Lazy Krunchcoco Cake

By The Lebanese Plate · 60 min

Ingredients

Instructions

1. Bake the cake mix per the packet (or use a store-bought chocolate cake at room temperature), then let it cool.
2. Put the cake in a serving dish and prick holes all over it.
3. Pour the chocolate milk evenly over the cake so it soaks in.
4. Whisk the mascarpone with the icing sugar and vanilla until smooth.
5. Whip the thickened cream to soft peaks, then fold it gently into the mascarpone until smooth.
6. Melt the chocolate melts with the cream in a heatproof bowl over a double boiler or in the microwave, stirring until smooth.
7. Spread the mascarpone cream evenly over the soaked cake.
8. Pour the warm chocolate sauce over the cream so it drips down the sides.
9. Mix the cocoa pops with the cocoa powder and melted milk chocolate until well coated.
10. Scatter the crunch mixture over the cake.
11. Refrigerate for 1 hour so the layers meld, then serve.

Summarized from The Lebanese Plate's video. Watch it for the details.

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