Chocolate Crunch Cake

Pasos12

1. 1

   Paso 1. Preheat the oven

   Preheat oven to 350 degrees F.

2. 2

   Paso 2. Whisk the wet ingredients

   In a large bowl, whisk together the eggs, sugar, salt, sour cream, and canola oil.

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3. 3

   Paso 3. Add the dry ingredients

   Add in the flour, 1/2 cup cocoa powder, and baking soda, then whisk to combine.

   harina de trigocacao en polvo0.5 taza de 1 tazabicarbonato de sodio
4. 4

   Paso 4. Add the espresso

   In a cup, stir the espresso powder into the hot water. Pour the espresso into the cake batter and whisk gently until just combined.

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5. 5

   Paso 5. Bake the cake

   33 min

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

6. 6

   Paso 6. Cool and cut layers

   When cooled, remove the cake from the pan, and cut into three layers.

7. 7

   Paso 7. Make the frosting

   With a hand mixer, whip the softened butter, powdered sugar, cream cheese, and 1/2 cup cocoa powder until light and fluffy.

   mantequilla con salazúcar glasqueso cremacacao en polvo0.5 taza de 1 taza
8. 8

   Paso 8. Frost between layers

   Spread half of the frosting between each layer of cake, leaving the top without frosting.

9. 9

   Paso 9. Melt the chocolate

   In a microwave safe bowl, fully melt the milk and dark chocolate in 20 second intervals to prevent overheating and seizing.

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10. 10

    Paso 10. Coat the cornflakes

    Add in the cornflakes and stir to completely coat the flakes.

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11. 11

    Paso 11. Top the cake

    Pour the mixture on top of the cake and press slightly.

12. 12

    Paso 12. Serve and store leftovers

    Serve while the chocolate is still melty, then store leftovers in an air-tight container at room temperature for no more than 3 days, or in the fridge for up to 6 days.