If you’re one of those people who believes that chocolate is never enough, get ready: today I’m going to tell you about a recipe that is pure pleasure and texture. We’re talking about a chocolate crunch cake, that super special, intense cake that stays in the pan and is then topped with a smooth, crunchy Nutella and cornflake frosting. Yes, it sounds indulgent… and it is. But I promise you that every bite is completely worth it. Doesn’t it sound amazing?

The magic of this cake lies in the combination of textures. On the one hand, you have the soft, moist chocolate base, and on the other, the topping that gives it that unbeatable crunch. That is the best part.

It’s as if your favorite cake has evolved into its happiest version, a more modern one. Imagine cutting into your cake, the spoon sinking into the fluffy texture, lifting a piece and instantly smiling. There is no simpler trick or purer satisfaction than that.

This cake is not only perfect for treating yourself, it has also become the star of gatherings and celebrations. It’s one of those desserts that everyone wants to photograph before eating, and no wonder: it looks as irresistible as it tastes.

And a word of advice: don’t skimp on the topping. The cornflake frosting isn’t just decoration, it’s the star that transforms a good chocolate cake into an experience you’ll remember.

So, if you haven’t tried it yet, you have to. And if you’re already a fan of chocolate desserts, this cake will quickly become your favorite. Because, at the end of the day, who can resist a cake that combines soft, sweet, and crunchy in a single bite?

If you like this recipe, you have to check out our Snickers cake—it’s delicious!

Chocolate crunch cake

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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For the cake:

• 1 1/4 C (5.65 oz) (160 gr) all purpouse flour
• 1/2 C (1.48 oz) (42 gr) unsweetened cocoa powder
• 1 tsp (0.17 oz) (5 gr) baking powder
• 1/4 tsp (0.042 oz) (1.2 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1/2 C (3.53 oz) (100 gr) white sugar
• 1/2 C (3.53 oz) (100 gr) brown sugar
• 2 eggs, big
• 1/2 C (4 fl oz) (120 ml) vegetable oil, soft flavored (sunflower, corn, etc.)
• 1/3 C (2.70 fl oz) (80 ml) buttermilk
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/3 C (2.70 fl oz) (80 ml) hot coffee

For the chocolate crunch:

• 1 C (10.60 oz) (300 gr) nutella
• 1 C (6 oz) (170 gr) semisweet chocolate chips
• 1/2 C (4 fl oz) (120 ml) whipping cream
• 1/2 C (4 fl oz) (120 ml) whole milk
• 1 pinch salt
• 2 C cornflakes

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Method

 

For the cake:

1. Preheat the oven to 356° F (180º C). Grease a 8-inch round cake pan with a little butter or line it with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon and set aside until needed.
2. In a large bowl, add the two types of sugar with the eggs, oil, buttermilk, and vanilla extract. Beat with a balloon whisk for 1 minute until the mixture is lighter and fluffier.
3. Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the hot coffee and mix just until incorporated.
4. Pour the mixture into the pan and spread it evenly with a spoon. Bake the cake at 356° F (180º C) for about 35 minutes or until lightly browned and a wooden toothpick inserted into the center comes out clean. Meanwhile, prepare the rest of the recipe.

For the chocolate crunch:

1. In a large microwave-safe bowl, place the Nutella together with the chocolate chips, whipping cream, milk, and salt. Melt in 30-second intervals, i.e., place in the microwave for 30 seconds and then remove to stir with a spoon. Repeat the process until the chocolate is completely melted and you have a light ganache.
2. Without removing the cake from the pan, pour one-third of this chocolate mixture over the still-warm cake and spread it with a spoon to cover the entire surface.
3. Add the cornflakes to the bowl with the rest of the chocolate mixture and mix until completely combined. Quickly pour them over the cake and spread evenly with a spoon. It is best to serve the cake immediately, while the cornflakes are still crispy.

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