Cocoa Pebbles Crunch Cake

 

Ingredients

• 1 oz. (approximately 1 square) 72% semisweet chocolate
• 8 tbsp (1 stick) unsalted butter
• 1 1/4 cups of sugar
• 3 large eggs
• 4 tbsp, plus 1 tsp vegetable oil
• 1/2 cup, plus 1 tbsp buttermilk
• 1 tsp vanilla extract
• 1 1/2 cups of cake flour
• 2 tbsp of cocoa powder
• 1 tsp kosher salt
• 1 tsp of baking powder
• 3 6″ springform cake pans
• Nonstick baking spray (like Pam)
• 4 cups of Cocoa Pebbles Crunch, loosely packed (recipe below)
• 1 16 oz. jar Marshmallow Fluff
• 1/4 cup of whole milk

Directions

1. Heat oven to 350°F. 
2. In a microwave oven, heat chocolate in a microwave-safe bowl (about 40 seconds), stirring every 15 seconds, until melted. 
3. Using a mixer, cream butter and sugar. 
4. Incorporate eggs. 
5. Mix in oil, buttermilk, vanilla and melted chocolate. 
6. Scrape down sides of bowl; add flour, cocoa, salt and baking powder. 
7. Mix on low-speed until batter is smooth. 
8. Spray cake pans with nonstick spray.  Divide batter evenly among pans; use back of a spoon to smooth tops. 
9. Bake cakes for 20 minutes or until a toothpick comes out clean. 
10. Cool cakes in pans.  Unlock and remove sides of 2 pans.  Leave one locked and reserve for bottom layer (this keeps cake sturdy as you add layers on top). 
11. In a large bowl, mix Cocoa Pebbles crunch and 1 1/4 cup fluff. 
12. Brush bottom layer with milk; top with crunch/fluff mix. 
13. Place next layer of cake on top; repeat step 12. 
14. Place final layer of cake on top; spread with remaining fluff. 
15. Refrigerate overnight. 
16. Before serving, unlock and remove bottom pan (use knife to gently separate pan from cake).

Cocoa Pebbles Crunch Recipe

• 4 1/2 tbsp of unsalted butter
• 4 3/4 cup of Cocoa Pebbles cereal, lightly crushed with hands to half the volume
• 2 tbsp of sugar
• 1 tsp of salt
• 4 tbsp of non fat milk powder

Directions

1. Heat oven to 275°F. 
2. Melt butter In a microwave-safe bowl (about 45 seconds). 
3. Toss dry ingredients to distribute evenly. 
4. Add melted butter and toss again so ingredients adhere to one another. 
5. Spread 1/2 inch layer of mixture on a baking sheet lined with parchment paper. 
6. Bake for 20 minutes until it begins to brown. 
7. Remove from oven, cool completely, and break into dime-size clusters before using.

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