I’m finishing the last slice of this cake as I write, and honestly, I’m a little teary — it’s that good. Do you have a childhood treat that lifts you the moment you take a bite? This cake does that for me. Growing up, my family would visit a bakery that made a chocolate layer cake with crunchy filling — like the bits you find in ice cream cakes — and my cousin and I were obsessed. Those crunchy bits paired with rich chocolate? Pure bliss.
We can’t get that bakery cake anymore, so for my cousin’s birthday this year we recreated our favorite: the Triple Chocolate Crunch Cake. The result did not disappoint. When I saw Hallmark’s Happy Cake Day card featuring a glorious slice of chocolate cake, I knew it was the perfect prompt to share this recipe. It’s a crowd-pleaser and perfect for celebrations.
Triple Chocolate Crunch Cake
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Ingredients
- For the cake:
- 1 cup butter, softened
- 2½ cups sugar
- 4 eggs
- 1 cup cocoa powder
- 2 cups hot water
- 2¾ cups flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- For the crunch layers:
- 2 packages chocolate sandwich cookies (14.3 oz each)
- 3 bottles Magic Shell ice cream topping (7.25 oz each)
- For the chocolate buttercream:
- 1½ cups unsalted butter, room temperature
- 6 cups powdered sugar
- 1 cup cocoa powder
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons milk
Instructions
- Preheat the oven to 350°F.
- Butter and flour three 8-inch round cake pans, then line the bottoms with parchment.
- Cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.
- Whisk together the cocoa powder and hot water until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add one-third of the dry mixture to the creamed butter and sugar and mix. Add half of the warm cocoa mixture and mix. Repeat until all the flour and cocoa are incorporated.
- Divide the batter evenly among the pans and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 15 minutes, then remove from the pans and cool completely. Carefully slice each layer in half horizontally to create six thin layers. You can use five or all six depending on the height you want.
- Make the chocolate crunch:
- Pulse the cookies in a food processor or crush with a rolling pin until you have fine crumbs. Transfer to a large bowl.
- Stir in the Magic Shell until the crumbs are coated and hold together.
- Line an 8-inch pan with parchment. Spread about one-quarter of the mixture into the bottom (or divide into as many crunch layers as you plan to use). Freeze for about 5 minutes until firm.
- Run a knife around the edge to release the crunch layer and refrigerate the layers until ready to assemble.
- Make the chocolate buttercream:
- With an electric mixer, beat the butter until smooth and fluffy.
- Gradually add the powdered sugar and cocoa powder. Add vanilla and milk, scraping down the sides of the bowl as needed.
- Beat on medium speed for about 1 minute until well combined and creamy.
- Assemble the cake:
- Place the first cake layer on a serving plate and spread a thin layer of buttercream. Press a crunch layer into the buttercream, then spread just enough buttercream to cover the crunch.
- Continue layering cake, crunch, and buttercream until stacked. Apply a thin crumb coat of buttercream all over the cake and chill for about 30 minutes.
- Finish with a thicker coat of buttercream. Pipe decorative rosettes or stars along the top edge using a medium to large star tip. The cake is best slightly chilled so the crunch layers remain firm, though it’s also delicious at room temperature.
Photos by Jeff Mindell
Honestly, birthdays should probably be called “cake days.” That’s mainly how I celebrate mine these days. So grab a fork and try a slice — you won’t regret it.
This post was created in partnership with Hallmark. All content and opinions are my own. Thank you for supporting the sponsors that help keep the Studio DIY party going.