Chocolate Crunch Cake – The New York Times
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Chocolate Crunch Cake
This rich, chocolate confection, with its fudgy Nutella sauce and crunchy chocolate topping, is one with countless renditions across social media platforms and bakeries alike. Get the recipe for this version by Kayla Hoang, a New York Times Cooking contributor, in the link below.
You’ve probably seen the viral chocolate crunch cake. It’s been linked to bakeries across the Middle East and western Asia. There are about a million and one ways you can make it. But in my version, I kept things simple with a one-bowl cake. It’s rich, it’s fudgy, and the batter comes together in the time it takes to heat the oven. Once it’s baked and cooled, you’ll make the topping in two stages. Warm a bit of cream, mix it with chocolate hazelnut spread to make a silky ganache that stays really saucy and gooey and drips down the cake when you scoop it. Then melt bittersweet chocolate with more of that chocolate hazelnut spread. Use that mixture to coat the cornflakes. Serve it while the topping is still gooey and drippy, and make sure you listen for that crunch.
This rich, chocolate confection, with its fudgy Nutella sauce and crunchy chocolate topping, is one with countless renditions across social media platforms and bakeries alike. Get the recipe for this version by Kayla Hoang, a New York Times Cooking contributor, in the link below.
April 21, 2026
