Chocolate Cake with Crunch Ganache

Written by on in Cakes

Yes, you read that correctly. I said Crunch ganache. As in made out of Crunch bars. As in you have been making ganache wrong all your life and didn’t even know it.

Oh and the chocolate cake is really good too. *Snaps to Bon Appétit *

The idea for the ganache came to me in a dream [Translation: I saw it in a video on Facebook once, but since I couldn’t find the video again I made the recipe up.]

Did you know that when trying to make ganache, substituting Crunch bars for your chocolate is not a 1:1 ratio? Me either! I found this out the hard way when I poured my cream over my Crunch bars only to end up with Crunch bar soup. A bag of chocolate chunks and a few expletives later I present to you my recipe for Chocolate Cake with Crunch Ganache!

Ganache recipe liberally adapted from my Bon Appétit book. Chocolate cake recipe is all theirs.

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Ingredients

  • 2 cups sugar

  • 1 3/4 cups all purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup whole milk

  • 2 large eggs

  • 1/2 cup (1 stick) butter, melted and cooled

  • 1 cup hot water

  • 1 tablespoon instant espresso powder or instant coffee

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Ingredients

  • 1 1/2 pounds Crunch Bar, chopped

  • 10 oz semi-sweet chocolate chips

  • 3 cups heavy whipping cream

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Directions

  • Place Crunch bars and chocolate chips in a large bowl.
  • Bring cream to a simmer in a saucepan over medium heat.
  • Pour warm cream over chocolate. Allow to sit for 1 minute then gently whisk chocolate and cream together until smooth.
  • Cool, then cover and chill overnight…or don’t read the directions correctly, make it for the same day, panic, freeze it for an hour, then transfer to the fridge until ready.
  • Ironically, bring it to room temp before using.