Choco crunch cake
Choco crunch cake made of four delicious layers, each bringing a unique texture and flavor. The first layer consists of a rich chocolate cake soaked in chocolate milk, making it incredibly moist. The second layer is a creamy, velvety mix of cream cheese and whipped cream, adding a smooth contrast. The third layer is a luscious chocolate ganache that enhances the richness. Finally, the fourth layer—a crunchy chocolate-coated crispy rice topping dusted with cocoa powder—adds the perfect crunch.
Servings 12 People
Ingredients
First layer: chocolate cake
- Store-bought chocolate cake or use my homemade chocolate cake recipe the recipe liked ( in more recipes to make)
- 1 cup chocolate milk
Second layer: cream mix
- 150 g cream cheese
- 1 cup whipping cream
- 1/2 cup powdered sugar or 1/2 cup sweetened condensed milk
Third layer: chocolate ganache
- 150 g milk chocolate
- 3/4 cup whipping cream or 1 can thickened cream
Fourth layer: Choco crunch topping
- 2 cups crispy rice or cocoa crispy cereal
- 100 g chocolate melted
- ¼ cup unsweetened cocoa powder
Instructions
First Layer: Chocolate Cake
- Cut the cake into thin slices and arrange them in a tray.
- Pour the chocolate milk over the cake to soak it.
Second Layer: Cream Mix
- In a bowl, mix the softened cream cheese with powdered sugar (or sweetened condensed milk) until smooth and creamy.
- Add the cold whipping cream and beat until light and fluffy.
- Spread the cream mixture evenly over the soaked chocolate cake.
Third Layer: Chocolate Ganache
- Combine the milk chocolate and whipping cream in a microwave-safe bowl.
- Microwave for 1 minute, then stir until the chocolate is fully melted and smooth. The ganache should be thick yet pourable.
- Place the cake in the freezer for 5 minutes to firm up the cream layer.
- Remove from the freezer and pour the cooled ganache evenly over the cream layer. Spread it smoothly.
- Return the cake to the fridge for at least 2 hours to set.
Fourth and Final Layer: Choco Crunch Topping
- This layer is best added just before serving to keep it crunchy!
- In a container, combine the crispy rice cereal with melted chocolate. Close the container and shake well until the cereal is fully coated in chocolate.
- Open the container, add the cocoa powder, close it again, and shake until the cocoa powder evenly coats the crispy chocolate mixture.
- Just before serving, sprinkle the Choco Crunch topping over the cake for the perfect crispy finish.
Notes
1. Chill Between Layers – Freezing the cake for a few minutes between layers helps set them properly.
2. Smooth Ganache – Stir well after microwaving for a silky consistency; add warm cream if too thick.
3. Keep the Crunch Fresh – Add the crispy topping just before serving to keep it crunchy.
4. Adjust Sweetness – Use dark chocolate or reduce sugar if you prefer less sweetness.
5. Neat Slices – Use a warm knife for clean, even cuts.
6. Flavor Variations – Try adding coffee, peanut butter, or a pinch of sea salt for a twist.
7. Easy Serving – Make mini versions in dessert cups for a fun, mess-free option.