Description:
This Crunch Chocolate Cake is a decadent dessert that blends rich, moist chocolate cake with a crunchy element and a smooth, velvety chocolate frosting. The contrast between the soft cake and the crunchy surprise inside makes it an irresistible treat!
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup boiling water
1/2 cup crushed crispy rice cereal (or crushed wafers, or crushed nuts like almonds or hazelnuts)
For the Chocolate Frosting:
1/2 cup unsalted butter (softened)
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2-3 tablespoons whole milk
1 teaspoon vanilla extract
Pinch of salt
For the Crunchy Layer:
1 cup crispy rice cereal (or crushed wafers or nuts)
1/2 cup melted chocolate (dark or milk, depending on preference)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In a separate large bowl, beat the sugar and vegetable oil together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix until smooth.
Stir in the boiling water until the batter is well combined (the batter will be thin, but that’s normal).
Add the Crunchy Element:
Fold in the crushed crispy rice cereal (or crushed wafers or nuts) into the cake batter.
