No-Bake Chocolate Crunch Cake

Craving for a chocolatey dessert? Here’s a no-bake chocolate crunch cake by OnePotChefShow.

This crunch cake is one of our go-to dessert recipes, as it’s very easy to make and does not require baking. The cake has two layers – a crunchy chocolatey base and a smooth chocolate ganache on top.

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To make this chocolate crunch cake, you need crackers, unsalted butter, cocoa powder, white sugar, milk,  dark chocolate, and whipping cream. If you don’t have crackers, you can use digestive biscuits.

Making this cake is super easy. The only hard part is waiting for it to set. Give this cake a try – I am sure you will love it!

Here’s another no-bake dessert recipe for you: No-Bake Chocolate Clusters Recipe

Easy Chocolate Crunch Cake Ingredients

• 18 ounces of plain sweet cookies or crackers
• 1/2 cup and 3 tablespoons of unsalted butter
• 1/2 cup of unsweetened cocoa powder
• 3/4 cup of white sugar
• 1 cup of milk
• 10.6 oz of dark chocolate
• 1 cup of whipping cream

How to Make Chocolate Crunch Cake

Step 1:

Start by breaking the cookies into small pieces. Place into a bowl. Set aside.

Step 2:

In a large mixing bowl, add 3/4 cup of white sugar and 1/2 cup of unsweetened cocoa powder. Stir to combine. Set aside for later.

Step 3:

In a saucepan over low to medium heat, add the butter (cut into small chunks) and 1 cup of milk. Gently stir until the butter is melted. Just warm up the milk and melt the butter, then turn off the heat.

Step 4:

Pour the butter-milk mixture into the bowl of dry ingredients. Whisk together until smooth. Make sure the sugar is melted.

Step 5:

Carefully pour the chocolate mixture over the biscuits. Using a spatula, gently stir until the biscuits are coated.

Step 6:

Spray a 9-inch spring-form cake pan with cooking spray, then line the bottom and sides with parchment paper. Carefully transfer the mixture onto the prepared pan. Spread the mixture until the top is even. Place in the fridge for 30 minutes.

Step 7:

Make the chocolate ganache. In a microwave-safe bowl, add the dark chocolate chips and whipping cream. Give it a quick stir. Place in the microwave for 2 minutes on the high setting. Once done, let it stand for 1 minute. Stir to combine until smooth, then let it cool for a couple of minutes.

Step 8:

Pour the chocolate ganache over the cake. Shake and thump gently to remove air bubbles. Place it in the fridge and allow it to chill for about 2 to 3 hours or until set.

Step 9:

Once set, remove the pan and the parchment paper. Transfer to a plate. Slice and serve. Enjoy!

No-Bake Chocolate Crunch Cake