Crunchy Pepero Chocolate Cake wasn’t always part of my baking plans, but it quickly became a star in my kitchen. It all started on a rainy afternoon when I craved something sweet, crunchy, and chocolate all at once. Staring at a box of Pepero sticks on my countertop, I had a spark of inspiration — why not turn them into a cake? The idea of a Crunchy Pepero Chocolate Cake felt exciting, and I knew it had the potential to be something special. Little did I know, this little experiment would become one of my most-requested desserts.
From Kitchen Chaos to Chocolate Perfection
Making the Crunchy Pepero Chocolate Cake was a mix of fun and a little chaos. Chocolate was melting, cake batter was swirling, and Pepero sticks were being carefully lined up like soldiers on a mission. I wanted every bite to have that perfect crunch, so I made sure to press them firmly around the cake’s edges. The kitchen smelled of rich cocoa and sweet vanilla, and with every step, I could feel this cake becoming something magical. By the time it was ready to cool, I knew I had created a dessert that was as beautiful as it was delicious; the Crunchy Pepero Chocolate Cake.
The Big Reveal
When it was time to show off the Crunchy Pepero Chocolate Cake, I could hardly wait. I gently pulled off the parchment paper, revealing a glossy chocolate glaze with perfectly lined Pepero sticks hugging the sides. It looked like a dessert you’d see in a fancy bakery. Friends and family gathered around, eyes wide with excitement. As I sliced through it, the crunch echoed through the room, and I knew I had nailed it. The combination of soft chocolate cake, silky glaze, and crisp Pepero was unbeatable.
Why It’s Here to Stay
The Crunchy Pepero Chocolate Cake has become a go-to treat for birthdays, holidays, and “just because” moments. It’s not just a dessert; it’s a conversation starter. People love the unique look of the Pepero-covered sides and the satisfying crunch with every bite. Plus, it’s surprisingly simple to make! From that rainy day inspiration to now, this cake has brought joy to every table it’s been on. If you’re looking for a show-stopping dessert with minimal effort, this one’s for you.
Table of Contents
Chef’s Notes- Crunchy Pepero Chocolate Cake
- Proper Dough Consistency: The dough should be soft, pliable, and slightly sticky, but not so wet that it sticks to your hands. If it feels too dry, add 1 tablespoon of hot water at a time. If it’s too sticky, lightly dust your hands with sweet rice flour.
- Use Warm Hands: Keep your hands warm by rubbing them together or using warm water. Warm hands prevent the dough from cracking as you shape the balls.
- Stuffing Tips: To make it easier to handle the red bean paste, refrigerate it for 15-20 minutes beforehand. It firms up and is easier to portion and stuff inside the dough.
- Even Shaping: For even cooking, try to make each ball as uniform as possible. Use a kitchen scale to weigh the dough pieces if you want perfectly even donuts.
- Avoid Overstuffing: Overfilling with red bean paste can cause the dough to break open while frying. Start with a small amount (about ¼ teaspoon) and gradually increase as you become more comfortable with the process.
- Seal Tightly: Pinch and seal the edges firmly to ensure the stuffing stays inside. Roll the filled ball in your hands to create a smooth, seamless surface.
- Frying Tips: Use a thermometer to maintain oil temperature at 320-350°F (160-175°C) to prevent burning. Fry in batches to avoid crowding the pot and ensure even cooking.
- Safety Note: Be cautious of oil splatter, especially if the dough has any small cracks where oil can enter. Properly sealing the dough helps avoid this.
- Drain on a Wire Rack: Instead of placing the donuts on paper towels, use a wire rack to keep them crispier. Paper towels may trap steam, making the donuts soggy.
- Coating the Donuts: Toss the donuts in sugar while they are still warm for better adherence. For a flavor twist, try a mix of sugar and cinnamon.
Crunchy Pepero Chocolate Cake
4
slices10
minutes5
minutes456
kcal15
minutesEager to impress your friends with a unique dessert? Our Crunchy Pepero Chocolate Cake is the perfect blend of crispy Pepero sticks and rich chocolate layers, making it an irresistible treat for any occasion! This recipe is simple, affordable, and highly customizable, allowing you to add your favorite nuts or toppings. Whether you’re a seasoned baker or a beginner, you’ll love the way these delightful layers come together effortlessly. Dive into the indulgent flavors and create a stunning dessert that looks as amazing as it tastes. Get ready to wow everyone with this easy-to-follow and delectable cake recipe!
