Viral Chocolate Crunch Cake

Have you seen the viral chocolate crunch cake all over social media? With its rich chocolate layers and irresistible crispy topping, this little cake is everything a chocolate lover could dream of! A soft and fudgy chocolate cake, covered with a silky chocolate ganache and topped with a generous layer of crunchy chocolate-coated cornflakes. Three delicious layers, one ultimate chocolate experience!

And the best part? This version is completely vegan, gluten-free and oil-free, made with only a handful of simple ingredients you can easily find at your local grocery store. No flour, no eggs, no dairy, and no complicated baking techniques. Just mix, bake, melt, and assemble!

The ultimate chocolate crunch cake

What makes this cake so special is the contrast of textures. The base is rich, moist, and fudgy, with an intense chocolate flavor and a subtle sweetness from ripe bananas. The smooth chocolate ganache adds a creamy, melt-in-your-mouth layer, while the crunchy chocolate topping brings that satisfying crispiness that makes every bite so addictive.

It’s the kind of dessert that looks impressive but requires very little effort. You don’t need a mixer, fancy equipment, or a long list of ingredients. Everything comes together in a few simple steps, making this recipe perfect for when you’re craving something extra chocolatey without spending hours in the kitchen.

And honestly, that crunchy chocolate topping is hard to resist! The combination of melted dark chocolate and crispy cornflakes creates the most delicious chocolate crunch, with a texture that reminds me of those irresistible chocolate crispy treats we all love.

Why you’ll love this Viral Chocolate Crunch Cake

• Vegan and gluten-free. This cake is completely plant-based and naturally flourless, with no eggs or dairy needed. Just make sure to use certified gluten-free cornflakes and check the labels on your chocolate and baking powder.
• Only a few simple ingredients. Ripe bananas, almond butter, cocoa powder, chocolate, coconut cream, and cornflakes are all you need to make this decadent little cake.
• Ridiculously easy to make. The cake batter comes together in one bowl, and the toppings require nothing more than melting chocolate and mixing a few ingredients together.
• Three irresistible textures. A soft and fudgy chocolate base, a smooth and creamy ganache, and a crispy chocolate crunch topping. Every layer has something delicious to offer!
• The perfect viral dessert. With its beautiful layers and crunchy chocolate topping, this little cake is guaranteed to catch everyone’s attention. It’s perfect for sharing, gifting, or simply treating yourself to something special.

The ingredients you’ll need

One of my favorite things about this recipe is how simple the ingredient list is. Each ingredient has a purpose, and you don’t need any complicated substitutes or specialty products to make it work.

Chocolate banana cake

• Ripe bananas — Bananas are the secret to this incredibly simple cake. They provide natural sweetness, moisture, and help bind the ingredients together without needing eggs. Make sure your bananas are very ripe, with plenty of brown spots, for the best flavor and texture.
• Almond butter — This adds richness and healthy fats, giving the cake its soft, fudgy texture. Choose a smooth almond butter made from almonds, ideally without added sugar or oil. You can also experiment with another smooth nut or seed butter (think peanut, hazelnut, tahini or sunflower seeds), keeping in mind that the flavor and texture may vary.
• Cocoa powder — For that deep, intense chocolate flavor! Unsweetened cocoa powder works best here, balancing the sweetness of the bananas and creating a rich chocolate base.
• Baking powder — Just a little is enough to help the cake rise while keeping its texture dense and fudgy.
• Vanilla (optional) — A little teaspoon if you want an extra delicious flavor.

Chocolate ganache

• Dark chocolate chips — The key to a rich, silky ganache. Choose good-quality dark chocolate that melts smoothly and has a cocoa intensity you enjoy. Of course, you can also use dark chocolate bar or chocolate chunks. Check that your chocolate is dairy-free to keep the recipe vegan.
• Coconut cream — This makes the ganache wonderfully smooth and creamy. Use the thick cream rather than the watery part of a can of coconut milk for the best consistency.

