the meal on a sweet note.
2. Pair the cake with a cup of coffee or tea for an afternoon treat.
3. Use it as a centerpiece dessert for celebrations like birthdays or family gatherings.
4. Cut into smaller pieces to offer as bite-sized snacks at parties or events.
Why We Love This Chocolate Crunch Cake Recipe?
This Chocolate Crunch Cake Recipe captures the essence of indulgence through its rich chocolate layers paired with a crisp, crunchy topping.
The smooth, creamy frosting adds a luxurious finish that enhances every bite. Each element combines to create a dessert that satisfies chocolate lovers deeply.
The texture contrasts make every mouthful exciting, while the balance of sweetness keeps it enjoyable. Making this Chocolate Crunch Cake Recipe brings a sense of accomplishment, and sharing it offers happiness to friends and family.
Storage & Make Ahead
Store the Chocolate Crunch Cake Recipe covered in the refrigerator to keep it fresh for up to five days. Wrapping the cake tightly in plastic wrap or placing it in an airtight container helps maintain moisture and prevents it from absorbing other odors.
The cake can be made a day or two ahead of time, allowing the flavours to develop even more. For longer storage, freeze the cake after wrapping it well, thaw it in the refrigerator before serving to enjoy the best texture and taste.
Frequently Asked Questions
Can The Hot Water In The Batter Be Replaced?
Hot coffee can be used instead of water to enhance the chocolate flavour.
Is It Possible To Use A Different Cereal For The Crunch Topping?
Yes, any crunchy cocoa flavoured cereal can be substituted for the cocoa puffs.
Can This Cake Be Made Gluten-Free?
Using gluten-free flour instead of regular flour allows the cake to be gluten-free.
How Should The Cake Be Served?
Serve chilled or at room temperature depending on preference.
Can The Frosting Be Made Ahead?
The frosting can be prepared in advance and kept refrigerated until ready to use.
Conclusion
This Chocolate Crunch Cake Recipe was easy to make and turned out delicious, bringing me a satisfying success in baking.
I hope this Chocolate Crunch Cake Recipe inspires you to try it yourself because it’s straightforward and rewarding.
I’m excited for you to make it soon, and I can’t wait to hear how delicious it tastes after you bake it. Enjoy every bite and happy baking!
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Chocolate Crunch Cake Recipe
Equipment
- Mixing bowls (3)
- Electric hand or stand mixer
- Spatula
- Measuring cups & spoons
- Whisk
- 2 x 8-inch round cake pans
- Saucepan (for melting chocolate)
- Wire cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For The Cake:
- 2 cups cake flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup vegetable oil
- 1 cup whole milk
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 cup hot water or brewed coffee for richer flavor
For The Crunch Topping:
- 100 g milk chocolate melted
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup melted unsalted butter
- 80 g cocoa cereal e.g., Coco Pops
For The Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup unsalted butter room temperature
- ⅓ cup unsweetened cocoa powder
- Optional; Chocolate shavings Sprinkles
Instructions
Step 1: Mix The Batter
- Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake tins. In a big mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, milk, eggs, and vanilla. Slowly pour the wet mixture into the dry, stirring until smooth. Then add in the hot water or coffee the batter will look runny, but that’s exactly how it should be.
Step 2: Bake The Cakes
- Pour the batter evenly into your prepared pans. Bake for 30 to 35 minutes, or until a toothpick poked into the middle comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 3: Make The Crunch Layer
- Melt the milk chocolate and butter, then stir in some cocoa powder and powdered sugar until smooth. Gently fold in the cocoa cereal (like Coco Pops) so they’re fully coated. Let the mixture sit at room temperature so it can cool and start to harden this will give it that nice crunch.
Step 4: Whip The Cream
- In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks. Set it aside while you make the frosting.
Step 5: Make The Frosting
- In a separate bowl, beat the softened butter until smooth and creamy. Add in the cocoa powder and mix well. Finally, fold in the whipped cream gently don’t over mix to get a light, fluffy frosting.
Step 6: Build The Cake
- Put one cake layer on your serving plate. Spread some frosting on top. Place the second layer over it, then frost the top and sides of the whole cake. Use a spatula to smooth it out however you like.
Step 7: Finish With Crunch & Decorate
- Spoon the chocolate crunch mixture over the top of the cake, pressing it down slightly so it sticks. Add any extras you like chocolate shavings, sprinkles, whatever works. Pop the cake in the fridge for about 15–20 minutes so everything sets nicely before slicing and serving.
Notes
Nutrition Facts
Calories: 460 | Total Fat: 28g | Saturated Fat: 15g | Carbohydrates: 48g | Sugar: 30g | Protein: 5g | Fiber: 3g | Sodium: 180mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”