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This Chocolate Crunch Cake is a rich, ultra-moist chocolate cake soaked with a creamy Nutella glaze and topped with a crispy chocolate cornflake crunch layer. It’s an easy, crowd-pleasing dessert with the perfect balance of soft, fudgy cake and irresistible crunch.
Behind This Chocolate Crunch Cake Recipe
I love a good viral recipe. Whenever I see something trending on TikTok, I have to give it a try, whether it’s something savory, like a chopped grinder sandwich or French onion pasta, or something sweet like orange cinnamon rolls or this chocolate crunch cake.
I started seeing this rich chocolate cake with crunchy topping popping up everywhere over the past few months and knew I had to try it. Of course, I always need to put my own little twist on things. This chocolate crunch cake recipe starts with a moist chocolate cake but the real decadence comes from the Nutella soak poured on top after baking. I took a hint from popular poke cakes and used a wooden spoon to poke holes in the cake first, which really allows the Nutella to infuse the entire cake. IT’S SO GOOD!
Then, for the crunch topping, I opted to use melted bittersweet chocolate AND Nutella. Many versions use just one or the other but I like the contrast of both. The bittersweet chocolate keeps it from being overwhelmingly sweet, as do the crunchy cornflakes.
Trust me when I say you want to try this cake ASAP, especially if you are a chocolate-lover like me. It’s that good!
Tips From My Kitchen
- Don’t skip the coffee. The hot coffee is key to getting the rich chocolate flavor and moist crumb in the cake. I promise the cake won’t taste like coffee!
- No over-baking. Check the cake at the 35 minute mark to prevent an over-baked cake, as every oven is different. A toothpick inserted in the center should come out clean.
- Poke holes while the cake is warm. It’s easiest to poke the holes in the cake when it’s still a bit warmer than room temperature but not super hot.
- Melt the chocolate carefully. Be sure to keep a close eye on the chocolate as it melts and to stir between each 20-second increment. If it overheats and seizes, toss it out and start again.
- Enjoy the same day. As much as I love meal prep and desserts that stay good for days, this chocolate crunch cake is not one of them. To really appreciate that crunchy topping, it’s best to prepare this the same day you plan to enjoy it.
Key Ingredients
Let’s take a look at the ingredients needed to make this decadent chocolate cake and why they’re important. The exact measurements and full ingredients list can be found in the recipe card at the end of the post.
- Baking staples – All-purpose flour, sugar, baking soda, baking powder, salt, and vanilla extract.
- Unsweetened cocoa powder – Adds the rich chocolate flavor to the batter.
- Buttermilk – I opted for buttermilk in this cake because it adds a bit of flavor and helps create an ultra tender, moist crumb.
- Vegetable oil – Adds extra moisture and fat to create a crumb that stays moist.
- Eggs – Be sure to bring them to room temperature ahead of time.
- Hot coffee – Freshly brewed hot coffee does not make the cake taste like coffee. It does, however, help the cocoa powder bloom and result in a richer chocolate flavor.
- Heavy cream – Mixed with the Nutella to create the drizzle-able Nutella soak.
- Nutella – Used in both the Nutella soak and the crunch topping to add that rich chocolate hazelnut flavor.
- Bittersweet chocolate – I opted for bittersweet chocolate to balance the sweetness of the Nutella and the cake itself. I found using semi-sweet or milk chocolate was far too sweet.
- Cornflakes – Coarsely crushed into smaller pieces but not fine crumbs. They are the star of the crunchy topping. I like that they’re not too sweet and balance out the richness of the other ingredients.
More Crunchy Topping Options
While I stuck with plain cornflakes, I’ve seen variations of this cake that use other types of cereal and even crushed cookies for the topping. I do suspect the cookies might be a little TOO sweet for my liking, but if you have a serious sweet tooth, feel free to give it a try!
Another variation that I’d like to try is to use the coconut pecan topping of a German chocolate cake and mix the cornflakes into that mixture for added crunch.
How To Make Chocolate Crunch Cake
Even with the extra toppings, this cake is quick and easy to make.
- Prep. Preheat the oven to 350F. Butter the baking pan.
- Make the batter. Whisk the dry ingredients in a bowl. In another bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth. Slowly add the dry ingredients, whisking with each addition.
- Add the coffee. Once it comes together, pour in the hot coffee. Stir until just fully combined.
- Bake. Transfer the batter into the buttered pan. Bake for 35-40 minutes. A toothpick inserted in the center should come out clean. Let the cake cool in the pan for about 30 minutes.
- Poke holes. Use the back of a wooden spoon to poke holes all over the cake, about 2 inches apart.
- Make the Nutella soak. Heat the heavy cream in the microwave for about 45 seconds, until just steaming and bubbling around the edges. Stir in the Nutella and salt until smooth.
- Pour over the cake. Pour the Nutella mixture over the cake, making sure it seeps into the holes.
- Make the topping. Microwave the chopped chocolate in 20-second increments. Once partially melted, add the butter and continue heating. Stir between each increment until fully melted. Stir in the Nutella. Add the crushed cornflakes in increments, stirring gently until all the cereal is evenly coated in the chocolate mixture.
- Assemble. Spoon the cornflake topping over the cake, gently spreading it into an even layer. Enjoy!
Serving Suggestions
I recommend enjoying this chocolate crunch cake immediately after adding the topping. While it’s scrumptious and decadent on its own, I like to add a scoop of vanilla ice cream on top. It adds a nice contrast to all of the chocolate. Some homemade whipped cream would also be great.
Proper Storage
This chocolate crunch cake is definitely best the day it’s prepared, while the topping is soft and crunchy. The longer it sits, the less crunch the topping will have. Keep any leftovers covered loosely at room temperature for 1-2 days.
More Desserts To Try
Have you tried this chocolate crunch cake recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Chocolate Crunch Cake
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Nutella Soak
- ⅓ cup heavy cream
- ⅓ cup Nutella
- ¼ teaspoon kosher salt
For the Crunch Topping
- 4 ounces bittersweet chocolate chopped
- 2 tablespoons butter
- ½ cup Nutella
- 3 ½ cups cornflakes coarsely crushed
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking pan.
Make the Cake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth. Slowly add the wet ingredients to the dry ingredients, stirring as you go. Once the batter starts to come together, pour in the hot coffee and stir just until fully combined, scraping the bottom of the bowl.
Bake the Cake:
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 30 minutes. Using the back of a wooden spoon, poke holes all over the cake, about 2 inches apart.
Make the Nutella Soak:
- In a microwave-safe bowl, heat the heavy cream until just steaming and bubbling around the edges, about 45 seconds. Stir in ⅓ cup Nutella and the salt until smooth.
- Pour the mixture evenly over the cake, making sure it seeps into the holes and spread across the surface.
Make the Crunch Topping:
- In another microwave-safe bowl, melt the chopped chocolate in 20-second increments until it’s partially melted. Add in the butter and continue heating in 20 second increments, stirring between each until combined and smooth. Stir in the ½ cup Nutella and until fully melted.
- Add the crushed cornflakes in increments and gently stir until evenly coated.
Assemble & Serve:
- Spoon the chocolate cornflake mixture evenly over the cake, gently spreading into an even layer.
