Chocolate Crunch Cake

This gluten free chocolate crunch cake recipe is a feast for the eyes and taste buds as the texture is so satisfying. Made with 3 delicious layers of moist chocolate cake filled and decorated with smooth chocolate ganache frosting then topped with rice krispy crunch cake. A chocolate lover's dream cake!

This crispy chocolate cake is a must when hosting a party. It makes the best gluten free chocolate birthday cake. It's the perfect decadent chocolate triple layer cake with the added fun twist of the chocolate krispy treats.

It is so good I used it as a base recipe for my gluten free chocolate fudge cake.

Loved by both kids and adults I have served this to non gluten-free eaters who can't tell the difference just like my gluten free chocolate cupcakes, pear and chocolate cake, and chocolate crumb cake.

If you are looking for gluten free cake recipes you will also want to check out my Medovik tort and gluten free Victoria sponge cake.

Ingredients

Chocolate cake

• Gluten free All-purpose flour -  I used a shop bought Gluten free Plain flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well.
• Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake. I used fine white sugar aka caster sugar but granulated sugar will also work well.
• Cocoa powder - Dutch-processed cocoa powder is what I recommend.
• Baking Powder & Baking soda - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
• Salt - Helps balance out the sweetness of the chocolate cake.
• Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together.
• Butter - Melted in the microwave.
• Whole Milk - I like to take the milk out of the refrigerator 30 minutes before making the cake to allow the milk to come to room temperature.
• Eggs - Room temperature
• Warm water - Don't skip this step as adding hot water will add moisture to the chocolate cake and prevent it from becoming too dry.

Chocolate Crunch

• Milk Chocolate - When making the milk chocolate crunch or as some may call it chocolate concrete always be sure that the chocolate you use is gluten free. See what chocolate is gluten free if you are unsure.
• Rice Krispy Cereal - I used Nestle go free Rice pops. Be sure to use gluten free cereal.

Chocolate Ganache Frosting

• Heavy Cream - AKA Double cream
• Chocolate - I used 450g Milk chocolate 150g Dark chocolate. Used your preferred combination of chocolate for the frosting.

See the recipe card for quantities.

Variations

There are various options to use when making the crunch for the cake. I have included a few variations below that I have also used in the past. Substitute the chocolate rice krispy crunch for:

• Oreo's crunch - Using gluten free Oreo's crush up the cookies and decorate the tops and sides of the frosting. I used broken oreos when making my Gluten free dirt pudding.
• Cadbury's Crunchie - As Cadbury crunchies are gluten free you can use crushed crunchie for a stunning honeycomb crunch. This method results in a chewy crunch and looks stunning as the color of the honeycomb with the color of the chocolate frosting make the cake pop.
• Cadbury's mini eggs- Perfect for an Easter theme crunch cake. Decorate the frosting with whole and halved mini eggs. The mini eggs bring a fun colorful element to the cake.

Instructions

Recipe step 1.

How to make chocolate crunch cake

• In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
• In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
• Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
• Divide the chocolate cake batter between the 3 baking tins. Place in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cake. If it comes out clean it's ready if not leave it in slightly longer. (Times may vary slightly depending on the oven).

Recipe Step 2.

• Chop the chocolate up as finely as you can and place it in a large bowl.
• Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
• Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
• Stir the melted chocolate and cream together until fully combined and smooth.

Recipe Step 3.

• Melt chocolate in the microwave. Be sure to check and stir to prevent burning. Once melted mix in the rice crispy cereal until fully coated with the melted chocolate. Just like making rice krispie chocolate cakes.
• Transfer to parchment paper spreading the chocolate cereal in a thin layer. Place in the refrigerator to set.
• Once set using a sharp knife cut into your preferred size crispy bites. I like to make a variety of larger and smaller crispy pieces.

See the recipe card for instructions to assemble the layer cake.

Crunchy cake filling ideas - If you want to include crunchy layers within the cake sprinkle some of the chocolate crunches on top of each ganache filling before adding the next chocolate cake layer. This makes a decadent chocolate cake with crunchy layer.

Recipe FAQs