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!
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Servings: 10 Slices
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
- 1½ Teaspoons Baking soda (AKA Bicarbonate of soda)
- 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/225°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 spatular 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.