No Fuss Double Chocolate Crunch Cake
This No Fuss Chocolate Crunch Cake is the ultimate chocolate cake recipe! Chocolate lovers will go crazy for this moist chocolate cake covered in homemade chocolate frosting and topped with a delicious chocolate crunch. Every bite is a burst of rich chocolate flavors.
Table of Contents
This incredible Chocolate Crunch Cake starts with a chocolate fudge cake mix, which means the recipe comes together super quickly. Adding brewed coffee enhances the chocolate flavor and makes this into a super rich and flavorful dessert.
Then there’s the homemade chocolate frosting. This stuff is smooth, creamy, and perfectly sweet. It’s so easy to make and spreads beautifully over the top of the cake. It is the same frosting used in the famous Texas Sheet Cake Cookies.
And as if that wasn’t enough, then comes the chocolate crunch layer! It’s made with milk chocolate chips and crispy rice cereal, creating a texture that you’re going to love. It adds an extra layer of chocolatey goodness and a satisfying crunch to every bite.
This No Fuss Chocolate Crunch Cake is perfect for any special occasion, from a birthday party for a chocolate lover to holiday celebrations, so this is one recipe you definitely want to hold on to!
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What goes into this Recipe
- Chocolate Fudge Cake Mix: The perfect starting point for this awesome chocolate cake. You can use a different chocolate cake mix if you prefer, but I love the fudge version for a super moist and rich chocolate cake. Starting with a boxed cake mix means you don’t need to worry about measuring out all those dry ingredients!
- Rice Krispies Cereal: Adds a satisfying crunch to the topping. I also love using them in these Chocolate Krispie Treats.
- Brewed coffee: Use your favorite brand of coffee (or just pick up some cold brew) to enhance the flavors of this chocolate crunch cake. You can also use 1/2 teaspoon of instant espresso powder if you prefer, but be sure to add more milk to make up for the missing liquid.
- Milk chocolate chips: These will be melted and stirred into the rice krispie cereal to make the crunchy chocolate topping. You can also use semi-sweet chips, dark chocolate chips, or even white chocolate chips if you prefer!
See recipe card for full information on ingredients and quantities.
How to make a Double Chocolate Crunch Cake
- Combine cake mix, milk, coffee, oil, and eggs in a large bowl and mix with an electric mixer {or stand mixer} until well combined. Pour prepared cake batter into a greased 9×13 baking pan and spread into an even layer.
- Bake the cake in a preheated oven for 25-35 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs {no raw batter}. Cool completely in the pan.
- For the crunch topping, melt the chocolate chips in a microwave-safe medium bowl in 30-second increments until completely melted and smooth. You can also do this in a medium saucepan over low heat. Add the Krispie Rice cereal to the melted chocolate.
- Stir until it is evenly coated. Pour the crunch onto a prepared baking sheet lined with parchment paper and spread into a thin layer. Refrigerate or freeze until the chocolate is set up {about 30 minutes}.
- Once hardened, break up the chocolate crunch into bite-sized pieces and set aside.
- To make the frosting, combine butter, cocoa powder, and milk in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar, and whisk until smooth.
- Pour frosting over the cooled cake. Use a knife or spoon to spread the frosting evenly, ensuring the top is completely covered.
- Top with the chocolate crunchies and allow the frosting to set up before cutting into squares and serving. For an extra fancy touch, serve it with fresh whipped cream or a scoop of vanilla ice cream!
Expert Tips
- For best results, use high-quality cocoa powder in the frosting. Dutch-processed cocoa powder tends to have a richer, deeper chocolate taste compared to natural cocoa powder.
- If your frosting seems too thick, add milk, one tablespoon at a time, until you reach the desired consistency. Be careful not to add too much, as this can make the frosting too runny. Likewise, you can add a bit of additional powdered sugar to thicken it up slightly.
- For a twist, try adding heath bars! A chocolate toffee crunch cake is always a winner in my book. Add toffee bits to the batter for a different flavor.
- For a neater frosting application, use an offset spatula to spread the frosting evenly across the cake. This will give you more control and help create a smoother finish.
Storage and Freezing
Store– To store this No Fuss Chocolate Crunch Cake, keep it in an airtight container at room temperature for up to 3 days. If you prefer a firmer frosting, you can store the cake in the refrigerator for up to 5 days.
Freeze– If you want to freeze the snack cake, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. The cake can be frozen for up to 2 months. Before serving, thaw the cake in the refrigerator overnight and bring it to room temperature.
Recipe FAQs
Yes, you can use dark chocolate chips or even white chocolate chips for the crunch topping if you prefer. Keep in mind that using a different type of chocolate will slightly alter the flavor of the topping.
Yes, you can make this cake a day in advance. Just store it in an airtight container at room temperature until ready to serve. If you need to make it further in advance, you can freeze the cake as directed above.
To make this cake more festive, you can add sprinkles or chocolate shavings {like this Chocolate Mousse Pie} to the top of the frosted cake. You can also decorate the cake with edible flowers or fresh berries for a pop of color.
Yes, you can use a different size cake pan, but keep in mind that changing the pan size will affect the baking time.
Do you love easy chocolate cakes? Try one of these recipes…
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No Fuss Chocolate Crunch Cake Recipe
Ingredients
Chocolate Cake
- 1 box chocolate fudge cake mix {13.25 ounces}
- ¾ cup milk {I used 1%}
- ½ cup brewed coffee
- ⅓ cup vegetable oil
- 3 large eggs
Chocolate Crunch
- 2 ½ cup milk chocolate chips
- 3 cups Krispie Rice cereal
Chocolate Frosting
- ½ cup butter
- 2 Tablespoons cocoa powder
- 3 Tablespoons milk {I used 1%}
- 2 ½ cups powdered sugar
Instructions
- Preheat the oven to 350°.
Chocolate Cake
- To prepare the cake batter: Combine cake mix, milk, coffee, oil and eggs to medium bowl and mix with an electric mixer until well combined. Spray a 9×13 baking pan with nonstick spray and pour prepared batter into the greased pan. Spread into an even layer.
- Bake for 25-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Cool completely in the pan.
Chocolate Crunch
- While the cake is baking, melt the chocolate chips in a microwave safe bowl in 30 second increments until completely melted and smooth. Add the krispie rice cereal and stir until it is evenly coated.
- Pour the crunch onto a parchment lined baking sheet and spread into a thin layer. Refrigerate or freeze until the chocolate is set up {about 30 minutes}. Once hardened, break up the chocolate crunch into bite sized pieces and set aside.
Chocolate Frosting
- Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth.
- Pour frosting over the cake. Use a knife or spoon to move excess frosting and be sure that the top is completely covered. Top with the chocolate crunch topping and allow the frosting to set up before cutting into squares and serving. Leftovers will last for a couple of days at room temperature, 4-5 days when refrigerated.
Notes
- You can use 1/2 teaspoon of instant espresso powder instead of the brewed coffee, but be sure to add more milk to make up for the missing liquid.
- You can also use semi-sweet chips, dark chocolate chips, or even white chocolate chips in place of the milk chocolate in the topping if you prefer.
- To store this cake, keep it in an airtight container at room temperature for up to 3 days. If you prefer a firmer frosting, you can store the cake in the refrigerator for up to 5 days.
