Chocolate Crunch Cake
Chocolate Crunch Cake
Ingredients
For the Cake
- 3 eggs
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup canola oil
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons instant espresso powder
- 1/2 cup hot water
For the Frosting
- 1 cup salted butter, softened
- 2 cups powdered sugar
- 8 ounces cream cheese
- 1/2 cup cocoa powder
For the Chocolate Cornflake Topping
- 7 ounces milk chocolate
- 3 1/2 ounces dark chocolate
- 3 cups unsweetened cornflakes, not Frosted Flakes
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour an 8x11 inch baking pan.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the eggs, sugar, salt, sour cream, and canola oil until well combined.
⏱️ 5 min
- 3
Add the all-purpose flour, 1/2 cup cocoa powder, and baking soda to the wet ingredients. Whisk gently until just combined, being careful not to overmix.
⏱️ 3 min
- 4
In a separate cup, stir the instant espresso powder into the hot water until dissolved.
⏱️ 1 min
- 5
Pour the espresso mixture into the cake batter and whisk gently until just incorporated.
⏱️ 1 min
- 6
Pour the cake batter into the prepared 8x11 inch pan.
⏱️ 1 min
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
⏱️ 35 min•🌡️ 350
- 8
Once completely cooled, carefully remove the cake from the pan and cut it horizontally into three even layers.
⏱️ 5 min
- 9
While the cake cools, prepare the frosting. In a medium bowl, using a hand mixer, whip the softened salted butter, powdered sugar, cream cheese, and 1/2 cup cocoa powder until the mixture is light and fluffy.
⏱️ 5 min
- 10
To assemble the cake, place one cake layer on a serving plate. Spread half of the prepared frosting evenly over the top. Place the second cake layer on top of the frosting and spread the remaining half of the frosting evenly over it. Place the third cake layer on top, leaving the very top of the cake unfrosted.
⏱️ 5 min
- 11
Prepare the chocolate cornflake topping. In a microwave-safe bowl, melt the milk chocolate and dark chocolate in 20-second intervals, stirring after each interval, until fully melted and smooth. Be careful not to overheat or seize the chocolate.
⏱️ 3 min
- 12
Add the unsweetened cornflakes to the melted chocolate and stir gently until all the cornflakes are completely coated.
⏱️ 2 min - 13
Pour the chocolate cornflake mixture over the top of the assembled cake and gently press it down slightly to adhere.
⏱️ 2 min
- 14
Serve the Chocolate Crunch Cake while the chocolate topping is still slightly melty for the best texture. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days.
Kitchen Tools
Chocolate Crunch Cake
For the Cake
- 3 eggs
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup canola oil
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons instant espresso powder
- 1/2 cup hot water
For the Frosting
- 1 cup salted butter, softened
- 2 cups powdered sugar
- 8 ounces cream cheese
- 1/2 cup cocoa powder
For the Chocolate Cornflake Topping
- 7 ounces milk chocolate
- 3 1/2 ounces dark chocolate
- 3 cups unsweetened cornflakes, not Frosted Flakes
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour an 8x11 inch baking pan.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the eggs, sugar, salt, sour cream, and canola oil until well combined.
⏱️ 5 min - 3
Add the all-purpose flour, 1/2 cup cocoa powder, and baking soda to the wet ingredients. Whisk gently until just combined, being careful not to overmix.
⏱️ 3 min - 4
In a separate cup, stir the instant espresso powder into the hot water until dissolved.
⏱️ 1 min - 5
Pour the espresso mixture into the cake batter and whisk gently until just incorporated.
⏱️ 1 min - 6
Pour the cake batter into the prepared 8x11 inch pan.
⏱️ 1 min - 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
⏱️ 35 min•🌡️ 350 - 8
Once completely cooled, carefully remove the cake from the pan and cut it horizontally into three even layers.
⏱️ 5 min - 9
While the cake cools, prepare the frosting. In a medium bowl, using a hand mixer, whip the softened salted butter, powdered sugar, cream cheese, and 1/2 cup cocoa powder until the mixture is light and fluffy.
⏱️ 5 min - 10
To assemble the cake, place one cake layer on a serving plate. Spread half of the prepared frosting evenly over the top. Place the second cake layer on top of the frosting and spread the remaining half of the frosting evenly over it. Place the third cake layer on top, leaving the very top of the cake unfrosted.
⏱️ 5 min - 11
Prepare the chocolate cornflake topping. In a microwave-safe bowl, melt the milk chocolate and dark chocolate in 20-second intervals, stirring after each interval, until fully melted and smooth. Be careful not to overheat or seize the chocolate.
⏱️ 3 min - 12
Add the unsweetened cornflakes to the melted chocolate and stir gently until all the cornflakes are completely coated.
⏱️ 2 min - 13
Pour the chocolate cornflake mixture over the top of the assembled cake and gently press it down slightly to adhere.
⏱️ 2 min - 14
Serve the Chocolate Crunch Cake while the chocolate topping is still slightly melty for the best texture. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days.