This chocolate crunch cake has a soft and moist crumb with an intense chocolate flavor. It has crunchy chocolate covered Rice Krispies inside and even more on top! Frosted with decadent whipped chocolate ganache frosting, it's a chocolate lover's dream.
If your favorite Halloween candy as a kid was Crunch bars, this chocolate crunch cake is for you! It has 2 layers of rich, moist chocolate cake with a creamy whipped chocolate ganache frosting.
It's filled with crispy chocolate-covered puffed rice cereal (aka Rice Krispies) for the perfect amount of crunch and has more on top!
If you love chocolate cake recipes, try chocolate truffle cake, chocolate espresso cake, chocolate ganache cake, chocolate blueberry cake, or cream cheese frosted chocolate cake next.
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Why You'll Love This Recipe
- Easy to make- You only need a few bowls, a whisk, and an electric mixer. Secondly, lots of different pan sizes work here too. Make the chocolate Rice Krispie cake into a sheet cake or snack cake if you prefer!
- Rich chocolate flavor- The cake is made with Dutch-processed cocoa powder like this pistachio chocolate cake, which has a rich, deep chocolate flavor that'll make all the chocolate lovers in your life happy.
- Customizable and perfect for occasions- You can top this cake with real Crunch bars or another kind of candy bar like Snickers, Milky Ways, or Twix for the ultimate candy-inspired treat! It's perfect for birthday parties, showers, anniversaries, or any special occasion.
Key Ingredients
- Oil- Making chocolate cake with oil helps it stay moist for days. Use a flavorless oil, like canola or vegetable oil.
- Eggs- Large eggs add lift and hold the other ingredients together. Remove from the refrigerator 1-2 hours before baking to reach room temperature.
- Buttermilk- This adds acid to tenderize the gluten strands, helping the cake become soft and tender. You can substitute kefir, sour cream, or plain Greek yogurt.
- Cocoa powder- I prefer the deeper flavor and color of Dutch-processed cocoa powder. It's treated with alkali to reduce acidity, making the flavor richer. Regular unsweetened cocoa powder works too.
- Hot coffee- Adding brewed coffee blooms the cocoa powder and releases its full flavor.
- Puffed rice cereal- You can use Rice Krispies or generic puffed rice cereal for the chocolate crunch layer. Puffed quinoa also works.
- Chocolate chips- For the crunch layer, I prefer semi-sweet chocolate, but you can use milk or dark chocolate too.
- Bittersweet chocolate bars- Use chocolate baking bars for the ganache frosting! They are less likely to split and are easier to melt than chocolate chips.
Step by Step Instructions
Step 1: Whisk the oil, eggs, buttermilk, and vanilla together in a large bowl.
Step 2: Add the dry ingredients to the wet mixture. Fold together until smooth with no dry patches.
Step 3: Next, pour in the hot coffee and fold it in until the batter is silky and smooth.
Step 4: Pour the cake batter into 2 lined 8-inch metal cake pans and bake!
The cakes are done when a toothpick inserted in the center comes out mostly clean. Let them cool completely on a wire rack before filling and frosting.
Step 5: For the crunch, melt chocolate chips in the microwave, then stir in the Rice Krispies until the cereal is coated in chocolate.
Step 6: Spread the cereal in a thin layer on a baking sheet lined with aluminum foil. Refrigerate until solid and break into small pieces.
Step 7: For the ganache, chop bittersweet chocolate and place it in a large bowl.
Step 8:ย In a separate bowl, heat the heavy cream in the microwave until bubbling. Pour it over the chocolate and let sit for 1 minute.
Step 9: Whisk the chocolate and cream together until glossy and smooth. Then, place a piece of plastic wrap on the surface of the ganache and chill in the refrigerator for about 10 minutes.
Step 10: Once the ganache is cool with a peanut butter consistency, whip on high speed with an electric hand mixer until light and fluffy.
Assembling the cake
Step 1: Place one cake layer on a cake stand and spread an even layer of frosting on top.
Step 2: Sprinkle a handful of the chocolate crunch on the ganache, staying an inch away from the edge. Place the second cake layer on top with the flat side facing up.
Step 3: Next, spread a thin layer of frosting all over the cake, using an offset spatula or bench scraper to smooth it out. This is called the "crumb coat" because it locks in loose crumbs so they don't mix with the final layer of frosting.
You can leave the cake like this for a semi-naked look or freeze for 20 minutes and add a final layer of frosting. Pipe with decorations as desired and enjoy!
Expert Baking Tips
- Use room temperature eggs and buttermilk. Room temperature ingredients mix in more easily and make the cake's texture better.
