Chocolate crunch cake

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Jump to Recipe·5 from 2 reviews

A delicious and moist chocolate crunch cake. Made with a chocolate ganache, a soft, rich, and moist chocolate cake, and a puff crunch on top. They make this the best cake I have ever tried in my life.

I was so invested in making the best chocolate cake ever. And I think I did a really good job. Today we are on day 8/327 days of posting a recipe every single day of the year, and today I bring you a good one.

This chocolate cake has the best texture and flavor. It’s so moist, so chocolatey, and I’d rate it a 20/10 if I could.

The best chocolate cake

This cake was supposed to have more layers, but I ended up doing just two cake layers with lots of chocolate ganache. It’s topped with this crunchy cereal that was gifted to us from Prozis (we have a discount code for you if you want, that would be archersfood).

Chocolate ganache

Preparing chocolate ganache at home is easier than you think. You only need two ingredients: dark chocolate and heavy whipping cream. Ideally, you’d need chocolate couverture, but we ran out, and we are still waiting on the order.

If you use chocolate chips, you might need to pass them through a sieve afterward to remove chocolate bits that won’t melt.

To prepare a delicious and creamy chocolate ganache, we are using the same quantity of chocolate as cream. No matter how much you can easily change the quantities with this method.

In a big cast-iron pan, add your heavy whipping cream, and warm it up over medium heat until it starts to simmer. Once it simmers, turn off the stove and pour in the chocolate. *Chopping the chocolate small will make this step easier!). let the chocolate sit in the cream untouched for 5 minutes. After 5 minutes, stir until fully melted. Reserve the ganache covered with plastic wrap.

What is the crunch for the cake

For this chocolate crunch cake, we are using a cereal type of crunch; you could use chocolate cereal, cornflakes, crushed cookies, or anything that would give it a nice crunch. I personally love the crunch this cereal gave to the cake.

Add to your shopping list!

  • Granulated sugar: will sweeten the cake to perfection.
  • Cocoa powder: make sure it’s a 100% cocoa powder with no sugar added.
  • All-purpose flour: This is the normal flour of common use. It will give structure to the cake.
  • Leavening agents: a mixture of baking powder and baking soda.
  • Salt: Salt is needed, especially in a chocolate dessert. It makes it taste 100 times better.
  • Eggs: make sure to leave them at room temperature before you use them.
  • Milk: whole milk, make sure to warm up the milk before using it.
  • Oil: Use vegetable oil; I love using sunflower oil for a neutral flavor.
  • Butter: unsalted, melt it to use.
  • Dark chocolate couverture: I prefer dark chocolate because the flavor is more intense. If you’d like to use milk chocolate, you can do that too.
  • Heavy whipping cream: cream with at least 35 percent of its content in fat.
  • For crunch: use anything you like. I used protein puffies from Prozis.

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*if you buy any ingredient using our link we might get a small commission that helps us keep creating content for you and will not cost you any extra money:).

Recipe elaboration in order:

Here is the order we like to use when making this recipe to bake more smoothly and organize our time.

  1. Chocolate Ganache
  2. Dry ingredients
  3. Wet ingredients
  4. Bake
  5. Cool
  6. Decorate

Best tips to prepare a chocolate crunch cake

As a professional chocolate cake eater, I can tell you the best tips to follow to prepare the yummiest cake.

  1. When you prepare the cake batter, use warm milk and melted butter. If you mix the milk (cold) with the melted butter, the butter immediately leaves butter chunks all over the cake that you don’t want. If that happens by any chance, it’s very easy to fix. Pour the wet mixture into a saucepan and warm it up over LOW heat, stirring constantly to prevent the eggs from cooking.
  2. Sift the dry ingredients, cocoa powder, and flour. They tend to leave uncomfortable chunks on the cake when you don’t do it.
  3. To make the batter smoother, pass it through a fine mesh. This will remove unnecessary lumps. I recommend you do the same with the chocolate ganache to have a smoother ganache.
  4. To check if the cake is cooked fully, don’t use a metallic stick; use a wooden one, so if there’s any raw batter, it will stain it.
  5. Make sure to cool the cake fully before cutting it and decorating it.
  6. Before eating, I recommend you warm up the cake slightly or slices. I recommend 15 seconds in the microwave if it’s made a day earlier and it’s not fresh.

Baking tools you need!

  • Mixing bowls: You will need two, one for the wet ingredients and one for the dry ingredients.
  • A whisk: needed to mix the ingredients.
  • A sieve or fine mesh: to remove any lumps that could be in the batter or ganache.
  • A saucepan, or cast iron pot: I have been using this vintage Le Creuset, and it holds the temperature so well, which makes melting the chocolate easier.
  • A spatula: to scrape the bowl and stir the ganache.
  •  A square pan: use a 8-inch 20cm pan. I used one with a removable bottom.
  • Parchment paper: perfect to easily lift the cake from the pan. It doesn’t stick to the bottom.

