Chocolate Crunch Cake

Steps

Cake

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)).

2. 2

   In a large bowl, whisk together the 3 eggs, 1 1/2 cups sugar, 1/4 tsp salt, 1 cup sour cream, and 1/2 cup canola oil until well combined.

3. 3

   Add the 2 cups AP flour, 1/2 cup cocoa powder, and 1 1/2 tsp baking soda to the wet ingredients and whisk to combine.

4. 4

   In a separate small cup or bowl, stir the 2 tsp instant espresso powder into 1/2 cup hot water.

5. 5

   Pour the espresso mixture into the cake batter and whisk gently until just combined.

6. 6

   Pour the batter into an 8”x11” baking pan and bake for 30-35 minutes.

   Start 30-minute timer
7. 7

   Allow the cake to cool completely. Once cooled, remove it from the pan and carefully cut it horizontally into three even layers.

Frosting

8. 8

   Prepare the frosting: Using a hand mixer, whip the 1 cup softened salted butter, 2 cups powdered sugar, 8 oz cream cheese, and 1/2 cup cocoa powder until the mixture is light and fluffy.

9. 9

   Assemble the cake layers: Spread half of the frosting between the first and second layers, and the other half between the second and third layers. Leave the top of the cake without frosting.

Cornflake topping

10. 10

    Prepare the cornflake topping: In a microwave-safe bowl, combine 7 oz milk chocolate and 3.5 oz dark chocolate. Melt in 20-second intervals, stirring between each, to prevent overheating and seizing.

11. 11

    Add 3 cups of unsweetened cornflakes to the melted chocolate and stir until the flakes are completely coated.

12. 12

    Pour the chocolate cornflake mixture onto the top of the cake and press down slightly to adhere.

13. 13

    Serve while the chocolate topping is still melty for the best texture.