chocolate crunch cake

Chocolate Crunch Cake

 Cake

2/3 cup all-purpose flour

½ cup white sugar

½ cup cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1/3 cup oil

¼ cup brewed espresso or espresso powder dissolved in ¼ cup water

¼ cup Greek yogurt

1 egg

Crunch topping

½ cup heavy cream

½ cup Nutella

1 teaspoon kosher salt

2 ounces bittersweet chocolate, melted

2 ½ cups rice Krispie cereal

Preheat oven to 350 degrees and grease a 9 inch round cake pan.

In a large bowl, combine all the dry ingredients and mix.

Add the oil and begin to mix. Add the rest of the wet ingredients and mix until just combined. Pour into the cake pan and bake for 20 minutes, until just cooked through and dry on top.

While the cake bakes, pour the cream and Nutella into a large mixing cup and microwave for 10 seconds. Whisk to combine completely. Nuke for another 10 seconds if needed.

IN a large bowl, mix the salt and chocolate with the rice crispies until fully coated. Set aside.

When the cake comes out of the oven, flip the pan over and use the bottom as the top so its nice and flat. Place it on your serving dish and then pour the chocolate cream all over the top of the cake evenly.

Then, add the crunch topping in an even layer. Serve immediately.