This chocolate crunch cake is a joyful mashup of brownie-like fudginess, a glossy Nutella ganache, and crisp chocolate-coated corn flakes. It belongs on any list of cooking, easy recipes for gatherings because it is quick to pull together, utterly addictive, and guaranteed to get raves. The cake is more scoopable than sliceable, so think comfort and sharing rather than perfect presentation.
Why this recipe works
The recipe starts with a boxed chocolate cake mix plus instant chocolate pudding mix to intensify chocolate flavor and create a fudgier crumb. Adding melted butter, sour cream, milk, and extra eggs keeps the cake rich and moist. A Nutella-based ganache poured over the warm cake gives a glossy, decadent top layer, and folding corn flakes into the remaining ganache adds the signature crunch.
Ingredients
For the cake
- 1 15 oz box chocolate cake mix
- 1 2 oz packet instant chocolate pudding
- 4 eggs
- 1/4 cup sour cream
- 3/4 cup melted butter
- 1 cup milk
For the ganache and crunch
- 1 1/2 cups Nutella
- 2 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 cup semisweet chocolate chips or chunks
- 1/2 cup heavy cream
- 4 cups corn flakes
How to make the chocolate crunch cake
- Preheat the oven to 350 F and line a 9x13 inch baking pan.
- Mix the cake mix with the instant pudding, eggs, sour cream, melted butter, and milk. Whisk until smooth and pour into the prepared pan.
- Bake for 30 minutes. The box may say 45 minutes, but 30 minutes keeps the cake fudgy. Let it cool for about 15 minutes to come closer to room temperature.
- For the ganache, combine Nutella, cocoa powder, powdered sugar, chocolate chips, and heavy cream in a microwave-safe bowl. Heat for about one minute, then stir until glossy and smooth. Do not overheat or the chocolate can seize.
- Pour about half of the ganache over the slightly cooled cake and spread evenly.
- Stir the corn flakes into the remaining ganache until fully coated, then gently spread the crunchy mixture over the top of the cake.
- Let the cake sit for about 30 minutes for the layers to set, then serve immediately.
Helpful tips and tricks
- If crispness matters, frost half the cake with ganache and reserve the rest. Right before serving, mix corn flakes into the remaining ganache and add them to the cake so the flakes stay crunchy.
- Do not overheat the ganache in the microwave. Heat in short bursts and stir to keep the chocolate glossy.
- This cake is best eaten the same day because the corn flakes will become chewy over time. It is perfect for a Friendsgiving, holiday dessert, or any gathering where cooking, easy recipes are appreciated.
"It is so sensational so fudgy gooey chocolatey and insanely good. You have to make this."
Serving, storage, and variations
Serve the cake scooped onto plates with a spoon or small spatula. Leftovers should be stored uncovered briefly if they need to stay crisp, but for practical purposes wrap tightly and refrigerate. To vary the recipe, try chopped toasted hazelnuts instead of corn flakes or swap peanut butter for Nutella for a different flavor profile. For the cleanest texture, make the ganache without the corn flakes and add crunchy topping at the last minute.
Final note
This recipe belongs in the repertoire of cooking, easy recipes because it delivers maximal chocolate pleasure with minimal fuss. Rich, fudgy cake, a glossy Nutella ganache, and crunchy chocolate clusters make for a dessert that friends and neighbors will rave about. Try it for your next get together and watch it disappear.
This article was created from the video Chocolate Crunch Cake - Way Too Delicious!!! with the help of AI.
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