Moist Chocolate Crunch Cake with Rice Krispies

Ingredients 

This chocolate crunch cake uses simple ingredients, most of which are pantry staples that can be found at your local grocery store.

Here’s what you’ll need to make the cake & the crunch layer:

• 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.

• 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!

• Sea Salt: to help balance the sweetness. 

For the chocolate ganache frosting, you’ll need the following ingredients:

• 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.

Substitutions

• Oil: the canola or vegetable oil can be substituted for dairy-free melted butter or for another oil, like coconut oil.

• Coconut Cream & Oat Milk: the coconut cream and oat milk can be subbed 1 for 1 with dairy based products.

• Sugar: while I haven’t tried this substitution, you could try substituting the cane sugar for brown sugar. If substituting the sugar, make sure to use a granulated replacement- not a liquid sweetener. 

• Applesauce: the applesauce in this recipe replaces whole eggs. 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. 

• Homemade Chocolate Crunch Layer: if you prefer to not make a homemade crunch layer, you can substitute crushed chocolate sandwich cookies (like Oreos) instead.

Step-by-step Instructions

🎥 *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!

Serving the Chocolate Crunch Cake 

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.

Pro 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.

Trouble shooting

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.

More Cake Recipes & Baked Goods:

• Eggless Red Velvet Cake

• Strawberry Crunch Cake

• Eggless Apple Cinnamon Cake

• Biscoff Cookie Butter Cake

• Fudgy Vegan Brownies

• Vegan Pound Cake