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Choc-rocks dinosaur cake
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Chocolate Dino Delight: A magical chocolate creation with chocolate sauce, crackles, and cake, topped with toy dinosaurs for a prehistoric adventure that kids will love.
Ingredients:
  • 250.00 ml milk chocolate caramel popcorn
  • 250.00 ml caramel-coated popcorn
  • 125.00 ml mini choc honeycomb
  • 500g butter, softened
  • 537.50 gm caster sugar
  • 13.20 gm vanilla extract
  • 8 eggs
  • 900.00 gm self-raising flour
  • 515.00 gm milk
  • 500g unsalted butter, softened
  • 900.00 gm icing sugar mixture
  • 82.40 gm milk
  • 85.80 gm Dutch-processed cocoa, sifted
  • 200g dark chocolate, chopped
  • 83.33 gm thickened cream
  • 500.00 ml puffed rice cereal
  • 75.00 gm icing sugar
  • 20.00 gm cocoa powder
  • 42.50 gm desiccated coconut
  • 125g copha, melted, cooled slightly
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease two 6cm-deep, 22cm round cake pans and line them with double layers of baking paper on the bases and sides.
  • Prepare the basic butter cake batter by using an electric mixer to cream together butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well after each addition. Then, gently fold in flour and milk in three separate additions until just combined. Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 55 minutes to 1 hour, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to wire racks lined with baking paper to cool completely.
  • Prepare the Buttercream: Use an electric mixer to beat butter in a bowl until light and fluffy. Slowly mix in the icing sugar and milk, beating continuously until well combined. Finally, add cocoa and beat until the mixture is smooth and fully incorporated.
  • Trim cake tops evenly with a serrated knife if needed. Slice each cake in half horizontally. Begin assembling the cake by placing one cake half on a 40cm round cake board or serving plate. Spread 2/3 cup of buttercream over it. Add another cake layer, spread 2/3 cup of buttercream, and continue layering, ending with a cake layer on top. Use the rest of the icing to cover the top and sides of the cake.
  • Prepare the Chocolate Drizzle: Combine chocolate and cream in a microwave-safe bowl. Microwave until melted and smooth, then let cool for 10 minutes. Drizzle over the cake, letting it cascade down the sides.
  • For Chocolate Crackle: In a large bowl, combine puffed rice cereal, sugar, cocoa, and coconut. Mix in copha until well combined. Spread mixture over cake and decorate with dinosaurs and trees.
  • Decorate the cake with popcorn and honeycomb, following the picture as a guide. Allow it to set for 30 minutes, then serve.

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