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Chocolate Crunch Cake

Sophia
What if a cake could deliver deep cocoa flavor, a soft spoonable center, and a crisp topping all in one bite? That is exactly what this Chocolate Crunch Cake offers. It sits somewhere between a classic sheet cake and a self-saucing dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10
Calories 530 kcal

Ingredients
  

Cake

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup milk You can also swap the milk for oat milk or almond milk if needed.
  • 1/2 cup vegetable oil A neutral oil such as sunflower or canola works best in the cake batter.
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee

Chocolate Topping

  • 200 g milk or dark chocolate Use dark chocolate with at least 54 percent cocoa for a deeper topping, or milk chocolate for a sweeter finish.
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1 cup crunchy chocolate pieces or hazelnuts If you cannot find crunchy chocolate pieces, chop chocolate-covered honeycomb or use toasted hazelnuts, almonds, or crisp chocolate pearls.

Instructions
 

  • Preheat the oven to 175°C / 350°F. Grease a 9x13-inch baking dish or an 8x8-inch dish. An 8x8-inch dish creates a thicker, gooier center.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until no cocoa lumps remain.
  • Add the eggs, milk, vegetable oil, and vanilla extract. Mix by hand or with an electric mixer on low speed just until the mixture is smooth.
  • Slowly pour in the hot coffee while stirring. The batter will be loose. That is completely normal and helps create the soft texture.
  • Pour the batter into the prepared baking dish and tap it gently on the counter to release air bubbles. Bake for 30 to 35 minutes. A toothpick inserted in the center may come out with a few moist crumbs.
  • While the cake bakes, prepare the chocolate topping. Combine the chocolate, heavy cream, and butter in a heatproof bowl.
  • Melt gently in the microwave in 20-second bursts or over a double boiler. Stir until the mixture is smooth and glossy.
  • Once the cake is out of the oven, pour the warm chocolate topping over it. Spread gently with a spatula so the surface is covered evenly.
  • Sprinkle the crunchy chocolate pieces or hazelnuts generously over the top.
  • Let the cake sit for a few minutes so the topping stays glossy but slightly sets. Serve warm and scoop out a big, gooey piece.

Notes

The hot coffee is not meant to make the cake taste like coffee. It blooms the cocoa powder and gives the chocolate a richer, more rounded flavor. If you prefer no coffee, use hot water or hot milk instead.