Crunchy Chocolate Cake

Name: Crunchy Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: International Cuisine
Ingredients: 1 and 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup chocolate chips; 1/2 cup chopped nuts (such as walnuts or pecans); 1/2 cup crushed cookies or graham crackers

Rated 5.0 stars by 1 users

Cuisine

International Cuisine

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

320

Crunchy Chocolate Cake is a delightful twist on the classic chocolate cake, featuring a rich and moist cake base topped with a crunchy layer of crushed cookies or graham crackers.

The combination of textures creates a unique eating experience that is both indulgent and satisfying. Whether you're craving something sweet for dessert or looking for a special treat to share with loved ones, this cake is sure to impress.

Ingredients

1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chocolate chips
1/2 cup chopped nuts (such as walnuts or pecans)
1/2 cup crushed cookies or graham crackers

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Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, and mix until smooth.
Fold in the chocolate chips and chopped nuts until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Sprinkle the crushed cookies or graham crackers over the top of the batter, covering it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 6 grams; 30%
Cholesterol: 35 milligrams; 12%
Sodium: 250 milligrams; 11%
Carbs: 39 grams; 14%
Protein: 4 grams
Sugar: 24 grams
Fiber: 2 grams; 7%

10 Tips for Cooking Crunchy Chocolate Cake

Ensure all ingredients are at room temperature before starting.
Use high-quality cocoa powder for a rich chocolate flavor.
Don't overmix the batter to avoid a dense cake texture.
Fold in the chocolate chips and nuts gently to distribute them evenly.
Crush the cookies or graham crackers to a coarse consistency for added crunch.
Allow the cake to cool completely before slicing to prevent crumbling.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Experiment with different types of nuts or cookies for variations in flavor and texture.
Serve the cake with a scoop of vanilla ice cream for an extra indulgent treat.
Enjoy your Crunchy Chocolate Cake with a glass of cold milk for the ultimate dessert experience.

Serve it With Suggestions

Vanilla Ice Cream: Top slices of Crunchy Chocolate Cake with a scoop of creamy vanilla ice cream for a classic dessert pairing.
Fresh Berries: Serve alongside a selection of fresh berries like strawberries, raspberries, or blueberries for a burst of fruity flavor.
Hot Fudge Sauce: Drizzle warm hot fudge sauce over each slice of cake for an extra decadent touch.
Espresso or Coffee: Enjoy your cake with a cup of hot espresso or coffee to balance out the sweetness with a bit of bitterness.

FAQ's

Q: Can I make Crunchy Chocolate Cake in advance? A: Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 3 days.

Q: Can I use different types of nuts in the cake? A: Absolutely! Feel free to use your favorite nuts or omit them altogether if you prefer a nut-free version.

Q: Can I freeze Crunchy Chocolate Cake? A: Yes, you can freeze the cake for up to 1 month. Wrap individual slices tightly in plastic wrap and store them in a freezer bag.

Q: Can I use dark chocolate chips instead of semi-sweet? A: Yes, dark chocolate chips will work well in this recipe if you prefer a richer chocolate flavor.

Q: Can I substitute buttermilk with regular milk? A: While buttermilk adds richness and tanginess to the cake, you can use regular milk as a substitute if needed. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Q: Can I make this cake gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make this cake gluten-free.

Q: How can I tell if the cake is done baking? A: Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Q: Can I use different types of cookies for the crunchy topping? A: Yes, you can use any crunchy cookies or biscuits you like, such as Oreos, digestive biscuits, or chocolate chip cookies.

Q: Can I use a different size baking pan? A: Yes, you can use different sizes of baking pans, but adjust the baking time accordingly. Smaller pans will require a longer baking time, while larger pans will need a shorter baking time.

Q: Can I add frosting to the cake? A: While this cake is delicious on its own, you can certainly add frosting if you prefer. A simple chocolate ganache or buttercream frosting would pair well with the crunchy texture of the cake.

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Crunchy Chocolate Cake