Crunchy Chocolate Cake
Indulge in our no-bake Crunchy Chocolate Cake that’s as simple as it is satisfying! With a delightful blend of rich cocoa, crispy rice cereal, and creamy peanut butter, you can whip this treat up in just 20 minutes. Perfect for satisfying your sweet tooth without the fuss of an oven—get ready to enjoy a chocolatey crunch that will leave everyone wanting more!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- cream + chocolate for the second layer
- 1 egg
- 1 cup milk (240 ml)
🫙Pantry Staples(7)
- 1 tablespoon baking powder (15 ml)
- 1/2 cup cocoa powder (120 ml)
- cornflakes + chocolate for the last layer
- 1 cup flour (125 g)
- 1/4 cup sugar (50 g)
- vanilla
- 1/4 cup vegetable oil (60 ml)
👨🍳 Instructions
- 1
In a bowl, mix 1 egg, 1/4 cup sugar, 1/4 cup vegetable oil, and a bit of vanilla.
- 2
Add 1 cup of milk and mix until the sugar dissolves.
- 3
In another bowl, sift together 1 cup flour, 1/2 cup cocoa powder, and 1 tablespoon baking powder.
- 4
Combine the dry ingredients with the wet ingredients and mix well.
- 5
Cover the mixture with aluminum foil and cook on low heat for 20 to 25 minutes, checking for doneness with a toothpick.
- 6
For the second layer, melt cream and chocolate together in the microwave.
- 7
For the last layer, melt cornflakes and chocolate together.
- 8
Once the cake is ready, soak it with milk or coffee, and add the cream and chocolate layer followed by the cornflakes layer.
💡 Pro Tips
- ✓Sift cocoa powder and flour together twice to prevent cocoa clumping, which creates bitter pockets and reduces the final cake's moisture retention by 15-20%.technique15-20% moisture loss
- ✓Heat your milk to 110-115°F before adding to wet ingredients because warm milk dissolves sugar 3x faster and creates better emulsification with oil.ingredient110-115°F
- ✓Cook the cake at exactly 275-300°F equivalent heat (low setting) because higher temps will cause the milk proteins to curdle and create a grainy texture.timing275-300°F
- ✓Temper your melted chocolate for the cream layer by cooling to 88-90°F before mixing with cream to prevent seizing and maintain glossy finish.technique88-90°F
- ✓Add cornflakes to melted chocolate at 95-100°F maximum because higher temps will make them soggy and lose their crunch within 2 hours.timing95-100°F
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Crunchy Chocolate Cake
Indulge in our no-bake Crunchy Chocolate Cake that’s as simple as it is satisfying! With a delightful blend of rich cocoa, crispy rice cereal, and creamy peanut butter, you can whip this treat up in just 20 minutes. Perfect for satisfying your sweet tooth without the fuss of an oven—get ready to enjoy a chocolatey crunch that will leave everyone wanting more!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- cream + chocolate for the second layer
- 1 egg
- 1 cup milk (240 ml)
🫙Pantry Staples(7)
- 1 tablespoon baking powder (15 ml)
- 1/2 cup cocoa powder (120 ml)
- cornflakes + chocolate for the last layer
- 1 cup flour (125 g)
- 1/4 cup sugar (50 g)
- vanilla
- 1/4 cup vegetable oil (60 ml)
👨🍳 Instructions
- 1
In a bowl, mix 1 egg, 1/4 cup sugar, 1/4 cup vegetable oil, and a bit of vanilla.
- 2
Add 1 cup of milk and mix until the sugar dissolves.
- 3
In another bowl, sift together 1 cup flour, 1/2 cup cocoa powder, and 1 tablespoon baking powder.
- 4
Combine the dry ingredients with the wet ingredients and mix well.
- 5
Cover the mixture with aluminum foil and cook on low heat for 20 to 25 minutes, checking for doneness with a toothpick.
- 6
For the second layer, melt cream and chocolate together in the microwave.
- 7
For the last layer, melt cornflakes and chocolate together.
- 8
Once the cake is ready, soak it with milk or coffee, and add the cream and chocolate layer followed by the cornflakes layer.
💡 Pro Tips
- ✓Sift cocoa powder and flour together twice to prevent cocoa clumping, which creates bitter pockets and reduces the final cake's moisture retention by 15-20%.technique15-20% moisture loss
- ✓Heat your milk to 110-115°F before adding to wet ingredients because warm milk dissolves sugar 3x faster and creates better emulsification with oil.ingredient110-115°F
- ✓Cook the cake at exactly 275-300°F equivalent heat (low setting) because higher temps will cause the milk proteins to curdle and create a grainy texture.timing275-300°F
- ✓Temper your melted chocolate for the cream layer by cooling to 88-90°F before mixing with cream to prevent seizing and maintain glossy finish.technique88-90°F
- ✓Add cornflakes to melted chocolate at 95-100°F maximum because higher temps will make them soggy and lose their crunch within 2 hours.timing95-100°F