Chocolate Crunch Cake
This chocolate crunch cake is rich, moist, and packed with bold chocolate flavor. It’s filled and topped with crunchy chocolate-covered Rice Krispies and finished with a fluffy whipped chocolate ganache frosting, perfect for any chocolate lover!
Equipment
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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 350°F/180°C. 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.
- Place one cake layer on the board and spread an even layer of ganache over it.
- Sprinkle ½ 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!
Notes
Measure the flour correctly in grams with a kitchen scale. If you don't have one, gently spoon the flour into your measuring cup and swipe off the excess.
Let the cake cool completely before frosting or the ganache will melt off.
Storage: Refrigerate leftovers in an airtight container for 3-5 days. Slice into individual pieces or store the whole cake in a cake carrier. Let sit on the counter for 30 minutes before enjoying.
Freezing: Freeze individual slices in an airtight container for up to 2 months. Let the slices thaw at room temperature for a couple hours before enjoying.
Nutrition
Serving: 1sliceCalories: 681.8kcalCarbohydrates: 71.8gProtein: 8.3gFat: 42.4gSaturated Fat: 18.6gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 16.3gTrans Fat: 0.1gCholesterol: 66.2mgSodium: 340.1mgPotassium: 453.7mgFiber: 6.6gSugar: 47.2gVitamin A: 538.3IUVitamin C: 0.2mgCalcium: 106.6mgIron: 4.7mg
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