Chocolate Crunch Layer Cake. This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added.
On a chocolate cake, I might go with walnut or almond brittle, chopped in a food processor, so it was both sweet and crunchy. Another suggestion would be to bake a crispy layer to go between the layers of your cake. A piped circle of chocolate meringue, or a very thin cookie the same diameter as. You can have Chocolate Crunch Layer Cake using 15 ingredients and 15 steps. Here is how you cook that.
Ingredients of Chocolate Crunch Layer Cake
- Prepare of FOR CAKE.
- It's 2 cup of all-purpose flour.
- It's 1 cup of unsweetened cocoa powder.
- Prepare 1 1/2 tsp of baking soda.
- Prepare 1/4 tsp of salt.
- You need 3/4 cup of unsalted butter, at room temperature.
- Prepare 1 cup of light brown sugar, packed.
- You need 1 cup of granulated sugar.
- You need 3 of large eggs.
- Prepare 1 tsp of vanilla extract.
- You need 1 cup of buttermilk.
- You need of FROSTING.
- It's 1 of recipe Chocolate Ganache Buttercream Frosting, recipe attached in direction step # 10.
- You need of GARNISH.
- Prepare 1/4 cup of white chocolate sprinkles.
Chocolate Toffee Crunch Cake - fudgy chocolate cake lightly spiced with cinnamon paired with crunchy toffee bits and silky smooth chocolate buttercream frosting. A new layer cake recipe by our contributor, Tessa Huff. Winter always sneaks up on me. On the lucky days where the sun in shining.
Chocolate Crunch Layer Cake instructions
- Preheat oven to 350. Spray 4 - 8 inch cake pans with baking spray.
- Whisk in a bowl flour, cocoa powder, baking soda and salt.
- 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.
- Divide batter into prepared pans.
- 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.
- MAKE CRUNCH COATING.
- Take 1 layer of the cake and crumble it into coarse crumbs. Place on a foil lined baking sheet.
- 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.
- FROST CAKE. Place one layer of cake on serving plate.
- Frost with Chocolate Ganache Buttercream Frosting, recipe attached below https://cookpad.com/us/recipes/347899-chocolate-ganache-buttercream-frosting.
- Top with second layer of cake and frost that.
- Put final third layer on and frost top and sides of cake.
- Apply crunch coating. Put cake on its serving plate on a parchment paper lined work surface.
- 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..
- Garnish with white chocolate sprinkles. It's best to alow cake to chill 30 minutes so crumbs can really stick well.
This chocolate praline crunch cake is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine. Once the layers were all assembled, I used one piping bag to frost the sides of the cake, smoothing it out as I went with a spatula, and then I piped two rows of. View top rated Chocolate crunch cake recipes with ratings and reviews. Chocolate Crunch Cake, Chocolate Cranberry Cake, Chocolate Pound Cake, etc.
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