Turn up the YUM on chocolate cake by adding crunch and a delicious Caramel Frosting! A layer of chocolate crunch is hidden inside the cake for an extra bit of yummy surprise.
This Chocolate Crunch Layer Cake could not have been more delicious (evidence: my inability to stop stealing bites out of the fridge), but I also love that it didn’t take me hours upon hours to make.
The cakes were baked in under 30 minutes, I let them cool, then I wrapped ’em up and tossed them into the freezer till the following day. The rest was easy-peasy because I love assembling and decorating cakes. It’s like creating art. Delicious art.
HOW TO MAKE CHOCOLATE CRUNCH CAKE
MAKE THE CAKE
Preheat the oven to 350°F and generously spray two 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs and vanilla and beat on medium speed until creamy and free of lumps. Add the milk and Nutella and mix until just combined.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. In a small bowl, stir the coffee granules into the boiling water until dissolved. Add to the mixing bowl and mix until creamy (batter will be thin). Mix on medium speed for 2 full minutes.
Divide the batter between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
MAKE THE CRUNCH (DO THIS WHILE CAKES ARE BAKING)
Line a baking sheet with wax paper and set aside. Pour the chocolate chips into a medium microwaveable bowl. Microwave in 30-second intervals, stirring after each, until creamy and free of lumps. Add the cereal and gently stir until thoroughly coated.
Pour the chocolate onto the prepared baking sheet and spread out into a thin layer using a rubber spatula. Place in the freezer for 15 minutes. Remove and break into small- to medium-sized chunks.
ASSEMBLE THE CAKE
Place one cooled cake in the center of a cake or serving plate. Spread the frosting evenly and generously over the top in an even layer. Top with a layer of the chocolate crunch chunks. Top with the remaining cake and a layer of frosting.
Using an offset or icing spatula, apply the remaining frosting to the sides of the cake and decorate as desired. Press the remaining chocolate crunch pieces into the sides and top of the cake. Refrigerate unti ready to serve.
THE STARS OF THE SHOW
There are two “stars” in this show and I can’t decide which takes the cake (ha!).
Star #1: the chocolate crunch that decorates the outside of the cake and that is hidden inside. I LOVE this crunch and want to add it to every cake I make from now on.
Star #2: the Caramel Buttercream Frosting! Oh. My. Goodness. This stuff is incredible. Now, I am a huge lover of frosting and I don’t know that I’ve ever made one so delicious in my life. It may even win over my Lemon Buttercream Frosting and my Peppermint Buttercream Frosting, which is a HUGE endorsement
OTHER DELICIOUS CHOCOLATE DESSERTS
- Hot Cocoa Cookies are like having a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. These rich cookies are perfect for holiday parties and dessert trays!
- These Chocolate M&M’s Cookies are THE BEST! They are easy to make, they’re so yummy and they are FUN! Throw in extra M&M’s, just ’cause.
- These Chocolate Chip Cookies are the BEST EVER and they have it all! Crispy, chewy, soft and impossible to stay away from, they will quickly become your go-to chocolate chip cookie recipe. You don’t have to worry about chilling the dough and you can be assured they turn out perfectly and are loved by everyone.
- These Mini Chocolate Chip Cookies are a dream come true! They’re even better than full-size chocolate chip cookies because you can pop these morsels of sweet, chocolatey yumminess into your mouth like they’re a snack.
- Adding the delicious and dreamy dulce de leche to chocolate cookies creates a heavenly treat! These cute and yummy little sandwich cookies are great for holiday parties, as well as any other time of the year.
- This decadent Chocolate Espresso Cake defines rich chocolate indulgence! Three layers of espresso-infused chocolate cake are sealed together with creamy Chocolate Ganache Frosting and drizzled with a smooth, drippy ganache for good measure.
Chocolate Crunch Layer Cake
Ingredients
- 1/2 cup salted butter (1 stick) softened
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1/2 cup Nutella
- 2 cups all-purpose flour
- 1/2 cup dark cocoa or regular cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup boiling water
- 1 tbsp coffee granules
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups Rice Krispies cereal
- 1 batch Caramel Frosting
Instructions
Make The Cake
- Preheat the oven to 350°F and generously spray two 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs and vanilla and beat on medium speed until creamy and free of lumps. Add the milk and Nutella and mix until just combined.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. In a small bowl, stir the coffee granules into the boiling water until dissolved. Add to the mixing bowl and mix until creamy (batter will be thin). Mix on medium speed for 2 full minutes.
- Divide the batter between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
MAKE THE CRUNCH (DO THIS WHILE CAKES ARE BAKING)
- Line a baking sheet with wax paper and set aside. Pour the chocolate chips into a medium microwaveable bowl. Microwave in 30-second intervals, stirring after each, until creamy and free of lumps. Add the cereal and gently stir until thoroughly coated. Pour the chocolate onto the prepared baking sheet and spread out into a thin layer using a rubber spatula. Place in the freezer for 15 minutes. Remove and break into small- to medium-sized chunks.
ASSEMBLE THE CAKE
- Place one cooled cake in the center of a cake or serving plate. Spread the frosting evenly and generously over the top in an even layer. Top with a layer of the chocolate crunch chunks. Top with the remaining cake and a layer of frosting.
- Using an offset or icing spatula, apply the remaining frosting to the sides of the cake and decorate as desired. Press the remaining chocolate crunch pieces into the sides and top of the cake. Refrigerate until ready to serve.
Hello!!
I am so excited I found your recipe. I have been searching for a “faux” feuilletine. Ones that I have found have nuts. While I do not have any nut allergies, I want to be safe for my guest eating the cake. I am making a cake for my daughter’s Confirmation next Saturday. A couple of questions, I am planning on making and decorating the cake the day before. Will the crunch still be crunchy the next day? I am putting mousse between the layers instead of frosting, would that mess up the crunch?
Thank you so much!
Janette, I love that you’re serving this cake for a Confirmation. The crunch doesn’t get soggy quickly because it’s encased in chocolate so it holds up better. I would love to hear how it turns out!
Any substitute for the Nutella?
Hi Portia,
Good question! You can use melted chocolate. Ganache can work as well. The Nutella adds a moist, fudgy texture but a milk chocolate spread would work well too. Let me know what you decide on and how it turns out!
I had trouble with the crunch chocolate seizing up into a crystallized mess but the rest is awesome. I have to assemble the cake still as I have to let it cool, so I might still be able to incorporate the kind of coated crunch in to the layers with the icing but idk we’ll see.
. I ended up subbing natural peanut butter in for the nutella and that seems to have been awesome. I also used the coffee but instead of using instant crystals I just turned a gourmet drip grind into espresso grind in a mortar and pestle – about 1/4c, also a really good sub.
Thanks for sharing those tips!
Thank you for this delicious recipe. I have couple of questions:.
1. Would the rice krispies become soggy inside the cake or will stay Krispy over few days?
2. Can I cover the rice krispies with ganache instead of melted chocolate?
Thx
Hi Sunshhine,
If the Rice Krispies are prepared as directed, hardening with the chocolate.. they definitely will keep without getting soggy.
In regards to your question about covering the krispies with ganache, that would work, but I wouldn’t let this sit for a few days before serving. I’d serve immediately.
Thanks for reaching out!