introduction
This easy cake has a rich chocolate taste and a fun crunch on top. You can make it for a small party or for a sweet night at home. It uses simple steps and common items. See a simple crunch cake for more ideas.
why make this recipe
You will make this cake if you want a soft cake with a crunchy top. You will love the mix of cream and dark chocolate. The cake looks nice and tastes rich. It works for a gift or a quick treat. Read an easy dessert for more ways to bake.
how to make Chocolate Crunch Cake
This is a clear plan to make the cake. You mix dry parts, beat butter and sugar, add eggs, then mix in milk. You bake the cake and let it cool. Make the ganache and the cream cheese mix. Slice the cake and build layers with cream and ganache. Top with the crunch. For a full view of steps, check a step by step guide.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup dark chocolate, chopped
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup chocolate crunch topping (crushed chocolate cookies or chocolate cereal)
Directions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time. Mix well after each egg. Stir in vanilla.
- Add the dry mix in parts, and add buttermilk in parts. Mix just until you cannot see flour.
- Pour batter into the pan. Bake 25–30 minutes. A toothpick in the center should come out clean. Let the cake cool fully.
- For the ganache, heat the heavy cream with the chopped dark chocolate on low heat. Stir until smooth. Let it cool a bit.
- For the cream cheese whipped cream, beat the cream cheese until smooth. Add powdered sugar slowly. Fold in whipped cream until mixed.
- When the cake is cool, slice it for layers. Spread cream cheese mix on one layer. Drizzle a little ganache. Add the next layer and repeat.
- On top, spread cream and pour more ganache. Add the chocolate crunch on top before you serve.
how to serve Chocolate Crunch Cake
Cut the cake in even slices. Serve on a small plate with a fork. You can add a small scoop of vanilla ice cream. You can also warm a bit of ganache and pour on top. See more serve ideas for style tips.
how to store Chocolate Crunch Cake
Cover the cake with a lid or wrap it in foil. Keep it in the fridge for up to 3 days. If you want to keep it longer, freeze slices in a tight bag for up to 1 month. Let frozen slices thaw in the fridge before you eat.
tips to make Chocolate Crunch Cake
- Bring butter and cream cheese to room temp. They mix smooth.
- Do not over mix the batter. Mix until just set.
- Warm the ganache slowly so it stays smooth.
- Add the crunch just before you serve to keep it crisp.
- For more help, read extra tips.
variation (if any)
- Use milk chocolate instead of dark chocolate for a softer taste.
- Add a thin layer of caramel for a sweet twist.
- Swap the crunch topping for chopped nuts or toffee bits.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar. Let sit for 5 minutes.
Q: Can I make this as cupcakes?
A: Yes. Bake in cupcake pans for 18–20 minutes. Watch the bake time.
Q: How do I get clean cake slices?
A: Use a sharp knife. Warm the knife with hot water and wipe it clean between cuts.
Q: Can I use low fat cream?
A: Low fat cream may not set well. Use full fat for best taste and texture.
Conclusion
If you want a close idea or a source of more steps, see this full recipe: Chocolate Crunch Cake (Inspired by Lazy Cat) | Ash Baber.
Print
Chocolate Crunch Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich chocolate cake with a crunchy topping, perfect for parties or sweet treats.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup dark chocolate, chopped
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup chocolate crunch topping (crushed chocolate cookies or chocolate cereal)
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each egg. Stir in vanilla.
- Add the dry mix in parts, alternating with the buttermilk, mixing just until no flour is visible.
- Pour batter into the pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool fully.
- For ganache, heat heavy cream with chopped dark chocolate on low heat, stirring until smooth. Let cool slightly.
- For the cream cheese whipped cream, beat cream cheese until smooth, gradually add powdered sugar, then fold in whipped cream.
- Once the cake is cool, slice for layers. Spread cream cheese mix on one layer, drizzle with ganache, and add the next layer, repeating until finished.
- Spread whipped cream and ganache on top, then add chocolate crunch just before serving.
Notes
For best results, allow butter and cream cheese to come to room temperature before mixing. Add the crunch topping right before serving to maintain its crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
