About this recipe

This cake makes a rich, soft chocolate cake with a light cream cheese frosting and a fun crisp top. It cooks fast and feeds a group. If you like a mix of soft cake and crunch, you will love it. You can see a similar cake idea here: caramel crunch cake.

Why make this recipe

Make this cake when you want a simple show stop. It uses common items and gives a good mix of cream and crunch. Kids like the crisp top and adults like the rich chocolate. You can use it for a small party or a quiet treat. For more crunch ideas, check this page: crunch cake idea.

How to make Chocolate Crunch Cake

This cake uses a thin batter that bakes into soft layers. You add hot water to make the cake smooth. You make a light cream cheese frosting and fold in whipped cream. Add melted chocolate for a quick ganache and the crispy chocolate topping last. For a step by step guide you can look at a similar recipe: step by step.

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
8 oz cream cheese, softened
1 cup heavy cream
1 cup dark chocolate chips
1 cup crispy chocolate topping (like chocolate-covered rice cereal)

For more on simple ingredient swaps, see this note: more ingredient tips.

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix until well combined.
Stir in the boiling water until the batter is smooth. Pour evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat the cream cheese until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese to create a fluffy frosting.
Once the cakes are cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then sprinkle with dark chocolate ganache made from melted chocolate chips.
Place the second cake layer on top and repeat the layering with frosting and ganache.
Top the cake with the crispy chocolate topping.
Slice and enjoy your Chocolate Crunch Cake!

How to serve Chocolate Crunch Cake

Cut the cake with a sharp knife. Serve slices on small plates. Add a small spoon of cream or a few fresh berries if you like. Let each guest take a slice and enjoy with coffee or milk.

How to store Chocolate Crunch Cake

Cover the cake with plastic wrap or put it in a cake box. Keep it in the fridge for up to 4 days. If you leave it at room temp, eat within one day to keep the cream fresh. To freeze, wrap slices well and freeze up to one month.

Tips to make Chocolate Crunch Cake

Use room temp eggs and cream cheese for smooth batter and frosting.
Mix the batter gently after you add the wet items to keep the cake soft.
Melt the chocolate chips in short bursts in the microwave and stir to make a smooth ganache.
Add the crispy chocolate topping right before serving to keep it crunchy.
For more cream and texture tips, read this note: cream tips.

Variation (if any)

Add chopped nuts to the crispy topping for a nutty crunch.
Use milk chocolate chips for a milder taste.
Add a thin layer of fruit jam under the frosting for a sweet fruit note.
Make cupcakes with the same batter for single serve treats.

FAQs

Q: Can I use low fat milk?
A: Yes. The cake will still bake, but it may be a bit less rich.

Q: Can I use sour cream instead of heavy cream for the frosting?
A: You can, but the frosting will be less fluffy. Whip heavy cream for best fold-in texture.

Q: How do I melt chocolate without burning it?
A: Heat in 20 second bursts in the microwave and stir between bursts. Stop when almost melted and stir until smooth.

Q: Can I make this cake a day ahead?
A: Yes. Bake and cool the layers a day before. Frost and top the day you serve.

Q: Can I make this cake gluten free?
A: Yes. Use a 1:1 gluten free flour blend. The texture may change slightly.

Conclusion

For an idea that inspired this cake, see the original post here: Chocolate Crunch Cake (Inspired by Lazy Cat) | Ash Baber.