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Chocolate crunch cake with crunchy cereal
Rich chocolate cake with a crunchy layer

Chocolate Crunch Cake

Author: Flavelo
Recipes Cakes and Desserts
In confectionery, the play of textures is at least as important as the harmony of flavours. This cake builds on the contrast of 'soft' and 'crunchy'. The moist chocolate sponge is covered by a rich ganache (chocolate cream) into which we mixed crunchy cereal flakes. This technique is a simplified, homemade version of the 'praliné' layers known from French confectionery, making every bite exciting.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 10 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm springform cake tin
  • Mixing bowls
  • Whisk
  • Heatproof bowl (for bain-marie)
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the cake tin.

Tip: Good preparation is half the battle, so the side of the cake will be nice and smooth and won't tear.
2 ✓

Sieve the flour, cocoa powder, baking powder, and salt into a bowl.

Tip: Salt is indispensable in chocolate cakes because it deepens the cocoa flavour.
3 ✓

Beat the butter with the sugar until foamy, then work in the eggs one by one.

Tip: During beating, you introduce air into the mass, making the sponge light.
4 ✓

Add the dry mixture and the milk alternately to the butter mass. Mix until lump-free.

Tip: By adding milk and flour alternately, you avoid the batter becoming too runny or too thick during mixing (emulsion stability).
5 ✓

Bake the batter for 25-30 minutes (skewer test). Leave to cool in the tin for 10 minutes, then cool completely on a rack.

Tip: Resting in the tin helps the dough structure to stabilise before you move it.
6 ✓

For the cream (ganache), heat the cream (do not boil!), and pour over the broken chocolate. Let stand for 2 minutes, then stir until glossy.

Tip: The hot cream melts the chocolate. If you stir immediately, it might cool down and stay lumpy. Resting helps heat transfer.
7 ✓

Take out 1/3 of the cream and mix with the cereal. Smooth this crunchy mass onto the top of the cake.

Tip: The chocolate coats the flakes, so they don't absorb moisture and stay crunchy.
8 ✓

Pour the remaining cream over the crunchy layer or spread on the sides. Refrigerate for 1 hour.

Tip: During cooling, the cocoa butter in the chocolate crystallises, making the cake sliceable.

Recipe FAQ

What can I use instead of cereal?
You can use broken wafer sheets or caramelised walnuts for the crunchy layer too.
Why did the ganache go hard on top?
If you use too much chocolate compared to cream, the cream sets too hard after cooling. Stick to the ratios!

Ingredients

  • 200 g Plain flour
  • 150 g Granulated sugar
  • 120 g Butter (room temperature)
  • 3 pcs Eggs
  • 100 ml Milk
  • 50 g Cocoa powder (unsweetened)
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 200 g Dark chocolate (for the cream)
  • 250 ml Double cream (min. 30%)
  • 100 g Plain cornflakes or cereal balls
  • 1 tsp Vanilla extract