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This homemade chocolate crunch cake with Rice Krispies has a fluffy, moist crumb, a rich flavor, and the best chocolate crunch layer inside! It’s topped with a decadent and velvety smooth chocolate ganache frosting and more chocolate crunchies made with Rice Krispies.
If you love classic cake recipes, then definitely be sure to check out this vegan vanilla layer cake next!
Why You’ll Love This Rich Chocolate Crunch Cake
If you loved those chocolate Crunch bars growing up, then you will LOVE this chocolate crunch cake. It has rich chocolatey cake layers, a creamy ganache frosting, and a homemade dark chocolate crunch layer in between the fluffy cakes and on top for a crispy, crunchy bite!
Emily’s Recipe Notes:
- Rich Flavor: A chocolate lover’s dream with a rich cocoa flavor running through the cake layers and the creamy chocolate ganache frosting adds even more decadence.
- Tender, Moist & Fluffy Texture: Applesauce replaces the eggs in this recipe, giving the cake a super moist texture that slices and holds together beautifully.
- Naturally Dairy-free and Egg-free: Oat milk replaces dairy and applesauce replaces eggs in this cake, making it allergen friendly.
- Easy to Follow Recipe: Follow along with the step-by-step photos and video tutorial!
Ingredients
For the Cake & Crunch Layer
This chocolate crunch cake uses simple ingredients, most of which are pantry staples that can be found at your local grocery store.
- Canola or Vegetable Oil: to keep the cake extra moist.
- Granulated Cane Sugar: for sweetness.
- Unsweetened Applesauce: This adds acid to help the cake rise and to help hold the cake together. You can substitute ¾ cup dairy free yogurt in its place. A ¼ cup of applesauce equals 1 egg. So you can technically substitute 3 whole eggs for the applesauce in this recipe, however I haven’t tried this substitution and can’t guarantee results.
- Dairy Free Milk: like almond milk, oat milk, or coconut milk. This can be subbed 1 for 1 with dairy based milk.
- Pure Vanilla Extract: vanilla essence gives the cake an aromatic flavor.
- All Purpose Flour: or you can use cake flour.
- Unsweetened Natural Cocoa Powder: to give the cake its characteristic subtle cocoa flavor. I used Hershey’s Cocoa Powder.
- Instant Coffee or Espresso: this is optional, but helps intensify the chocolate flavor.
- Baking Powder & Baking Soda: to help leaven the cake.
- Dark or Semi-Sweet Chocolate: to make the choco crunch layer.
- Rice Krispies: also for the chocolate crunch layer!
For the Chocolate Ganache
- Coconut Cream: or your heavy cream of choice.
- Semi Sweet Chocolate: between 56-65% cocoa.
- Powdered Sugar or Icing Sugar: this is optional.
- Vanilla Bean Paste or Extract: this is also optional.
While this recipe uses coconut cream, I promise the ganache doesn’t have a strong coconut flavor!
Helpful Equipment
- 3 6” Round Cake Pans or 2 8” Round Cake Pans
- Parchment Paper
- Medium Mixing Bowl and Large Mixing Bowl
- Electric Hand Mixer or Stand Mixer: to make the frosting
How to Make the Chocolate Crunch Cake
🎥 *Video Tutorial is Above the Recipe Card Down Below!*
To Make the Cake Batter:
STEP 1: Bloom the cocoa powder and instant espresso in hot water. Then, cream the oil and sugar together in a large bowl until fluffy. Add the room temp. applesauce, vanilla, bloomed cocoa, and room temperature dairy-free milk. Whisk to combine.
STEP 2: Sift the all-purpose flour, baking powder, baking soda, and salt on top.
STEP 3: Mix the wet ingredients and dry ingredients together until the lumps of flour are gone and just combined.
📌 TIP: Make sure there are no lumps of the flour mixture! If there are lumps, the leavening won’t be distributed through the batter and the cake won’t rise properly.
STEP 4: Pour the batter into the prepared cake tins.
STEP 5: Bake for 26-27 minutes (6” pans) or 34-36 minutes (8” pans) in the preheated oven.
TIP: A toothpick inserted into the center of the cake should remove cleanly when done.
STEP 6: Remove the cakes and let them cool in the pans for 10-15 minutes. Then, remove the cakes from the pans and place them on a wire rack to finish cooling.
To Make the Rich Chocolate Ganache Frosting:
STEP 1: Pour the hot coconut cream on top of the chocolate in a medium sized bowl. . Press the chocolate under the cream and let it sit for 30 seconds. Mix the chocolate to melt it.
TIP: if you prefer a sweeter ganache, you can add powdered sugar at this time! Once the chocolate is melted, add the powdered sugar, ⅓ cup at a time and mix well until there are no lumps.
