We are starting the week strong, with a Nutella crunch cake. This easy chocolate dessert will become a favorite in your house. Inspired by our chocolate crunch cake and our chocolate cornflake mousse cake.

This crunch cake recipe is made with a super MOIST, rich, and tasty chocolate cake, covered in a mixture of Nutella and cornflakes. They add a nice touch of sweetness and crunch. The Nutella will make this recipe wayyy easier, as we won’t need to prepare a ganache.

We love Nutella desserts, especially when they are easy and delicious, like crepe rolls, cheesecake, pancakes, and even brioche. Nutella is so sweet and rich, ideal for many desserts.

This recipe has been modified slightly from the original chocolate cake recipe, chocolate sheet cake, or even our chocolate mousse.

Grab these ingredients

• Milk: Use whole milk for a moist cake.
• Apple vinegar: This will make your cake super moist and delicious. It won’t taste like vinegar at all. Vinegar is used in many cakes or treats, like our red velvet brownies.
• Instant coffee: it intensifies the flavors of the chocolate. You will not taste it; it can be omitted if the cake is for a kid or a person who doesn’t consume coffee.
• Cocoa powder: we are very specific with the cocoa we use; it’s a charcoal dark cocoa powder, this way we will have a rich chocolate color instead of a brown-red pale color. Make sure it’s 100% cocoa powder, no sugars added. We used specifically Noir Intense by CACAO BARRY.  
• Oil: We are using all the oil for this recipe. Butter adds flavor, but we already have the cocoa powder, which is insanely flavorful, so it’s not needed. Using all the oil will give us extra moisture.
• Eggs: room temperature.
• Salt: it enhances the flavors and balances the sweetness. We use salt in every dessert we prepare, brownies, Nutella Cinnamon rolls, or brookies.
• Sugar: granulated or also called caster sugar.
• Baking soda and powder: we are using both for this recipe.
• All–purpose flour: gives structure to the cake. Sift it to avoid having lumps.
• Nutella: We want the Nutella to be melted but not hot. The reason why is that we don’t want the cornflakes to become soft; we want them to be crunchy.
• Cornflakes: no sugar added. We are controlling every gram of sugar that is added to this recipe, and we don’t need more added. As a recommendation, if you can’t find any sugar-free cornflakes, use whatever it is you can find.

Best tips for a moist Nutella chocolate crunch cake

I’m a chocolate person, I want every possible existing dessert to be chocolate, brownie rolls, red velvet brookies, chocolate rolls, pancakes, and even cookies. This means I eat and prepare a lot of chocolate cakes.

1. We are not using mayonnaise. I’m not at that point in my life where I want to experiment with mayonnaise in my cake to make it moist, but we will add vinegar. That’s how we will create our own buttermilk that will give us a super moist cake.
2. Good quality ingredients, they matter. Yes, you can prepare this cake with any ingredient you have, but if you can use good-quality cocoa powder, eggs, and coffee, you will notice a difference.
3. My favorite oil of choice for a neutral flavor is sunflower oil. I cannot use any other vegetable oil for cakes, so it will be my recommendation.
4. You don’t want the Nutella to be hot when mixing it with the cornflakes, or it will make them super soggy. The idea is for the cornflakes to be crunchy.
5. The cake is crumbly; make sure to let it set if you want to remove it from the pan, or it will break.

Nutella crunch cake

To start, this is an insanely easy cake to prepare; it doesn’t require you to make a ganache, which will save you a lot of time, and it is a type of dessert that is prepared and served in the same pan.

Best serving suggestions for Nutella crunch cake

Everything that is involved in chocolate, cake, cookies, or basically anything id add a scoop of ice cream on top. Our Nutella cookie pies, Dubai chocolate brookies, red velvet brownie pudding…everything is better with ice cream on top, but not any ice cream, your favorite ice cream.

Milk. Milk will always be needed with chocolate; a big, cold glass of milk elevates the experience. We use it with brown butter chocolate chip cookies, cookie fries, and even sea salt caramel cookies.

I recommend it be served warm, as it’s the most flavorful.

Refrigerating tips

I recommend you keep this cake on the counter for up to 2-3 days. I’d normally recommend you refrigerate it, as I’m very much against keeping food on the counter, but this is essential so we don’t have soggy cornflakes.

To be able to store it in the counter, make sure you cover it properly to avoid anything getting into the cake. If by any chance you decide to add fruits or whipped cream to the cake, it must be stored in the fridge.

Freeze a chocolate cake

This cake can be frozen, but I recommend that you don’t decorate it before freezing to prevent the cornflakes from getting soggy when thawing.

Cover the cake very well with aluminum foil on the same pan after it has cooled completely, and freeze for up to 2-3 months.

Whenever you’d like to enjoy it, thaw it in the fridge overnight, warm it up in the preheated oven for 5 minutes, and then prepare the topping mixture with Nutella and cornflakes. This will give you a cake that tastes fresh after it’s been frozen.

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