Chocolate crunch topping

• Cornflakes — The secret ingredient behind that irresistible crunch! I use natural, unsweetened cornflakes. Lightly crushing the cornflakes creates a mixture of different-sized crispy pieces that coat beautifully in chocolate. For a gluten-free version, make sure to choose certified gluten-free cornflakes.
• Dark chocolate chips — More chocolate, because why not? Melted chocolate binds the cornflakes together, creating a crispy topping that sets into a delicious crunchy layer.

How to make the Viral Chocolate Crunch Cake

This recipe is so easy that you really don’t need any baking experience to make it. The cake, ganache, and crunchy topping each come together with just a few simple steps.

First, mash the ripe bananas until smooth, then whisk them together with the almond butter, cocoa powder, and baking powder. Pour the batter into a small lined cake pan and bake until the cake is set. This can take 25 to 28 minutes. The cake is ready when its surface is dry to touch. Let it cool completely before adding the toppings.

While the cake cools, prepare the chocolate ganache by melting the chocolate and stirring in the coconut cream until smooth and glossy. Spread it over the cooled cake to create a rich, creamy layer.

For the crunchy topping, melt the remaining chocolate and fold in the lightly crushed cornflakes until every piece is coated. Spoon the mixture over the ganache and gently spread it into an even layer.

Let the topping set for a few minutes before slicing, then enjoy your homemade chocolate crunch cake!

A few tips for the best results

• Use very ripe bananas. They bring more sweetness and moisture to the cake, which is especially important since this recipe contains no added sugar in the cake batter. You know that the bananas are ready when they show brown spots on their skin.
• Don’t over mix the batter. Stop when the ingredients are just combined and you get a thick, pretty homogeneous batter. It’s okay if some chunks of banana remain.
• Let the cake cool completely. This is important before adding the ganache, otherwise the chocolate layer may melt and slide off the cake.
• Don’t crush the cornflakes too finely. You want to keep some larger pieces for that wonderful crispy texture. A mix of small and medium pieces works perfectly.
• Work gently when spreading the topping. The chocolate-coated cornflakes can be a little chunky, so spread them carefully over the ganache without pressing too hard.
• Give the chocolate time to set. A few minutes at room temperature will help the topping firm up enough to slice. If your kitchen is warm, you can place the cake in the fridge until the chocolate is set.

How to store the cake

This chocolate crunch cake is better enjoy the same day, when the cake is moist, the ganache creamy and silky, and the topping still extra crunchy.

However, you can store the cake in an airtight container in the refrigerator for up to 3 days. The ganache will firm up as it chills, while the crunchy topping may gradually soften over time.

For the best texture, let a slice sit at room temperature for a few minutes before serving. This allows the chocolate layers to soften slightly while keeping that delicious contrast between the fudgy cake and the crunchy topping.

If you’re a chocolate lover looking for an easy, indulgent dessert made with simple ingredients, this Viral Chocolate Crunch Cake is definitely worth trying. It’s rich, crispy, creamy, and ridiculously chocolatey — everything you could want in a little homemade cake!

For more chocolate cakes, check out my:

• Mochi Chocolate Cake (GF)
• Seven Layer Brownies Bars (GF)
• Quinoa Peanut Butter Brownies (GF & no flour)
• Chocolate Hazelnut Pear Cake (GF)
• Mini Chocolate Loaf (GF)

I love to see your creations! Make sure to tag me @alicepages on Instagram and give your feedback in the comments below if you make this recipe! Your opinion is my best reward and I can’t wait to see your beautiful creations!

Chocolate Crunch Cake

Print Recipe

This chocolate crunch cake combines a fudgy chocolate cake with silky ganache and an irresistible crispy cereal topping. Vegan, gluten-free, and incredibly easy to make!