- Measure the flour correctly. Measure the flour in grams with a kitchen scale for the best results. If you don't have one, fluff up the flour in the bag, gently spoon it into your measuring cup, and swipe the excess into the bag with a butter knife.
- Let the cake cool completely before frosting. If the cake is still warm when you frost it, the ganache will melt and slide off!
Storage Instructions
Store leftovers in the fridge in an airtight container for 3-5 days. Make sure to remove any chocolate crunchies on top (they get soggy in the refrigerator).
Let the cake sit on the counter for 30 minutes to reach room temperature before enjoying.
Frequently Asked Questions
If the middles sank, you either opened the oven while they were baking or they're underdone. The cakes are done when a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
This ganache has a 1:1 ratio of bittersweet chocolate and heavy cream. If you use sweeter chocolate (like semi-sweet or milk chocolate), the ganache will be looser because there are less cocoa solids.
The ganache will firm up at room temperature, but if it never does, mix in an extra 4 ounces of melted chocolate and place it in the refrigerator to cool for 1 hour.
Yes! Wrap each slice of cake tightly in plastic wrap and freeze in an airtight container for up to 2 months. Thaw the slices at room temperature for 1-2 hours before serving.
More Cake Recipes to Try
๐ Recipe
Chocolate Crunch Cake
Equipment
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Use the buttons below to toggle between grams and cups!
Ingredients
Chocolate Cake
- 148 grams neutral oil
- 2 large eggs room temperature
- 262 grams buttermilk room temperature
- 8.4 grams vanilla extract
- 187 grams all purpose flour
- 350 grams granulated sugar
- 87 grams cocoa powder
- 3.7 grams baking powder
- 4.7 grams baking soda
- 4.7 grams salt
- 218 grams hot coffee
Chocolate Crunch
- 160 grams semi-sweet chocolate chips
- 25 grams puffed rice cereal
Whipped Chocolate Ganache
- 360 grams bittersweet chocolate chopped
- 360 grams heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 350ยฐF/180ยฐC. Line a 2 8-inch round cake pans with parchment paper and set aside.
- Vigorously whisk the oil, eggs, buttermilk, and vanilla in a large mixing bowl until well combined.148 grams neutral oil, 2 large eggs, 262 grams buttermilk, 8.4 grams vanilla extract
- Dump flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl of wet ingredients. Gently fold with a rubber spatula until smooth.187 grams all purpose flour, 350 grams granulated sugar, 87 grams cocoa powder, 3.7 grams baking powder, 4.7 grams baking soda, 4.7 grams salt
- Pour in hot coffee and fold until smooth and liquidy.218 grams hot coffee
- Pour batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Chocolate Crunch
- Microwave the chocolate chips in a large bowl for 1 minute, stirring every 15 seconds.160 grams semi-sweet chocolate chips
- Pour in the puffed rice cereal. Stir until the cereal is coated in chocolate.25 grams puffed rice cereal
- Spread the cereal into a thin layer on a foil lined baking sheet. Refrigerate for 1 hour or until solid, then break or chop into small pieces.
Whipped Chocolate Ganache
- Place chopped bittersweet chocolate into a large bowl. In a separate bowl, microwave the heavy cream for 45 seconds.360 grams bittersweet chocolate, 360 grams heavy cream
- Pour the warm cream over the chocolate. Let sit for 1 minute.
- Whisk until glossy and smooth. Place plastic wrap on the ganache and refrigerate for 10 minutes.
- Once pliable, whip on high speed with an electric hand mixer for 3-4 minutes until light and fluffy.
Assembly
- Add a tablespoon of ganache to the middle of a cake board or stand and fan it out with an offset spatula.ย
- Place one cake layer on the board and spread an even layer of ganache over it.
- Sprinkle ยฝ cup chocolate crunch on top. Place the second cake layer on top with the flat side up.
- Spread a thin layer of frosting (crumb coat) all over the cake. Chill in the freezer for 20 minutes.
- Apply a final layer of frosting. Pipe a boarder if desired and top with the remaining chocolate crunch. Slice and enjoy!
Priya
This looks awesome! Can I make the cake the day before and keep it in the fridge or would by rice crisps get soggy? I donโt have time to do everything the day before but really want the crunch!
Megan Weimer
I recommend making the cake layers the day before and then making the crisp and assembling the day of!
Raluca
This looks exquisite! I would like to make it kids friendly. Can I replace the coffee with hot milk? Thanks
Megan Weimer
You can use hot water!
Raluca
Thank you!