Chocolate Crunch Layer Cake. A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
You can have Chocolate Crunch Layer Cake using 15 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Chocolate Crunch Layer Cake
- Prepare of FOR CAKE.
- You need 2 cup of all-purpose flour.
- It’s 1 cup of unsweetened cocoa powder.
- Prepare 1 1/2 tsp of baking soda.
- It’s 1/4 tsp of salt.
- You need 3/4 cup of unsalted butter, at room temperature.
- It’s 1 cup of light brown sugar, packed.
- You need 1 cup of granulated sugar.
- Prepare 3 of large eggs.
- You need 1 tsp of vanilla extract.
- It’s 1 cup of buttermilk.
- Prepare of FROSTING.
- Prepare 1 of recipe Chocolate Ganache Buttercream Frosting, recipe attached in direction step # 10.
- Prepare of GARNISH.
- You need 1/4 cup of white chocolate sprinkles.
Frost with a thin layer of vanilla frosting. Sprinkle with one third of the chocolate crunch cake crumble. Cut two PEEPS® Marshmallow Chicks into bite sized pieces and sprinkle over crumble. Chocolate Toffee Crunch Cake - fudgy chocolate cake lightly spiced with cinnamon paired with crunchy toffee bits and silky smooth chocolate buttercream frosting.
Chocolate Crunch Layer Cake instructions
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.
A new layer cake recipe by our contributor, Tessa Huff. A chocolate, tray bake made with very 'short' ingredients which sets to a hard, crunchy brownie like cake. There's lots of texture to a chocolate crunch (also known as a chocolate concrete cake) and they're super moorish. Buttermilk is beloved in recipes for its ability to make rich, moist cakes. This chocolate buttermilk layer cake uses a variety of your favorite chopped candy bars sprinkled between each layer and as a coating for a sweet, crunchy surprise.
