Chocolate Crunch Layer Cake
fenway @Fenway
This cake is an easy chocolate cake that is very moist and flavorful. I made it into 3 layers, using the fourth layer as the the cake crumb crunch. The frosting is a highlight of the cake with its creamy smooth chocolate flavor. Its a great contrast to the crispy cake crunch,
Open in Cookpad AppCooking Instructions
- 1
Preheat oven to 350. Spray 4 - 8 inch cake pans with baking spray
- 2
Whisk in a bowl flour, cocoa powder, baking soda and salt
- 3
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
- 4
Divide batter into prepared pans
- 5
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
- 6
MAKE CRUNCH COATING
- 7
Take 1 layer of the cake and crumble it into coarse crumbs. Place on a foil lined baking sheet
- 8
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
- 9
FROST CAKE. Place one layer of cake on serving plate
- 10
Frost with Chocolate Ganache Buttercream Frosting, recipe attached below
https://cookpad.wasmer.app/us/recipes/347899-chocolate-ganache-buttercream-frosting
- 11
Top with second layer of cake and frost that
- 12
Put final third layer on and frost top and sides of cake
- 13
Apply crunch coating. Put cake on its serving plate on a parchment paper lined work surface
- 14
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.
- 15
Garnish with white chocolate sprinkles. It's best to alow cake to chill 30 minutes so crumbs can really stick well
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Written by
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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