Crunchy Chocolate Cake 🍫 | Perfect For All Chocolate Lovers!

Serves: 8-10

Prep time: 30-40 minutes

Bake time: 30-35 minutes

Ingredients

• 1 box chocolate cake mix

• 1 (8 oz) cream cheese, room temperature

• 3/4 cup buttermilk

• 2/3 cup strong brewed coffee, room temperature

• 2 large eggs

• 1 (102g) instant chocolate pudding mix

• 1 cup milk

• 3 tablespoon cocoa powder

• 1 tablespoon butter

• 2 tablespoon sugar

• 1- 3/4 cup heavy cream

• 1-3/4 cup semi-sweet chocolate chips

• 3 cups cornflakes (for the perfect crunch!)

In a mixing bowl, whip the cream cheese until creamy and smooth.
Add in the eggs and mix until fully combined.
Add in the buttermilk, brewed coffee, chocolate cake mix, and chocolate pudding mix. Mix until the batter is smooth and well combined.
Preheat the oven to 350F. Grease a 9x13 inch baking pan with softened butter and dust the pan in cocoa powder, then tap out the excess.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 30-35 minutes. After 30 minutes, insert a toothpick into the center. If it comes out clean, the cake is done.
In a small bowl, combine the semi sweet chocolate chips, and heavy cream. Microwave in 30 second intervals, whisking after each interval, until the chocolate is fully melted. Set the ganache aside to cool to room temperature, stirring occasionally to prevent a film from forming.
In a saucepan over medium heat, whisk together the sugar, unsweetened cocoa power, milk, and butter. Cook until the mixture comes to a bubble and it has thickened slightly.
Remove the cake from the oven. Use a toothpick or skewer to gently poke holes all over the surface of the cake. Pour the hot chocolate mixture evenly over the cake and refrigerate for 1 hour and 30 minutes to cool and set.
In a bowl, gently toss the cornflakes with the cooled chocolate ganache until the flakes are well coated.
Spread the crunchy chocolate topping evenly over the chilled cake.
Slice, serve and enjoy!