Krunchchoco Cake
Get ready to indulge in the sensational Krunchchoco Cake that everyone is raving about! With layers of velvety chocolate and a delightful crunch from crispy treats, this cake is a chocolate lover's dream come true. Trust me, once you take a bite, you won't be able to resist going back for more!
Prep
30
min
Cook
120
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 3 EL Kondensmilch (45 ml)
- 1 Packung Philadelphia Frischkäse 200g (7.06 oz)
- 1 Glas Milch 200ml (6.76 fl oz)
- 2 Packungen Vollmilchschokolade
- 1 Flasche Schlagsahne 200ml (z. B. Rama) (6.76 fl oz)e.g. Rama
🫙Pantry Staples(2)
- 4EL Backkakao (für die Hafer Pops) (60 ml)
- 4 EL Kakao (für die Milch) (60 ml)
📦Other(2)
- 1 Rührkuchen
- 1/4 der Packung Hafer Pops
Nutrition (per serving)
Calories
480
Protein
8g
Carbs
48g
Fat
29g
👨🍳 Instructions
- 1
Cut the stirred cake and place it as the first layer in a form.
- 2
Mix cocoa with milk and pour it over the cake base.
- 3
For the cream, whip the cream cheese, whipped cream, and 2-3 tbsp of condensed milk. Spread the cream evenly over the cake base.
- 4
Melt the milk chocolate, add 100g of cream, and stir until smooth. Pour this layer over the cream.
- 5
Mix the oat pops with some of the chocolate layer in a bowl. Add some baking cocoa and mix well.
- 6
Add the oat pops mixture as the last layer on the cake.
- 7
Refrigerate the cake for 1-2 hours or overnight – and it's ready!
💡 Pro Tips
- ✓When whipping the cream cheese mixture, ensure Philadelphia is at 18-20°C (room temperature) and whip for only 2-3 minutes at medium speed; over-whipping causes fat molecules to cluster and creates a grainy, separated texture instead of a smooth emulsion.technique18-20°C, 2-3 minutes at medium speed
- ✓Melt the milk chocolate to exactly 45-50°C and add the 100g cream at 8-10°C temperature difference; this creates a stable ganache emulsion where cocoa butter crystals remain in Form V (highest melting point), preventing blooming during refrigeration.ingredient45-50°C chocolate, 8-10°C temperature differential
- ✓Refrigerate the assembled cake for minimum 4 hours (not 1-2 hours) because the milk chocolate layer needs 180+ minutes to fully crystallize and set, and the cream layers require time for gelatin-like stabilization in condensed milk and cream cheese proteins.timing4+ hours minimum
- ✓Mix the cocoa powder into oat pops immediately after pouring the chocolate layer while it's still 35-40°C; the residual heat melts 15-20% of the pops' surface, creating a cohesive mixture that won't separate during the final refrigeration step.technique35-40°C chocolate layer, 15-20% surface melt
- ✓Use a 4 EL (60ml) ratio of cocoa powder to milk (200ml) for the base layer, creating 30% cocoa solids by volume; this prevents the sponge from over-saturating and collapsing while delivering balanced chocolate flavor without bitterness.ingredient30% cocoa solids ratio
Share this recipe
Prep
30
min
Cook
120
min
Serves
8
people
Level
beginner
Share this recipe
Krunchchoco Cake
Get ready to indulge in the sensational Krunchchoco Cake that everyone is raving about! With layers of velvety chocolate and a delightful crunch from crispy treats, this cake is a chocolate lover's dream come true. Trust me, once you take a bite, you won't be able to resist going back for more!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 3 EL Kondensmilch (45 ml)
- 1 Packung Philadelphia Frischkäse 200g (7.06 oz)
- 1 Glas Milch 200ml (6.76 fl oz)
- 2 Packungen Vollmilchschokolade
- 1 Flasche Schlagsahne 200ml (z. B. Rama) (6.76 fl oz)e.g. Rama
🫙Pantry Staples(2)
- 4EL Backkakao (für die Hafer Pops) (60 ml)
- 4 EL Kakao (für die Milch) (60 ml)
📦Other(2)
- 1 Rührkuchen
- 1/4 der Packung Hafer Pops
Nutrition (per serving)
Calories
480
Protein
8g
Carbs
48g
Fat
29g
👨🍳 Instructions
- 1
Cut the stirred cake and place it as the first layer in a form.
- 2
Mix cocoa with milk and pour it over the cake base.
- 3
For the cream, whip the cream cheese, whipped cream, and 2-3 tbsp of condensed milk. Spread the cream evenly over the cake base.
- 4
Melt the milk chocolate, add 100g of cream, and stir until smooth. Pour this layer over the cream.
- 5
Mix the oat pops with some of the chocolate layer in a bowl. Add some baking cocoa and mix well.
- 6
Add the oat pops mixture as the last layer on the cake.
- 7
Refrigerate the cake for 1-2 hours or overnight – and it's ready!
💡 Pro Tips
- ✓When whipping the cream cheese mixture, ensure Philadelphia is at 18-20°C (room temperature) and whip for only 2-3 minutes at medium speed; over-whipping causes fat molecules to cluster and creates a grainy, separated texture instead of a smooth emulsion.technique18-20°C, 2-3 minutes at medium speed
- ✓Melt the milk chocolate to exactly 45-50°C and add the 100g cream at 8-10°C temperature difference; this creates a stable ganache emulsion where cocoa butter crystals remain in Form V (highest melting point), preventing blooming during refrigeration.ingredient45-50°C chocolate, 8-10°C temperature differential
- ✓Refrigerate the assembled cake for minimum 4 hours (not 1-2 hours) because the milk chocolate layer needs 180+ minutes to fully crystallize and set, and the cream layers require time for gelatin-like stabilization in condensed milk and cream cheese proteins.timing4+ hours minimum
- ✓Mix the cocoa powder into oat pops immediately after pouring the chocolate layer while it's still 35-40°C; the residual heat melts 15-20% of the pops' surface, creating a cohesive mixture that won't separate during the final refrigeration step.technique35-40°C chocolate layer, 15-20% surface melt
- ✓Use a 4 EL (60ml) ratio of cocoa powder to milk (200ml) for the base layer, creating 30% cocoa solids by volume; this prevents the sponge from over-saturating and collapsing while delivering balanced chocolate flavor without bitterness.ingredient30% cocoa solids ratio