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Chocolate crackle freckle cake
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Prep Time:
105 minutes
Cook Time:
45 minutes
Total Time:
150 minutes
Create a show-stopping triple-layer chocolate crackle freckle cake for your next party.
Ingredients:
  • 562.50 gm self-raising flour
  • 430.00 gm caster sugar
  • 97.50 gm cocoa powder
  • 450.63 gm milk
  • 6 eggs
  • 250g butter, melted, cooled
  • 125.00 ml rice bubbles
  • 13.60 gm desiccated coconut
  • 1000.00 ml rice bubbles
  • 127.50 gm desiccated coconut
  • 187.50 gm icing sugar mixture
  • 42.90 gm cocoa powder
  • 250g copha, chopped
  • 100’s and 1000’s, to decorate
  • 250g copha, chopped, softened
  • 250g unsalted butter, softened
  • 900.00 gm icing sugar mixture
  • 162.50 gm cocoa powder
  • 128.75 gm milk, warmed
  • 2 raspberry lollies
  • 2 licorice allsorts
  • 62.50 ml 100’s and 1000’s
  • 40.00 ml mini confetti sprinkles
  • 45g bar Kit Kat chocolate, halved lengthways
  • 1/2 x 120g packet Choc-Lea-Bloc Milk Chocolate (100’s and 1000’s) (see notes)
  • 375.00 ml rainbow popcorn
  • 23g packet mini Oreo cookies
  • Mini fruit sticks, to decorate
  • Chocolate freckles, to decorate
  • Mini jazzies chocolate decorations, to decorate
  • M&M's Minis, to decorate
  • White candy buttons, to decorate
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare three 6cm-deep, 20cm round cake pans by greasing them and lining the bases and sides with two layers of baking paper.
  • With an electric mixer, gently blend together flour, sugar, cocoa, milk, and eggs until just combined on low speed. Increase to medium speed and beat for 2 minutes. Incorporate 1/3 of the butter until just combined, then repeat in 2 more batches with the remaining butter.
  • Pour the mixture into the pans, ensuring an even distribution. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes before flipping them onto wire racks lined with baking paper to cool completely.
  • Prepare mini muffin pans with paper cases. Mix rice bubbles, coconut, icing sugar, and cocoa in a large heatproof bowl. Melt copha in a saucepan over medium-high heat until smooth. Let it stand for 3 minutes. Combine copha with the rice bubble mixture and mix to coat evenly. Quickly spoon mixture into paper cases. Top with 100’s and 1000’s. Chill until ready to enjoy.
  • In a mixing bowl, combine copha and butter, and beat with an electric mixer for 15 minutes until fluffy and well combined. Gradually add icing sugar and cocoa one tablespoon at a time, continuing to beat until smooth. Mix in milk until fully combined.
  • Level the cakes by trimming the tops. In a bowl, mix rice bubbles, coconut, and 2 cups of icing. Place one cake cut-side up on a cake board. Cover the top with half of the rice bubble mixture. Add another cake cut-side up on top and spread with the rest of the rice bubble mixture. Finish by placing the last cake cut-side down on top.
  • Coat the top and sides of the cake with a light layer of the remaining icing. Allow it to set for 15 minutes. Finish by evenly spreading the rest of the icing over the top and sides of the cake as per the instructions in the notes.
  • For decoration, assemble raspberry lollies, allsorts, and 2 chocolate crackles on bamboo skewers as shown in the picture. Then, arrange 100’s and 1000’s and confetti sprinkles at the base and top of the cake, referring to the picture for guidance. Insert the skewers, Kit Kat, and Choc-lea-bloc into the cake. Finally, garnish with popcorn, Oreos, fruit sticks, chocolate freckles, jazzies, M&M’s Minis, and candy buttons. Serve alongside the extra chocolate crackles.

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