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5 from 1 review

Nutella crunch cake

Recipe by Archersfood

A delicious, moist, and crunchy Nutella crunch cake. This decadent chocolate treat will soon become your obsession. It is made with a super-easy YET delicious chocolate cake recipe and covered in crunchy, Nutella-coated cornflakes. If you were looking for a delicious chocolate cake recipe, this is it!

  • Total Time0 hours
  • Yield8 chocolate cake

Ingredients

CHOCOLATE CAKE

  • 1 ¼ cup (300 ml) whole milk, boiling
  • 3 tbsp (45 ml) apple vinegar
  • 1 tsp (2 g) instant coffee
  • ½ cup (64 g) 100 % cocoa powder, 10-12 % fat
  • 1 cup + 2 tbsp (252 ml) sunflower oil, or any other neutral vegetable oil of your choice
  • 4 eggs, medium-sized, room temperature
  • ¼ tsp (1.5 g) fine sea salt
  • 1 ½ cups (310 g) granulated sugar
  • 1 ½ tsp (9 g) baking soda
  • 1 ½ tsp (6 g) baking powder
  • 2 cups (240 g) all-purpose flour

CORNFLAKE MIXTURE

  • 1 ½ cups (420 g) Nutella, melted, not hot
  • 2 cups (72 g) cornflakes, sugar-free

Instructions

  1. To prepare this delicious Nutella crunch cake, we start by preparing the chocolate cake batter. In a pot, boil 1 ¼ cup (300 ml) whole milk.
  2. Once it starts to boil and bubble, turn off the stove and add 3 tbsp (45 ml) apple vinegar, or another vinegar you might have at home for baking. mixing it well. To this mixture, you’ll add 1 tsp (2 g) of instant coffee. It will start to curdle.
  3. Add ½ cup (64 g) 100 % cocoa powder, one with about 10-12 % fat, and 1 cup + 2 tbsp (252 ml) sunflower oil or another neutral vegetable oil you like.
  4. In a mixing bowl, whisk 4 room temperature eggs and add them to the milk mixture, and mix well.
  5. In a separate mixing bowl, whisk together ¼ tsp (1.5 g) fine sea salt, 1 ½ cups (310 g) granulated or caster sugar, 1 ½ tsp (9 g) baking soda, 1 ½ tsp (6 g) baking powder, and 2 cups (240 g) of all-purpose flour, weighted and then sifted after.
  6. Add the wet mixture to the dry ingredients and mix it until there are no more lumps and it is a nice chocolate batter.
  7. Preheat the oven to 338 F (170C). Line a 11.8 x 8 inches (30 x 20 cm) rectangular pan with a minimum height of 2.36 inches (6 cm) with parchment paper.
  8. Pour the chocolate cake batter into the prepared pan and lightly tap it over the counter to remove any trapped air bubbles.
  9. Bake the cake for about 45 minutes or until it reaches an internal temperature of 195F (91C), checked with a food thermometer.
  10. Remove the cake from the oven once it’s fully baked and place the pan with the cake inside on top of a cooling rack.  Let it cool for 20-25 minutes.
  11. Prepare the topping mixture. Start by melting 1 ½ cups (420 g) Nutella, make sure it’s melted but not hot, and mix it with 2 cups (72 g) of sugar-free cornflakes. Add it over the cake and spread it so it covers everything.
  12. Cut the cake into 8 slices on the same pan; serve.

Equipment

Notes

The cacao powder we used is Noir Intense by CACAO BARRY.

What we mean by weighted and then sifted (all-purpose flour) is to first weigh the flour, which is 2 cups or 240 g, and then sift it. If you are measuring it by grams, you can sift it as you weigh it. This instruction is more important if you are measuring it by cups, as the weight would change.

Depending on the cacao you use, you will have a different chocolate cake color. If you are using the same as we are, yours will look very dark and nice.

If you open the oven door too early, the cake will sink in the middle. Check the cake at the 40-minute mark; every oven is different, and some are on the cooler side.

Tools we have used for this chocolate crunch cake: mixing bowls, pot, whisk, spatula, sift, rectangular pan sized: 11.8 x 8 inches / 30 x 20 cm, min height: 2.36 inches / 6 cm, parchment paper, and cooling rack.

I recommend you prepare this recipe in grams; cups can be very inaccurate. 

  • Prep Time: 40 minutes
  • Cook Time: 40-45 minutes
  • Category: Cake, Dessert
  • Method: Baking

Find it online: https://archersfood.com/nutella-crunch-cake/