Recipe

Triple-chocolate crackle crunch cake

This triple chocolate cake recipe is features a deliciously crunchy chocolate crackle-inspired topping.

  • 1 hr 40 mins cooking (+ cooling and refrigeration)
  • Serves 12
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Ingredients

Chocolate Cake
  • 1/2 cup (50g) Dutch-processed cocoa
  • 1/2 cup (125ml) boiling water
  • 185 grams butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (330g) caster sugar
  • 3 eggs
  • 150 grams dark chocolate, melted, cooled
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 3/4 cup (180ml) buttermilk
  • 1/4 cup (25g) Milo
Whipped Ganache
  • 2 cups (500ml) pouring cream
  • 600 grams milk chocolate, chopped finely
Crackle Crunch
  • 200 grams dark chocolate, chopped coarsely
  • 100 grams butter, chopped
  • 1/4 cup (40g) icing sugar
  • 3 cups (100g) Rice Bubbles
  • 3/4 cup (60g) desiccated coconut

Method

Whipped Ganache
  • 1
    Heat cream in a small saucepan until almost boiling. Add chocolate; remove from heat. Stir until smooth. Cool to room temperature, about 2 hours, stirring occasionally. Transfer mixture to a small bowl of an electric mixer; beat ganache for 3 minutes or until fluffy and lighter in colour – do not overbeat or mixture will split. Refrigerate for 1 hour or until thickened and spreadable.
Crackle Crunch
  • 2
    Line a large oven tray with baking paper. Melt chocolate and butter in a small, heavy-based saucepan over low heat. Sift icing sugar into a large bowl; stir in Rice Bubbles, coconut and chocolate mixture until combined. Press the mixture onto tray until 1cm thick. Refrigerate for 1 hour or until firm. Break half of the crackle slab into large shards for the top of the cake. Coarsely crumble the remaining crackle.
Chocolate Cake
  • 3
    Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake pans; line bases and sides with baking paper.
  • 4
    Stir cocoa and the boiling water in a small heatproof jug until smooth. Cool.
  • 5
    Beat butter, extract and sugar in
    a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then cocoa mixture and melted chocolate until combined (mixture may look curdled at this stage). Beat in flours and buttermilk, in two batches, on low speed, until smooth. Divide mixture between pans; smooth the surface.
  • 6
    Bake cakes for 40 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
  • 7
    Split cakes in half. Place one cake layer on a plate or stand. Spread with one-fifth of the ganache, then a third of the crumbled crackle; sprinkle with a third of the Milo. Repeat layering, finishing with a ganache layer. Spread remaining ganache around the side. Top with large crackle shards.

Notes

Undecorated cakes suitable to freeze. Not suitable to microwave.

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