Get the Recipe: Chocolate Crunch Cake
This cake feels like a treat. The top crunches, the inside is soft and fudgy, and the whole thing tastes deeply chocolatey without being too sweet. One pan, one bowl, and everyone asks for seconds.
Ingredients
Cake
- ¾ cup coconut sugar, or light brown sugar
- ½ cup dark cocoa powder
- 1 tsp baking soda
- ¼ cup coffee, room temperature
- ⅓ cup avocado oil
- ⅓ cup sour cream or Greek yogurt
- 1 egg
- ⅔ cup gluten free flour, see note
Crunch Topping
- 1 cup dark chocolate chips
- 1 cup heavy whipping cream
- 1 cup corn flakes, somewhat crumbled
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch pan with nonstick spray.
- In a mixing bowl, combine the sugar, cocoa powder, and baking soda. Stir together.
- Then, add in the coffee, oil, sour cream, and egg. Stir together.
- Add in the gluten free flour and stir to combine.
- Pour into the sprayed pan. Smooth into an even layer. Bake for 33 to 36 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Remove from the oven. Allow the cake to fully cool before making the topping.
- Add the heavy cream to a skillet over medium heat. Once lightly bubbling, remove from the heat. Add in the chocolate chips. Stir until completely creamy and melted.
- Then, fold in the corn flakes. Stir until they are fully coated.
- Pour this crunchy mixture on top of the fully cooled cake. Slice and serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- The batter will resemble brownie batter, but a little thinner.
- Do not bake too long.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- I love Real Cereal corn flakes!
Calories: 268kcal, Carbohydrates: 27g, Protein: 3g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 36mg, Sodium: 139mg, Potassium: 85mg, Fiber: 3g, Sugar: 8g, Vitamin A: 353IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg