Chocolate Crunch Layer Cake. Chocolate Crunch Layer Cake with Milk Chocolate Frosting The milk chocolate frosting provides a subtle and delicious contrast to the dark chocolate cake. Either imported or domestic milk chocolate. This layered cake is pure chocolate confection.
The special addition that takes this dessert to the next level? A layer of chocolate crunch is hidden inside the cake for an extra bit of yummy surprise. This Chocolate Crunch Layer Cake could not have been more delicious (evidence: my inability to stop stealing bites out of the fridge), but I also love that it didn't take me hours upon hours to make. You can cook Chocolate Crunch Layer Cake using 15 ingredients and 15 steps. Here is how you cook that.
Ingredients of Chocolate Crunch Layer Cake
- You need of FOR CAKE.
- Prepare of all-purpose flour.
- You need of unsweetened cocoa powder.
- It’s of baking soda.
- You need of salt.
- It’s of unsalted butter, at room temperature.
- It’s of light brown sugar, packed.
- It’s of granulated sugar.
- It’s of large eggs.
- Prepare of vanilla extract.
- You need of buttermilk.
- Prepare of FROSTING.
- Prepare of recipe Chocolate Ganache Buttercream Frosting, recipe attached in direction step # 10.
- Prepare of GARNISH.
- Prepare of white chocolate sprinkles.
This cake is an easy chocolate cake that is very moist and flavorful. The frosting is a highlight of the cake with its creamy smooth chocolate flavor. Place the chocolate in a heatproof bowl, pour the caramel mixture over and stir until melted and smooth. Refrigerate until just cold, whisking occasionally.
Chocolate Crunch Layer Cake step by step
- Preheat oven to 350. Spray 4 – 8 inch cake pans with baking spray.
- Whisk in a bowl flour, cocoa powder, baking soda and salt.
- In a large bowl beat butter and both sugars until light and fluffy, add eggs one at a time, beating after each egg, beat in vannilla. Beat in flour mixture aternating with buttermilk just until smooth.
- Divide batter into prepared pans.
- Bake for about 15 to 18 minutes until a toothpick comes out just clean. Cool in pans on racks for 15 minutes. Then remove from pans and cool completely.
- MAKE CRUNCH COATING.
- Take 1 layer of the cake and crumble it into coarse crumbs. Place on a foil lined baking sheet.
- Bake crumbs in 350 oven just until lightly toasted, stirring occasionally, about 15 to 20 minutes. Cool completely. Pulse in a food processor to make coarse crumbs.
- FROST CAKE. Place one layer of cake on serving plate.
- Frost with Chocolate Ganache Buttercream Frosting, recipe attached below https://cookpad.com/us/recipes/347899-chocolate-ganache-buttercream-frosting.
- Top with second layer of cake and frost that.
- Put final third layer on and frost top and sides of cake.
- Apply crunch coating. Put cake on its serving plate on a parchment paper lined work surface.
- The parchment is to catch the crumbs that will end up everywhere without it! Scoop handfuls of crumbs and. Press all over sides and top of cake,sweep away excess crumbs with a pastry brush from base of plate. Pour all excess crumbs off of parchment by picking paper up and funneling crumbs off..
- Garnish with white chocolate sprinkles. It's best to alow cake to chill 30 minutes so crumbs can really stick well.
Chocolate Toffee Crunch Cake – fudgy chocolate cake lightly spiced with cinnamon paired with crunchy toffee bits and silky smooth chocolate buttercream frosting. It should be right up there with Minnie's Chocolate Pie and Caramel cake. I'm from North Carolina and I didn't grow up on this cake by this name. It was simply called a (insert however many layers you have) Layer Cake. The Little Layer Cake originates from Alabama.