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Moist Chocolate Crunch Cake with Rice Krispies

A decadent chocolate layer cake with a delightful Rice Krispie crunch that adds texture and dimension to this classic dessert. The combination of rich chocolate cake, whipped ganache frosting, and crispy chocolate-coated cereal creates an irresistible contrast of textures that chocolate lovers will adore.

 

  • Total Time: 3 hours 15 minutes (including cooling and setting time)
  • Yield: 12 servings 1x

Ingredients

Scale
  • Cake Batter
  • 2⁄3 cup boiling water
  • 3⁄4 cup (60g) unsweetened natural cocoa powder
  • 1 tsp instant espresso (optional)
  • 1⁄2 cup (110g) canola oil
  • 1 1⁄2 cups (300g) granulated sugar
  • 3⁄4 cup (180g) unsweetened applesauce
  • 1 tbsp (10g) pure vanilla extract
  • 1 cup oat milk, or milk of choice
  • 2 1⁄4 cups (300g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (7g) baking soda
  • 1 tsp (6g) fine salt
  • Rice Krispie Chocolate Crunch Layer & Topping
  • 2 cups (60g) Rice Krispie Cereal
  • 2 cups (275g) semi-sweet chocolate chips (dairy-free)
  • Whipped Chocolate Ganache Frosting
  • 8 oz semi-sweet chocolate chips or chopped chocolate- 65% cocoa (about 1 1⁄3 cups)
  • 8 oz hot coconut cream or heavy cream of choice
  • 2 cups powdered sugar (optional)
  • 1 tsp vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease 3 6-inch round cake pans or 2 8-inch round cake pans. Cut out circles of parchment paper and lay them in the bottom of the pans. For best results, use the recommended pan sizes as a 9-inch pan will produce thinner layers and a looser cake crumb.
  2. Bloom the Cocoa: In a small bowl, mix together the cocoa powder, instant espresso, and boiling water until there are no lumps. This blooming process enhances the chocolate flavor. Set aside to cool slightly.
  3. Mix Wet Ingredients: In a large bowl, cream the oil and sugar together. Add the applesauce, room temperature oat milk, vanilla extract, and the bloomed cocoa mixture to the sugar mixture and whisk until well combined.
  4. Add Dry Ingredients: Sift the flour, baking powder, baking soda, and salt through a metal sieve directly onto the wet ingredients. This prevents lumps and helps ensure an even texture in your cake.
  5. Combine the Batter: Whisk the dry ingredients into the wet ingredients for 1-2 minutes until there are minimal lumps. The batter should be smooth and well incorporated.
  6. Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 26-27 minutes for 6-inch pans or 35-38 minutes for 8-inch pans. The cake is done when a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10-15 minutes. Then carefully remove them from the pans and place on a wire rack to finish cooling completely.
  8. Make the Ganache Frosting: Heat the coconut cream until simmering (but not boiling). Pour over the chocolate in a medium bowl, press the chocolate under the cream, and let sit for 30 seconds. Stir until smooth and completely melted. If desired, add the powdered sugar gradually, mixing well between additions. Refrigerate for 2 hours until thick and set. Once chilled, beat with a hand mixer for 3-4 minutes until light and fluffy.
  9. Prepare the Chocolate Crunch: Melt the chocolate using a double boiler method. Turn off the heat once melted, and mix in the Rice Krispie cereal until fully coated. Spread the mixture onto a parchment-lined baking sheet in a thin layer and refrigerate for 1 hour to firm up. Once firm, break or chop into small pieces.
  10. Assemble the Cake: Place the first cake layer upside down on a serving plate. Spread an even layer of ganache frosting on top, then sprinkle 1-2 cups of chocolate crunch over the frosting, leaving a 1-inch border around the edge. Add the next cake layer and repeat. Apply a crumb coat of frosting to the sides, leaving them partially naked if desired. Sprinkle more chocolate crunchies on top for decoration.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • The espresso powder enhances the chocolate flavor without adding coffee taste.
  • If your ganache becomes too firm, let it sit at room temperature briefly before whipping.
  • For a firmer Rice Krispie layer, you can add 1-2 tablespoons of butter or coconut oil to the melted chocolate.
  • Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
  • The cake freezes well for up to 2 months if wrapped properly.
  • Author: bestfeed
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 580
  • Sugar: 45g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 78g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 15mg

Find it online: https://bestfeed.us/the-ultimate-moist-chocolate-crunch-cake-with-whipped-ganache-and-rice-krispie-textural-brilliance-masterpiece/