Crunch Bar Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper; lightly flour or spray with nonstick spray.

In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk together the eggs, buttermilk, milk, oil, and vanilla until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined using a rubber spatula or low-speed mixer; do not overmix.

Carefully stir in the hot water (or hot coffee for deeper chocolate flavor) until the batter is smooth and slightly thin; this yields a moist cake batter.

Divide batter evenly between prepared pans. Bake in preheated oven 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back lightly when touched.

Let cakes cool in pans for 10–15 minutes, then run a knife around edges, invert onto a cooling rack, remove parchment, and cool completely before filling and frosting.

Place the chopped chocolate in a heatproof bowl.

Heat the cream in a small saucepan (or microwave) just until it begins to simmer; do not boil. Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to soften.

Gently stir the chocolate and cream together until smooth and glossy. If using, stir in the tablespoon of butter until incorporated. Cover and let cool until thickened to a spreadable consistency (room temperature or refrigerate briefly, stirring occasionally).

Chop the Crunch bars into small bite-sized pieces. If using additional crisped rice cereal, combine it with the chopped bars in a bowl and toss to distribute evenly.

When the ganache has thickened but is still spreadable, fold the chopped Crunch pieces (and cereal, if using) into the ganache. Reserve a handful of chopped Crunch for garnish.

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the room-temperature butter on medium-high speed until smooth and pale, about 2–3 minutes.

With the mixer on low, add the cocoa powder and 1 cup of the powdered sugar to avoid a dry cloud; mix until combined.

Gradually add the remaining powdered sugar, alternating with the heavy cream, mixing on low speed until incorporated. Increase speed to medium and beat 2–3 minutes until light and fluffy. Add vanilla and salt; taste and adjust sweetness or consistency by adding more cream (to thin) or more powdered sugar (to thicken).

If cake layers have domed, level the tops with a serrated knife to create flat surfaces. Place the first cake layer on your cake board or serving plate.

Spread a thin crumb coat (about 1/4–1/3 cup) of chocolate buttercream on the top of the bottom layer to seal crumbs.

Spread an even layer (about 3/4–1 cup) of the thickened chocolate ganache over the crumb-coated surface, leaving a small margin near the edge if you want visible ganache. Immediately sprinkle and gently press 2/3 of the chopped Crunch ganache mixture over the ganache so it adheres.

Place the second cake layer on top. Apply a thin crumb coat of buttercream over the top and sides of the stacked cake to lock in crumbs. Chill the cake 20–30 minutes to set the crumb coat.

Once set, apply a final, even layer of chocolate buttercream to the top and sides. Smooth with an offset spatula or apply decorative swirls as desired.

If using pipable ganache or melted chocolate for drips, warm it slightly to a pourable consistency and apply drips around the edge of the cake; allow to set.

Pipe rosettes or dollops of buttercream on top (optional) and garnish with the reserved chopped Crunch pieces. Press extra chopped Crunch around the base or onto the sides where desired. See photo for final decoration style.

Refrigerate the cake for 15–30 minutes to set the frosting before serving. For best texture, bring to room temperature 30–60 minutes before slicing.