Ingredients
- Base Layer
1/3 rolled sponge cake sponge cake roughly three inches in length
- Chocolate Glaze
1 cup semi-sweet baking chocolate
1/4 cup heavy whipping cream
- Garnishes
1.5 packages Pepero or Pocky (30 sticks total), separated into chocolate-coated sections
1/4 cup shelled pistachio nuts roughly chopped
- Alternative Ingredients:
Pepero or Pocky: Substitute with pretzel sticks or almond sticks for a different crunch.
Swiss roll cake: Use store-bought sponge cake or make your own for a fresher base.
Heavy cream: Can be replaced with coconut cream for a dairy-free option.
Baking chocolate: Dark chocolate or white chocolate can be used as an alternative.
Pistachio nuts: Almonds walnuts, or cashews can substitute for nut toppings.
Directions
- Preparing the Cake Layers – Begin by slicing the rolled sponge cake into three even segments, each approximately one inch thick. Carefully set these slices aside to form the foundation of your cake. Ensure the cuts are clean to maintain uniformity in layering.
- Preparing the Pepero Sticks – Next, take your Pepero or Pocky sticks and break them apart, separating the chocolate-coated portion from the plain yellow handles. Reserve only the chocolate-covered sticks for decorating the cake. This ensures that the final presentation is chocolate-rich and visually appealing.
- Chopping the Pistachios – Take the pistachio nuts, remove their shells, and chop them coarsely. This will add a delightful crunch and vibrant color to the top of your cake. You can adjust the size of the chops based on your texture preference.
- Melting the Chocolate – Place the baking chocolate in a microwave-safe bowl and melt it using your microwave. Heat on high for about 1 minute and 30 seconds, stirring halfway through to ensure even melting. Microwave times may vary, so keep an eye on the chocolate to prevent burning.
- Combining Chocolate and Cream – Once the chocolate is fully melted and smooth, add the heavy cream to the bowl. Stir the mixture thoroughly until the cream is fully incorporated, resulting in a velvety chocolate glaze. This combination creates a luscious coating for your cake.
- Assembling the Cake – Stack the three slices of sponge cake on top of each other to form the base of your dessert. Pour the prepared chocolate mixture evenly over the outer layer of the stacked cake, using a bread knife to spread it smoothly. Ensure that all sides are covered for a consistent flavor and appearance.
- Decorating the Cake – Firmly press the separated Pepero sticks around the circumference of the cake, ensuring they adhere well to the chocolate coating. Finally, sprinkle the coarsely chopped pistachio nuts generously over the top of the cake for added texture and visual appeal. Optionally, you can add additional toppings like grated chocolate or fresh berries.
- Serving – Allow the cake to set for a few minutes before slicing. Serve your Crunchy Pepero Chocolate Cake chilled or at room temperature, depending on your preference. Enjoy this delicious treat with friends and family!
Equipment
- Chef’s Knife
- bread knife
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 456kcal
- Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 20mg
- Sodium: 83mg
- Potassium: 363mg
- Carbohydrates: 40g
- Fiber: 6g
- Sugar: 13g
- Protein: 9g
- Vitamin A: 250IU
- Vitamin C: 0.4mg
- Calcium: 51mg
- Iron: 6mg
FAQ- Crunchy Pepero Chocolate Cake
Can I use regular rice flour instead of sweet rice flour?
No, sweet rice flour (also called glutinous rice flour) is essential for the chewy, stretchy texture of Chapssal Donuts. Regular rice flour will produce a firmer, crumbly texture.
Why is my dough cracking when I shape the balls?
Cracking happens if the dough is too dry. Add a tablespoon of hot water at a time and knead it until smooth. Also, make sure to keep the dough covered with plastic wrap or a damp cloth while you work.
How can I tell if the oil is hot enough for frying?
Use a kitchen thermometer to ensure the oil is between 320-350°F (160-175°C). If you don’t have one, drop a small piece of dough in the oil. It should bubble and rise to the top within a few seconds but not burn.
Can I freeze the dough or donuts?
Yes! You can freeze un-fried dough balls after filling them. Arrange them on a parchment-lined baking sheet, freeze until firm, then transfer to a freezer bag. To cook, fry them straight from frozen — just add a few extra minutes of cooking time.
Can I use other fillings besides red bean paste?
Absolutely! Popular alternatives include sweet potato paste, Nutella, chocolate, or even fruit preserves. Just be sure to keep the filling amount small so the dough can seal properly.
