Chocolate Crunch Cake
Published April 17, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- About 2 hr
- Rating
- Comments
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Ingredients
For the Cake
Canola or vegetable oil, for greasing the pan
¾ cup/156 grams granulated sugar
½ cup/50 grams Dutch-process cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt (such as Diamond Crystal)
¼ cup/44 grams freshly brewed hot coffee
⅓ cup/64 grams canola or vegetable oil
⅓ cup/80 grams sour cream
1 large egg
⅔ cup/88 grams all-purpose flour
For the Topping
⅓ cup/76 grams heavy cream
⅓ cup/105 grams plus ½ cup/158 grams chocolate hazelnut spread (such as Nutella), divided
½ teaspoon kosher salt (such as Diamond Crystal), divided
2 ounces bittersweet chocolate
2 ½ cups/100 grams cornflakes, coarsely crushed
Nutritional analysis per serving (8 to 10 servings)
54 grams carbs; 32 milligrams cholesterol; 427 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 23 grams fat; 4 grams fiber; 243 milligrams sodium; 5 grams protein; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Make the cake:
- Step 1
Heat the oven to 350 degrees. Lightly grease an 8-inch round cake pan with oil.
- Step 2
In a large bowl, whisk together the granulated sugar, cocoa powder, baking powder, baking soda and salt. Add the coffee and whisk to combine and bloom the cocoa (reconstituting it and amplifying its flavor). Add the oil, sour cream and egg and whisk until smooth. Add the flour and whisk until just combined and no dry pockets of flour remain. Scrape the batter evenly into the prepared pan.
- Step 3
Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Set the cake in its pan over a wire rack and let cool completely. (The cake can be baked 1 day in advance of topping; tightly cover the completely cooled cake in its pan if storing overnight.)
Once the cake is cool, prepare the topping:
- Step 4
In a medium, microwave-safe bowl, microwave the heavy cream until just bubbling around the sides and steam is coming off the surface, about 45 seconds. Add ⅓ cup/105 grams chocolate hazelnut spread and ¼ teaspoon salt to the cream and stir until smooth and combined. Pour over the cooled cake in an even layer, scraping every drop out of the bowl. (Alternatively, the cream can be heated in a small saucepan over medium heat until simmering. Pour the cream over the chocolate hazelnut spread and salt in a medium heatproof bowl.)
- Step 5
To the same, now-empty bowl, microwave the bittersweet chocolate in 20-second increments, stirring in between, until completely melted, about 1 minute. Add the remaining ½ cup/158 grams chocolate hazelnut spread and ¼ teaspoon kosher salt and stir to combine. (Alternatively, the chocolate, chocolate hazelnut spread and salt can be melted together in a double boiler.) Add the cornflakes and stir until the cornflakes are completely coated. Spoon the cornflake mixture evenly over the glazed cake, gently spreading with the back of the spoon into an even layer.
- Step 6
Serve immediately, while the topping is still runny. Leftover cake can be stored loosely covered in the pan at cool room temperature for up to 2 days.
Cornflakes can be swapped for 24 lightly crushed chocolate-filled, rolled wafer straws (such as Piroulines or Pirouettes), noting the topping will be slightly sweeter and the crunch more delicate.
For a less sweet topping, omit the ½ cup chocolate hazelnut spread from the cornflake coating. Instead, melt 6 ounces bittersweet chocolate with 2 tablespoons unsalted butter. Add ¼ teaspoon salt and stir to combine. Add the cornflakes and stir until completely coated.
Private Notes
Comments
This was not a good cake. The base cake was dry and flavorless, and the ganache was runny. The corn flake topping was good, but if corn flakes covered in Nutella isn't good I don't know what would be.
ooooh! I'm going to use cocoa pepples instead of corn flakes. This cake honestly sounds like my childhood fantasy.
If one has a nut allergy, what can be substitutes for hazelnut spread? Thank you.
I doubled the toppings for the cake. It just felt right. I wouldn’t change that decision.
Make it easier: box chocolate cake with 1–2 tablespoons of instant coffee powder or crushed up freeze dried coffee crystals. Canned chocolate frosting mixed with Cocoa Krispies on top Yummy!
What a delightful guilty pleasure of a cake! It came together super quickly, too, on a Sunday morning. While I waited for the coffee to brew, I prepped the cake ingredients. When coffee was done, I finished making the batter and popped the cake into the oven. Went to drink my coffee and the cake came out perfect (moist but not dry) in 25 minutes. I cannot eat cream, so I subbed coconut cream for the cream. And subbed Kite Hill's non-dairy sour cream for the sour cream. Perfection!
Oh hello. It has now been another day, and the cake is even BETTER. The chocolate-cornflake crunch topping's texture is a remarkable contrast to the ooey gooey cake (which is JUST right). My partner just told me this is an "S Tier" cake. He hates cake. But loves this one.