Chocolate Crunch Cake No Bake Recipes

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CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE



Chocolate Strawberry Crunch Icebox Cake image

Here's one no-bake dessert that tastes good no matter what the season. It's easy to alter this recipe to suit your taste. The basic components of an icebox cake are cookies or graham crackers, whipped topping and/or pudding, and fruit. There are lots of yummy treats that you can add to these basics.

Provided by Sandra Garth

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h20m

Yield 16

Number Of Ingredients 9

2 cups cold milk
1 (4 ounce) package instant chocolate pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container non-dairy whipped topping
½ cup confectioners' sugar, or to taste
1 (12.5 ounce) package chocolate-covered graham cracker squares
1 cup chocolate cookie crumbs
1 pound fresh strawberries, sliced
1 cup milk chocolate-covered toffee bits

Steps:

  • Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
  • Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
  • Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
  • Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 47.9 g, Cholesterol 31 mg, Fat 17.7 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 446.3 mg, Sugar 31.1 g

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE



Chocolate-Toffee Crunch Layer Cake image

This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1/3 cup dark chocolate chips
1/3 cup roasted salted almonds
1/3 cup toffee bits
3/4 cup dark chocolate chips
1 1/4 cups butter, softened
2 3/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
  • Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
  • In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g

CHOCOLATE CRUNCH CAKE (NO BAKE)



Chocolate Crunch Cake (No Bake) image

This was my friend Anna's "secret recipe" for years before she finally revealed all! She used to make it every birthday/Christmas/holiday for all our friends. It's so easy to make a really yummy. Great for pot luck dinners or parties. This is the basic recipe but you add all sorts of things to it - dried fruit, nuts, marshmallows, or cherries work well too.

Provided by Wendy-Bob

Categories     Dessert

Time 2h20m

Yield 8-12 serving(s)

Number Of Ingredients 4

12 ounces plain dark chocolate (I actually use half plain and half milk)
4 ounces butter
14 ounces condensed milk
8 ounces digestive biscuits (broken)

Steps:

  • Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
  • Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
  • Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
  • Add the broken biscuits and mix well.
  • Pour the mixture into the cake tin and press it well into the corners.
  • Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).

BLACKOUT CAKE WITH CHOCOLATE CRUNCH



Blackout Cake with Chocolate Crunch image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

1 stick unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, plus more for the pans
4 ounces semisweet chocolate, chopped
1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
For the frosting:
24 ounces semisweet chocolate, roughly chopped
1/3 cup light corn syrup
2 1/2 sticks (20 tablespoons) unsalted butter, cut into pieces, at room temperature
2 1/2 cups confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
  • Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
  • Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
  • Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
  • Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

CHOCOLATE CRUNCH



Chocolate crunch image

Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee

Provided by Jess Whitehead

Categories     Afternoon tea

Time 45m

Yield Makes 8-10

Number Of Ingredients 7

170g unsalted butter, melted, plus extra for the tin
1 tsp vanilla extract
170g caster sugar
225g self-raising flour
25g cocoa powder
1 large egg, beaten
2 tbsp granulated sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
  • Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
  • Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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