No Fuss Chocolate Crunch Cake Recipe

5 from 1 vote

A moist chocolate cake is covered in homemade chocolate frosting and chocolate crunch for the ultimate chocolate cake recipe.

Prep Time25

Cook Time30

Cool Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings: slices

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.

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.

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.

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.