Nutella Crunch Cake: The Ultimate Chocolate Lover's Dream
What if you could combine the rich, velvety taste of Nutella with the satisfying crunch of cornflakes in one irresistible dessert? The Nutella Crunch Cake delivers exactly that experience, plus the moistest chocolate cake base you'll ever taste.
Ingredients
Chocolate Cake
- 1 ¼ cup whole milk, boiling
- 3 tbsp apple vinegar
- 1 tsp instant coffee
- ½ cup 100% cocoa powder (10-12% fat)
- 1 cup + 2 tbsp sunflower oil (or any neutral vegetable oil)
- 4 medium eggs (room temperature)
- ¼ tsp fine sea salt
- 1 ½ cups granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 2 cups all-purpose flour
Cornflake Mixture
- 1 ½ cups Nutella (melted, not hot)
- 2 cups sugar-free cornflakes
Instructions
- Begin by preparing the chocolate cake batter. In a pot, bring 1 ¼ cup whole milk to a boil. Once bubbling, remove from heat and add vinegar, mixing thoroughly. The milk will curdle slightly - this is normal.
- Stir in instant coffee, which deepens the chocolate flavor without making the cake taste like coffee. Add cocoa powder and oil, mixing until fully incorporated.
- In a separate bowl, whisk the room-temperature eggs until slightly frothy, then add them to the milk mixture. Using room-temperature eggs ensures better incorporation into the batter.
- In another large mixing bowl, combine the dry ingredients: salt, sugar, baking soda, baking powder, and sifted flour. Whisk them together to ensure even distribution of leavening agents.
- Pour the wet ingredients into the dry ingredients and mix just until combined, being careful not to overmix. A few small lumps are fine - they'll disappear during baking.
- Preheat your oven to 338°F (170°C) and prepare your baking pan. Line a 11.8 x 8 inch (30 x 20 cm) rectangular pan with parchment paper, ensuring the sides have at least 2.36 inches (6 cm) height.
- Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake for approximately 45 minutes or until a thermometer inserted in the center reads 195°F (91°C).
- While the cake cools for 20-25 minutes on a rack, prepare the Nutella topping. Melt the Nutella gently (a microwave in 15-second intervals works well) and mix it with the cornflakes. The mixture should be spreadable but not hot.
- Once the cake has cooled slightly but is still warm, spread the Nutella-cornflake mixture evenly over the top. Cut into 8 generous slices directly in the pan.
Notes
The boiling milk combined with vinegar creates a buttermilk substitute that gives the cake incredible tenderness. For those who prefer alternatives, almond milk works well for a dairy-free version. Any neutral oil like canola or grapeseed can replace sunflower oil. If you want to enhance the chocolate flavor, use dark cocoa powder instead of regular.