Chocolate crunch cake with Nutella ganache and corn flakes
Laura in the Kitchen · ♥ 1.7K likes · 61.7K views · 3 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 box box cake mix
- 4 whole eggs
- ¼ cup sour cream
- 1 cup milk
- ¾ cup melted butter
- 1½ cup Nutella
- 2 tbsp unsweetened cocoa powder
- 2 tbsp powdered sugar
- 1 cup semi-sweet chocolate chips or chocolate chunks
- ½ cup heavy cream
- 4 cup corn flakes
- instant chocolate pudding mix
Whisk the cake mix and instant chocolate pudding mix with eggs, sour cream, milk and melted butter.
Pour into a lined 9 by 13 inch baking dish and bake at 350 for 30 minutes rather than the box's 45, so it stays a little fudgy.
For the Nutella ganache, microwave Nutella, cocoa powder, powdered sugar, semi-sweet chocolate and heavy cream about a minute, not longer or the chocolate seizes and burns; stir until glossy.
Nutella ganache in the microwave
Stir corn flakes into the remaining ganache and spread over the cake; eat right away before the corn flakes go soggy, or make the second half of the frosting only when ready to serve.
The corn flake crunch layer