Combine eggs, oil, water, and cake mix in a bowl, then whisk to combine.
Stir 1 ½ cups of chocolate chips into the batter, then pour it into a greased cake pan.
Melt the remaining chocolate chips in the microwave, stopping to stir and prevent burning, every 30 seconds.
To create the ganache icing, add the cream to a bowl, fold in the melted chocolate, and stir to combine.
Once your cake has cooled for at least 10 minutes, flip it onto a plate, allow it to cool for an additional 10-15 minutes, then ice the cake.
Once your cake has cooled for at least 10 minutes, flip it onto a plate, allow it to cool for an additional 10-15 minutes, then ice the cake.
In another bowl, combine butter and cereal to make the crunchy topping. Apply it to the sides of the cake and decorate the top with additional frosting.
Slice it up, serve, and enjoy :)
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Notes
Ensure all ingredients are at room temperature for better mixing.
Use a high-quality chocolate for a richer flavor.
Don't overmix the cake batter to avoid a tough cake.
You can also use the double boiler method to melt your chocolate chips for the ganache. It's easier to monitor and ensure the chocolate doesn't get too hot while melting, as chocolate is delicate and can burn quickly. You can do this by using a double boiler or placing your chocolate chips in a pot or metal bowl on top of a pot of boiling water. The heat generated from the boiling water will heat the bowl on top, melting the chocolate gently without burning or overheating it.
To further emphasize the "crunch" element in this chocolate crunch cake, add mix-ins like chopped nuts or toffee bits to the cake batter.