STEP 2: Place in the fridge for 2 hours to chill. You can also let the ganache set at room temperature for 5-6 hours. Once chilled, the ganache will be thick and set. Beat with a hand mixer for 3-4 minutes into stiff peaks. It should become lighter in color when you whip it. See the troubleshooting section below for more tips.
How To Make the Chocolate Crunch:
STEP 1: Melt the chocolate over a double boiler. Add the Rice Krispie Cereal and mix to coat.
STEP 2: Spread out onto a parchment-lined tray or cookie sheet into a thin layer. Refrigerate for 1 hour or until solid. Then, break or chop the crunch layer up into smaller pieces.
TIP: you can also pulse the chocolate crunchies for a few seconds in a food processor to break them into smaller pieces.
How to Assemble the Cake:
STEP 1: Flip the first layer upside down (so the flat side is facing up). Spread an even layer of frosting on top of the cake layer.
STEP 2: Sprinkle 1-2 cups of the chocolate crunch on the ganache, leaving about a 1” border to the edge.
STEP 3: Stack the next layer of cake on the chocolate crunch crumble with the flat side facing up. Spread more ganache on the top of the cake. Apply a crumb coat of frosting to the sides of the cake layers. Then spread the remaining frosting on the outside of the cake. Top with more chocolate crunchies and chocolate shavings! And there you go…your own homemade choco crunch cake!
Some Serving Ideas
Use a sharp serrated knife to create clean slices. Wipe the knife between each slice for the best results!
This chocolate crunch cake is perfect for special occasions like birthdays or even for the holidays like Christmas or Valentine’s Day. Serve a slice alongside a cup of milk (almond milk is great!) or a cup of coffee.
The rich chocolate ganache frosting is the perfect accompaniment for the cake, but feel free to serve it with a scoop of vanilla ice cream as well.
Storage
Room Temperature: this cake can be kept at room temperature for 1-2 days, covered with a glass cover.
Fridge: The cake can also be stored in the fridge, wrapped loosely in plastic wrap, or in an airtight container for 1-2 days. Let the cake come to room temperature for 10-15 minutes before slicing and serving.
Freezer: After 1-2 days, I recommend freezing slices of the cake to help it retain its moisture. Wrap the cake with plastic wrap and place the slices in a freezer-proof baggie. Store in the freezer for 2-3 months.
Helpful Tips
Follow these simple tips for the best results!
- Use room temperature applesauce and milk: room temperature ingredients help everything cream together easier and creates a better cake texture.
- Bake the cake soon after mixing the batter together: because this batter has applesauce (which is acidic), the chemical reaction that helps it rise begins as soon as you mix the wet and dry ingredients together. The cake needs to be baked promptly after mixing the batter together for the best results.
- Use 6″ or 8″ round pans for the best results: believe it or not, the size of your pan plays a big part in the end result of your cake! A smaller diameter means the cake layers are thicker, and the crumb holds together better. You can use a 9″ pan, but the layers will be thinner, and the crumb will be looser.
- Let the cake cool completely before frosting: to prevent the icing from melting and losing its shape.
My cakes look like they sunk in the middle. What happened?
If the cakes look like they sunk, it’s most likely because they are under-baked or the door to the oven was opened during baking. See below for how to know when the cakes are done.
How do I know when my cakes are done baking?
The cakes are done with the top looks smooth and slightly domed. The edges should be pulling away from the sides of the pan slightly. A toothpick should remove cleanly from the center with just a few crumbs.
My frosting isn’t sweet enough. How do I fix it?
If your chocolate ganache isn’t sweet enough for your liking, I recommend adding up to 2 cups of powdered sugar. Whip the sugar into the ganache with an electric hand mixer before it is set up.
My ganache is too loose. How do I fix it?
Typically, ganache is made with a 1 to 1 ratio of chocolate and cream (so 8 oz chocolate and 8 oz of cream). However, not all chocolate is created equal. Higher quality chocolate (over 75% cocoa) may require a 2:1 ratio of chocolate to cream.
The ganache will firm up if left at room temperature for 5-6 hours (or in the fridge for 1-2 hours). If your ganache is loose or never thickens up into a spreadable consistency, add 4-8 additional ounces of melted chocolate to the mixture. Place the frosting back in the fridge for 1-2 hours to set up.
My ganache is too thick. How do I fix it?
If your ganache is too thick after setting to easily spread on the cake, whip 1 tbsp of cream into the ganache (up to 3 tbsp) until it reaches your desired consistency.
Can I pipe this ganache frosting?
Yes, this whipped ganache can be piped. If the frosting is too thick or too loose to easily pipe, see the troubleshooting notes above.
Why do I need to bloom the cocoa powder?
