Description

This Chocolate Crunch Cake features a rich cocoa flavor and a delightful crunch from cereal, making it an easy and indulgent dessert perfect for gatherings or a cozy night in.

Ingredients

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2 cups gluten-free 1.1 flour or all-purpose flour
¾ cup cocoa powder
2 cups sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
5 oz unsweetened greek yogurt or dairy-free unsweetened greek yogurt
1 teaspoon kosher salt
½ cup vegetable oil
1 teaspoon espresso powder
1 cup freshly brewed coffee
2 eggs
1 teaspoon vanilla extract
1 cup unsweetened coconut milk
½ cup semi-sweet chocolate chips
5 cups frosted flakes cereal
prepared chocolate ganache
5 cups frosted flakes cereal
1 ½ cups chocolate hazelnut spread

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Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick baking spray.
In a large mixing bowl, beat the eggs and sugar for about 3 minutes until lighter in color and slightly frothy.
Add Greek yogurt, vanilla extract, vegetable oil, and espresso powder. Mix well to combine.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.
Gently stir in freshly brewed coffee until fully incorporated.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20–30 minutes.

Notes

For additional flavor, you can add a pinch of cinnamon to the dry ingredients.
Serve with a scoop of ice cream or drizzle with extra chocolate ganache for a richer treat.
This cake can be made ahead of time and kept in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg