Chocolate Crunch Cake 🍫

Ingredients

Cake Base:
• 1 ready-made chocolate loaf cake (400–500g)
• ½ cup (120ml) cold chocolate milk (for soaking)

Cream Cheese Layer:
• 250g full-fat cream cheese, softened (Philadelphia if you like it tangy, mascarpone for a milder flavour)
• 220ml cold double cream
• 160g sweetened condensed milk
• 1 tsp vanilla extract

Milk + Dark Chocolate Ganache:
• 80g milk chocolate, chopped
• 40g dark chocolate, chopped
• 120ml double cream

Crunchy Topping:
• 80g melted chocolate (any kind)
• 3–4 cups Coco Pops
• 5 tbsp unsweetened cocoa powder

Instructions

1. Prepare the cake base:
• Slice the chocolate loaf into 1–2 cm slices and place them in a single layer at the bottom of a dish (square or rectangular).
• Pour the chocolate milk evenly over the cake to soak it lightly. Press gently to level.

2. Make the cream cheese layer:
• In a bowl, beat the cream cheese until smooth and lump-free.
• Add condensed milk and vanilla, and beat again until combined.
• Pour in cold double cream and whip until light, thick, and spreadable (soft-firm peaks).
• Spread evenly over the soaked cake. Refrigerate while you make the ganache.

3. Make the ganache:
• Heat the double cream until just steaming.
• Pour over the chopped milk and dark chocolate.
• Let sit for 1–2 minutes, then stir until smooth and glossy.
• Let cool slightly, then pour over the cream cheese layer and gently spread.

4. Make the crunchy topping:
• In a large bowl, mix Coco Pops with cocoa powder.
• Add melted chocolate and toss to coat evenly.
• Sprinkle generously over the ganache while it’s still slightly soft so it adheres.

5. Chill:
• Cover and refrigerate for at least 6 hours or overnight.
• Slice and serve cold.

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