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.
Ingredients
1 package (15-1/4 ounces) devil’s food cake mix
1 cup water
1/2 cup canola oil
2 large eggs, room temperature
topping:
1-1/2 cups semisweet chocolate chips
1-1/2 cups Cocoa Krispies
frosting:
1 cup butter, softened
1 cup baking cocoa
4-1/2 cups confectioners’ sugar
1/2 cup 2% milk
Directions
1
Preheat the oven to 350°. Grease a 13×9-in. cake pan.
2
In a large bowl, beat cake mix, water, oil and eggs until smooth. Transfer the cake batter to the prepared pan; bake as directed on the box. Remove to wire rack to cool completely.
3
To make the crunch topping, line a baking sheet with parchment paper. Melt the chocolate in a large microwave-safe bowl in 30-second increments, stirring in between. Fold in the Cocoa Krispies. Spread into an even layer on the prepared baking sheet. Chill 1 hour; chop into small pieces.
4
To make the frosting, in a large mixing bowl, beat butter, baking cocoa and half the confectioners’ sugar until combined. Gradually mix in milk and the remaining confectioners’ sugar, beating until the frosting is light and fluffy.
5
Spread the chocolate frosting on the cake. Sprinkle with the chocolate crunch topping. Slice to serve.
Nutrition Facts
1 piece: 514 calories, 26g fat (12g saturated fat), 54mg cholesterol, 349mg sodium, 73g carbohydrate (55g sugars, 2g fiber), 4g protein.
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