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How to serve this chocolate cake

This cake is best served warm. The ganache slightly melts, the chocolate crumb is so moist and tender, and it has the best flavor. Microwave the cake slightly before eating, I recommend for about 15 seconds. A big glass of cold milk is necessary when eating a big slice of chocolate cake. To make this even better, freeze milk into ice cubes and add them to your milk; this will make it extra cold without watering it down.

If you love eating ice cream with chocolate cake, serve a big vanilla ice cream scoop on the side, and it will make it extra delicious.

How to store a chocolate crunch cake

This chocolate cake must be stored in the fridge; the ganache has cream, which is very delicate, and it could go bad easily if it stays at room temperature. The cake will be harder after freezing, but it recovers its texture completely after you microwave it.

Keep it in a food-safe container, and it’s good to eat for 3-4 days. Make sure to count from the day you made it, not the day you finished it. If you prepare the cake and ganache and decorate it the next day, you should still count from the day the cake and ganache were made.

Freeze a chocolate cake.

Since we freeze everything we make and test it afterward to see if it’s good, this cake gets approval from everyone. Freezes perfectly, barely affects the flavor and texture, just make sure it is served properly.

Freeze it whole or in slices. If you are freezing the chocolate cake, place it in a big plate, wrap it in aluminum foil, and place the cake inside a freezer-safe container.

Freeze it in portions: slice the cake into 9 portions, then prepare a tray with parchment paper and place the slices separately from each other, freeze for about 2-5 hours, and then transfer into a freezer-safe bag. This keeps the slices from getting stuck to each other.

Make sure to add the name of the food (chocolate crunch cake) and the date of the day it was made (2/15/2026), day-month-year or month-day-year, whatever you prefer!

*Very important to use a freezer-safe container when you freeze food because some other containers are not made to handle cold; they can break and also will give your food freezer-burnt easily.

I also mention food-safe containers because it’s very important to store our food in something that has been tested to see if it’s safe to put food in. Some materials are very bad for us, and they can transfer to the food.

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Chocolate crunch cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Archersfood
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
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Description

A delicious, moist chocolate crunch cake. This recipe will easily become your go-to chocolate cake recipe, with a homemade chocolate ganache and the perfect crunch.

Ingredients

GANACHE

  • 3 cups, chopped (500g) dark chocolate couverture
  • Slightly over 2 cups (500ml) heavy whipping cream

CHOCOLATE CAKE

  • 1 ½ cups (300g) granulated sugar
  • ½ cup (60g) cocoa powder
  • 2 cups (240g) all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 eggs, room temperature
  • 1 cup+3 tbsp (290ml) warm milk
  • ½ cup (120ml) sunflower oil, or any vegetable oil
  • Slightly over ½ cup (120g) unsalted butter, melted

CRUNCH

  • About 4–5 cups (150g) puffies

Instructions

  1. Start by preparing a delicious chocolate ganache. Chop the chocolate; you will need 3 cups of chopped dark chocolate couverture (500g). In a cast-iron, warm up slightly over 2 cups (500ml) of heavy whipping cream. Once it starts simmering, turn off the stove and add the chopped chocolate. Let it sit untouched for about 5 minutes, after 5 minutes you can gently stir until the chocolate is fully melted.Let the ganache cool while we prepare the chocolate cake. Cover it with plastic wrap and, for now, leave it at the counter.
  2. Prepare the chocolate cake. Preheat the oven to 355°F 180 °C. prepare a 8inch 20cm square pan with parchment paper.
  3. In a large mixing bowl, combine 1 ½ cups (300g) granulated sugar, ½ cup (60g) cocoa powder, 2 cups (240g) all-purpose flour, 1 ½ tsp baking soda, 1 ½ tsp baking powder, and ½ tsp salt. You can sift the dry ingredients now or at the end when your mixture is ready.
  4. In a separate bowl, add 3 eggs, 1 cup + 3tbsp (290ml) of warm milk, ½ cup (120ml) sunflower oil, and slightly over ½ cup (120g) of unsalted melted butter. Mix it with a whisk until well combined.
  5. Pour the wet ingredients over the dry ingredients and mix with a whisk. Don’t overmix the batter. If there are lumps, pass them through a fine mesh or sieve. Pour the batter into the prepared square pan and bake for about 45-50 minutes. Check if it’s done by inserting a wooden toothpick in the center. A few moist crumbs should come out, no wet batter.
  6. Once baked, place the pan on top of a cooling rack and let it cool for 20 minutes, then remove from the pan, lifting the sides of the parchment paper, and let it cool completely.
  7. Build the cake: cut the sides and the top if it’s not straight. Slice the cake in half so you have two cakes. Use the same parchment paper to cover the pan and add one of the cake slices. Spread chocolate ganache. If you cut the sides of the cake, add ganache to the space, too. Add another cake layer and another thick layer of chocolate ganache. Cover the whole pan with the ganache. Sprinkle 4-5 cups (150g) of puffies over the top. Make sure to cover the entire surface. Refrigerate until the ganache has set. It can take about 1-3 hours. Slice and serve.

Nutrition

  • Serving Size: 1 slice for 9 servings

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