Chocolate Crunch Cake

Have you heard of chocolate crunch cakes? They are having a viral moment with different variations all across social media, and for good reason. Adding a crunchy, chocolaty topping to a tender cake creates a juxtaposition of texture that is simply unmatched.

Our version on the trend is inspired by a recipe from Thank You Berry Much, which starts with preparing a from-scratch chocolate layer cake and chocolate ganache. The topping is made by covering Rice Krispies cereal in melted chocolate, letting it harden, and then chopping it up to create an extra-crunchy filling and topping.

Our own simplified version of a crunch cake calls for a chocolate boxed cake mix baked in a 13×9-inch pan, then topped with creamy chocolate buttercream. We coat Cocoa Krispies cereal (instead of regular Rice Krispies) in melted chocolate for even more chocolate flavor.

The chocolate crunch cereal topping really is the star of the show, adding another layer of chocolate flavor and a playful crunchy texture for the ultimate chocolate dessert.

Chocolate Crunch Cake Ingredients

• Chocolate cake mix: To keep things simple, this chocolate crunch cake starts with a cake mix for the base cake layer. Devil’s food is a great option for bold flavor, but a regular chocolate cake mix is just as delicious.
• Water: Liquid plays a role in the moist texture of a cake mix. You can make a boxed cake mix taste homemade by using milk instead of water to prep the mix.
• Vegetable oil: This type of oil adds a bit of fat to the chocolate cake mix for moisture and flavor.
• Eggs: It’s important to use room-temperature eggs for baking for the easiest incorporation. Two eggs add rich moisture and help the chocolate cake rise.
• Cocoa Krispies cereal: This is the chocolate version of classic Rice Krispies. It’s used as the base for the topping on this chocolate crunch cake.
• Chocolate chips: Melt semisweet chocolate chips and mix them with the cereal. This is what hardens to make the chocolate crunch topping for this cake.
• Butter: Butter is a staple ingredient for buttercream frostings, playing a role in structure and flavor. Salted butter is used for this chocolate frosting recipe. It’s important to let the butter soften to room temperature for the smoothest mixture.
• Baking cocoa: Baking cocoa, or cocoa powder, is key for adding chocolate flavor and thickening the frosting.
• Confectioners’ sugar: This type of sugar adds sweetness and thickens the chocolate frosting. For the smoothest frosting, sift your sugar first.
• Milk: Milk helps thin the frosting for a creamy consistency. We use whole milk for this recipe, but you can swap in 2% milk or even heavy cream for a richer flavor.

Directions

Step 1: Bake the chocolate cake

Preheat the oven to 350°F and grease a 13×9-inch cake pan.

In a large bowl, combine the cake mix, water, oil and eggs. Mix until combined and smooth. Transfer the cake batter to the prepared pan. Bake the cake as directed on the box. Once baked, remove to a wire rack to cool completely.

Step 2: Make the crunch topping

Line a baking sheet with parchment. Melt the chocolate chips in a large microwave-safe bowl in 30-second increments, stirring in between.

Fold the cereal into the melted chocolate until well coated. Spread the coated cereal into an even thin layer on the baking sheet. Chill in the refrigerator for one hour. Once hardened, chop into small pieces.

Editor’s Tip: For the smoothest layer, spray an icing spatula with cooking spray and use it to spread the chocolate mixture onto the baking sheet.

Step 3: Make the frosting

In a mixing bowl, beat the butter, baking cocoa and half the confectioners’ sugar. Gradually mix in the milk and remaining confectioners’ sugar, beating until the frosting is light and fluffy.

Step 4: Assemble the cake

Spread the chocolate frosting over the top of the cooled cake. Sprinkle the chocolate crunch topping evenly over the top of the frosting. Slice to serve.

Chocolate Crunch Cake Variations

• Use another cereal: Want a bit less chocolate, or can’t find Cocoa Krispies cereal? Use regular Rice Krispies. This recipe could also be made with corn flakes.
• Go for chocolate peanut butter: Love the combination of chocolate and peanut butter? Use a chocolate cake paired with peanut butter frosting, or try a peanut butter cake with chocolate frosting. The combination will be wonderful with the addition of the chocolate crunch topping!
• Use another cake: There’s no need to stick to a chocolate cake as the base here if you’d prefer another choice. Pair the chocolate crunch texture and flavor with a vanilla cake, yellow cake or even a mint cake.
• Try dark chocolate: For a bolder-tasting topping, use dark chocolate chips or an equal swap of chopped dark chocolate.

How to Store Chocolate Crunch Cake

This cake should be stored in an airtight container or covered with storage wrap to preserve freshness and flavor.

How long does chocolate crunch cake last?

Keep chocolate crunch cake stored at room temperature for up to three days or in the refrigerator for up to five days.

Can you make chocolate crunch cake ahead of time?

You can certainly make the chocolate crunch topping ahead of time and keep it on hand. Prep the topping, chop it up and store it in an airtight bag in the refrigerator for up to one week.

The cake can be baked, cooled and frozen ahead of time too. Wrap the cake in a layer of storage wrap and a layer of aluminum foil, and freeze the cake for up to two months. Then, allow it to thaw at room temperature before frosting and topping it.

Chocolate Crunch Cake Tips

Can you use another cake pan for chocolate crunch cake?

This recipe calls for a 13×9-inch cake pan to make a rectangular cake, but if you’d prefer to make a double-layer round cake, divide the batter into two 8-inch or 9-inch cake pans. Bake and cool the cakes, and then assemble the cake as a frosted layer cake with the chocolate crunch topping.

What is the best way to melt chocolate for chocolate crunch cake?

You can melt chocolate in the microwave or over a double-boiler on the stovetop. The goal is to melt the chocolate on low temperature, slowly, for the smoothest texture.

What’s the best way to chop the crunch topping for chocolate crunch cake?

Once the topping has hardened, use your hands to break it up into smaller pieces. Working with one cold piece at a time, use a sharp knife to chop it up on a cutting board.