Week 85: Chocolate Crunch Cake

Chocolate crunch cake is a popular cake that’s trending on social media right now. However, there aren’t that many recipes on it, so I wanted to share my attempt at baking it!

Jump to the recipe!

You can use either feuilletin for the crunch or cornflakes. I think they both taste great, but cornflakes are much more accessible.

Coco Pebbles are also another amazing crunch topping. Especially since the cake itself is chocolate-flavored.

I think this is such a fun dessert to make because it’s quick and also easy to serve to a large crowd. It’s perfect for a gathering or potluck.

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RECIPE:

INGREDIENTS:

Cake:

• 2 1/4 cups all-purpose flour

• 1/3 cup cocoa powder

• 1 3/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 tablespoon baking soda

• 1/2 cup vegetable oil

• 2 eggs

• 3/4 cup milk

• 3/4 cup hot water

Crunch topping:

• 1 1/2 cups heavy whipping cream

• 1 cup chocolate chips

• 1 3/4 cups cornflakes

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.

2. In a bowl, mix together all the chocolate cake ingredients, and pour into the prepared pan. Bake for 30 minutes and set aside to cool to room temperature.

3. In a pot over medium heat, melt the chocolate chips into the heavy cream. Then add the cornflakes and set aside to cool.

4. Spread the topping over your cake and serve.  

Enjoy!

The Bored Baker 👩🏽‍🍳