• Total Time: 45 minutes
• Yield: 4

Ingredients

Chocolate cake

• 2 ripe banana (about 1 cup mashed)
• 1/3 cup cocoa powder (40g)
• 1/3 cup almond butter (100g)
• 1 tsp baking powder
• Optional: 1 tsp vanilla

Chocolate ganache

• 1/2 cup dark chocolate chips (80g)
• 1/4 cup coconut cream (thick part, 60ml)

Crunch topping

• 1 1/4 cups cornflakes, lightly crushed (30g)
• 3/4 cup dark chocolate chips (120g)

Instructions

1. Preheat the oven to 350F (180°C) and grease and line a 5-inch round cake pan (13 cm diameter) with parchment paper.
2. Peel the banana and mash it with a fork until smooth.
3. In a bowl, whisk together the mashed banana, cocoa powder, baking powder and almond butter. Mix until just combined and you get a thick batter.
4. Pour the batter into the prepared pan and baker for 25-28 minutes. Let cool completely.
5. While the cake is cooling, prepare the ganache. Melt the chocolate chips, then add the thick coconut cream and mix to incorporate. Let sit 5 minutes at room temperature.
6. For the crunch topping, melt completely the chocolate chips. Then fold in the lightly crushed cornflakes until they’re completely coated.
7. Once the cake has cooled completely, remove it from the pan. Spread the chocolate ganache evenly over the top, then spoon the crunchy topping over the ganache and gently spread it into an even layer.
8. Let the topping set for a few minutes at room temperature before slicing.

Notes

– Use very ripe bananas for best result.

– Coconut cream refers as to the very thick layer of cream that forms on top of the can after you’ve placed it in fridge to set.

• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Cake, Dessert
• Method: Baking
• Diet: Gluten-Free, Vegan

Recette version française

Chocolate Crunch Cake

Print Recipe

Ma version du fameux gâteau au chocolat crunchy: une base ultra fondante, une ganache onctueuse et une irrésistible couche de céréales enrobées croustillantes. Vegan, sans gluten et ultra facile à réaliser !

• Total Time: 45 minutes
• Yield: 4

Ingredients

Găteau

• 2 bananes bien mûres
• 40 g de cacao en poudre
• 100 g de purée d’amandes
• 1 cuillère à café de levure chimique
• Optionnel: 1 cuillère à café de vanille

Ganache

• 80 g de pépites de chocolat noir
• 60 ml de crème de coco épaisse

Crunch topping

• 30 g de corn flakes
• 120 g de pépites de chocolat noir

Instructions

1. Préchauffer le four à 180°C. Huiler et chemiser un moule rond de 13 cm de diamètre avec du papier cuisson.
2. Peler et écraser la banane avec une fourchette pour la réduire en purée.
3. Dans un bol, mélanger la purée de banane, le cacao en poudre, la levure chimique et la purée d’amandes, pour obtenir une pâte homogène est épaisse.
4. Verser la préparation dans le moule et lisser la surface. Enfourner pour 25 minutes, jusqu’à ce que la surface du gateau soit sèche au toucher. Laisser refroidir.
5. Pendant que le gâteau refroidit, préparer la ganache. Faire fondre le chocolat, puis ajouter la crème de coco et mélanger pour l’incorporer. Laisser refroidir 5 minutes.
6. Écraser grossièrement les cornflakes, en gardant d’assez gros morceaux. Faire fondre le chocolat et y incorporer les cornflakes.
7. Une fois le gâteau complètement refroidi, le sortir du moule. Étaler la ganache sur toute la surface, puis ajouter les cornflakes enrobés par dessus.
8. Laisser la garniture refroidir et figer quelques instants à température ambiante avant de servir le gâteau.

Notes

– Utiliser des bananes bien mûres.

– La crème de coco désigne la couche épaisse qui se forme en surface de la boîte de lait de coco après l’avoir placé au réfrigérateur.

• Author: Alice Pagès
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Cake
• Method: Baking
• Diet: Gluten-Free, Vegan