Chocolate Crunch Cake

5 from 28 votes

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!

Prep Time25

Cook Time1

Course: Baking, Cake, Dessert

Cuisine: World

Servings: Slices

Calories: 474kcal

Author: Amanda

Equipment

3 8-inch baking tins
Large bowl
non-stick pan
Whisk

Ingredients

Chocolate cake

300 Grams Gluten free All-purpose flour (I used Doves free from Plain flour)
300 Grams Sugar
70 Grams Cocoa powder
1½ Teaspoons Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
1½ Teaspoons Baking soda (AKA Bicarbonate of soda) Some brands may have ingredients that contain gluten. Always be sure to check the label.
¼ Teaspoon Salt
½ Teaspoon Xanthan Gum
300 Grams Butter (Melted)
300 ml Whole Milk
3 Large Eggs Room temperature
90 ml Hot water

Chocolate Crunch

150 Grams Milk Chocolate
50 Grams Rice Krispy Cereal (I used Nestle go free Rice pops).

Chocolate Ganache Frosting

600 ML Heavy Cream AKA Double cream
600 Grams Chocolate I used 450g Milk chocolate 150g Dark chocolate. Used your preferred combination.

Instructions

How to make Chocolate cake layers

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease the sides and line the bottom of the baking tins with parchment paper.
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).
You can divide between two tins if you would rather at 2 layer cake. Baking time will be slightly longer.
Transfer to a cooling rack. Carefully remove from the tins once slightly cooled as the cake will be delicate to handle.

How to make Chocolate Crunch

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.
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.

How to make Chocolate Ganache Frosting

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.
Leave the chocolate ganache to cool completely and then cover and place in the refrigerator for 30 minutes.
Once the chocolate ganache has had time to chill whisk until the frosting becomes creamy and thick. It won't take long to thicken and usually only takes up to 5 minutes when using an electric whisk or mixer. (The key is to not over whisk as it will quickly become thick and grainy).

How to Assemble the cake

If your cake has large domes you can use a serrated knife to remove the domes to result in a flat top. I find that these cakes don't have a large dome and need very little to no leveling.
Place the first layer on your cake stand or plate and use approx ¼ of the frosting layer and spread evenly. Then carefully layer with the second chocolate cake and repeat the frosting. Top with the final layer of cake.
With the remaining frosting, cover the top and sides of the cake. If desired, use the back of a spoon or spatula to create swirls and small peaks.
Decorate with the chopped chocolate crunch pieces. I like to make a chocolate crunch top and decorate the bottom of the cake with smaller pieces of the crunch mixture.
Enjoy!

Notes

Storage:

The cake can be stored in an airtight container for you to enjoy for up to 3-4 days. Store in the refrigerator. Remove from the refrigerator and allow to come to room temperature before serving.

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 a crunchy layer.

Variations

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.

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