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Chocolate Crunch cake on a white cake stand.

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!
5 from 28 votes
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Course: Baking, Cake, Dessert
Cuisine: World
Keyword: 3 layer cake, Birthday cake, celebration cake, gluten free
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 10 Slices
Author: Amanda


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


Chocolate cake

  • 300 Grams Gluten free All-purpose flour (I used Doves free from Plain flour)
  • 300 Grams Sugar
  • 70 Grams Cocoa powder
  • Teaspoons Baking Powder
  • 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.


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!


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.
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.