Blooming the cocoa powder, or mixing it with boiling water prior to adding to the wet ingredients, is a baker’s trick that helps intensify the chocolate flavor. It also helps distribute the cocoa powder evenly throughout the batter.
FAQ
Yes, chocolate cake can be made without eggs. This recipe uses applesauce to replace the eggs. Visit this article for more egg substitutes for baking.
Yes, this cake can be made in a stand mixer fitted with a paddle attachment. Add the ingredients according to the recipe card below to the bowl of your stand mixer. Mix the batter on medium to low speed.
The oat milk can be subbed 1 for 1 with another dairy free milk or even with dairy based milk. The coconut cream can be swapped for this dairy free heavy cream substitute, or 1 for 1 with dairy based heavy cream.
Dutch processed cocoa powder is alkalized cocoa powder. Meaning, its acidity has be neutralized and should be paired with baking powder. Natural cocoa powder still has acidic properties, so when combined with baking soda it can help cakes rise.
This recipe uses natural cocoa powder paired with both baking powder and soda. I haven’t tested this recipe with dutch processed cocoa powder, so I can’t guarantee results if you swap out the natural powder.
More Cakes to Try
Video Tutorial:
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Moist Chocolate Crunch Cake with Rice Krispies
Rate this RecipeIngredients
Cake Batter
- ⅔ cup boiling water
- ¾ cup unsweetened natural cocoa powder, 60g
- 1 tsp instant espresso, optional
- ½ cup canola oil, 110g – or other neutral oil
- 1 ½ cups granulated sugar, 300g
- ¾ cup unsweetened applesauce, 180g, or unsweetened dairy-free yogurt
- 1 tbsp pure vanilla extract, 10g
- 1 cup oat milk, or milk of choice
- 2 ¼ cups all-purpose flour, 300g
- 2 tsp baking powder, 10g
- 1 tsp baking soda, 7g
- 1 tsp fine salt, 6g
Rice Krispie Chocolate Crunch
- 2 cups Rice Krispie Cereal, 60g
- 2 cups semi-sweet chocolate chips , 275g – dairy-free
Chocolate Ganache Frosting (Or Use Buttercream)
- 8 oz semi sweet chocolate chips, about 1 ⅓ cups – or chopped chocolate, 65% cocoa
- 8 oz hot coconut cream or heavy cream of choice
- 2 cups powdered sugar, optional
- 1 tsp vanilla extract, optional
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease 3 6-inch pans or 2 8-inch pans and line with parchment. (A 9-inch pan works but yields thinner layers and looser crumb.)
- In a small bowl, whisk cocoa powder, instant espresso, and boiling water until smooth. Set aside.⅔ cup boiling water, ¾ cup unsweetened natural cocoa powder, 1 tsp instant espresso
- In a large bowl, whisk oil and sugar. Add applesauce, room temperature oat milk, vanilla, and the bloomed cocoa mixture.½ cup canola oil, 1 ½ cups granulated sugar, ¾ cup unsweetened applesauce, 1 tbsp pure vanilla extract, 1 cup oat milk
- Sift in flour, baking powder, baking soda, and salt. Whisk 1–2 minutes until mostly smooth. Divide batter between pans.2 ¼ cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt
- Bake 26–27 minutes (6-inch) or 35–38 minutes (8-inch), until a toothpick comes out clean. Cool 10–15 minutes in pans, then transfer to a wire rack to cool completely.
- Make the crunch layer: Melt chocolate using a double boiler. Stir in Rice Krispies, spread in a thin layer on parchment, and refrigerate 1 hour. Break into small pieces.2 cups Rice Krispie Cereal, 2 cups semi-sweet chocolate chips
- Make ganache frosting: Heat coconut cream until simmering (not boiling). Pour over chocolate, let sit 30 seconds, then stir smooth. Mix in the vanilla and pinch of salt. Optional: mix in powdered sugar ⅓ cup at a time for a stiffer ganache. Chill 2 hours, then whip 3–4 minutes until thick and lightened.8 oz semi sweet chocolate chips, 8 oz hot coconut cream or heavy cream of choice, 2 cups powdered sugar, 1 tsp vanilla extract, Pinch of salt
- Assemble: Place first cake layer upside down and spread ganache on top. Optional: Sprinkle 1–2 cups finely chopped crunchies on top (leave a 1-inch border). Add next layer, frost top, crumb coat sides (add more if desired), and finish with more crunch on top.
Video
Recipe notes
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
This came out scrumptious and was a huge hit! cake stayed super moist, ganache was out of this world. Only issue was assembly. The crunchies kept the cake from holding together because there was a huge space in between first and second layer. I will make this again but skip the crunchies next time and add raspberry topping instead
can’t wait to try this cake! It looks sooooo gooood!