Chocolate Crunch Cake Recipe: Crispy, Rich and Decadent

For the Chocolate Cake

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup milk of choice, at room temperature
• ⅓ cup neutral oil (vegetable or canola)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup hot coffee (freshly brewed)

For the Chocolate Ganache

• 1 cup dark chocolate chips
• ½ cup milk of choice
• 2 tbsp chocolate hazelnut spread
• 1 tbsp coconut oil
• Pinch of salt

For the Chocolate Cornflake Crunch

• 3 cups cornflakes
• ½ cup chocolate hazelnut spread
• ½ cup dark chocolate chips, melted

• Preheat the oven to 350°F (175°C). Grease an 8×11-inch baking dish well with coconut oil or cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
• Add the milk, neutral oil, apple cider vinegar, and vanilla. Whisk until the batter is smooth with no dry pockets. Finally, stir in the hot coffee — it will thin the batter slightly and deepen the chocolate flavor.
• Pour the batter into the prepared baking dish and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Avoid overbaking to keep the cake fudgy. Remove from the oven and let the cake cool completely in the pan.
• While the cake cools, prepare the ganache. In a microwave-safe bowl or small saucepan combine the dark chocolate chips, milk, chocolate hazelnut spread, coconut oil, and a pinch of salt. Heat in 30-second bursts if using the microwave, stirring between bursts, until the mixture is smooth, glossy and pourable (about 60–90 seconds total). Allow the ganache to rest for about 5 minutes so it thickens slightly but remains pourable.
• For the cornflake crunch, combine the ½ cup melted chocolate with the ½ cup chocolate hazelnut spread in a large bowl and stir until smooth. Gently fold in the cornflakes until each flake is coated with the chocolate mixture; work carefully so the flakes stay intact and crunchy.
• Once the cake is completely cool, pour the ganache evenly over the top, spreading it to the edges and letting it pool slightly. While the ganache is still slightly tacky, pile the cornflake crunch over the ganache so the flakes adhere as it sets.
• Let the cake rest for 15–20 minutes until the ganache firms enough to hold the crunch in place. Serve directly from the pan with a large spoon; this cake is best scooped rather than sliced into perfect pieces.

• Allow the cake to cool completely before pouring the ganache. Ganache poured onto a warm cake will become too thin and may run off the edges.
• Hot coffee enhances the chocolate flavor without making the cake taste like coffee. If you don’t have coffee, hot water can be used, but the flavor will be less intense.
• When mixing the cornflakes into the chocolate, fold gently to keep flakes whole and crunchy rather than breaking them into crumbs.
• Add the cornflake crunch while the ganache is still slightly tacky so the flakes stick. If you wait until the ganache is fully set, the crunch may not adhere.
• To make ahead: store the cake in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving for the best texture. The crunch will soften slightly over time.
• To vary the recipe: swap dark chocolate for milk chocolate in the ganache for a sweeter finish, or add a sprinkle of flaky sea salt on top for contrast.