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Giant Caramilk crackle nest cake recipe
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Prep Time:
295 minutes
Cook Time:
5 minutes
Total Time:
300 minutes
Indulgent Caramilk chocolate cake with a delightful crunch from Rice Bubbles and chocolatey noodles, topped with an abundance of Easter eggs for the perfect Easter dessert centerpiece.
Ingredients:
  • 2 x 180g pkt Cadbury’s Caramilk chocolate, coarsely chopped
  • 60g (1/4 cup) coconut oil
  • 210g (6 cups) Kellogg’s Rice Bubbles cereal
  • 65g (1 cup) shredded coconut
  • 100g Baking Dark Chocolate Melts
  • 50g Chang’s Original Fried Noodles
  • Mixed chocolate Easter eggs, to serve
  • Cadbury’s Caramilk Easter eggs, to serve
Instructions:
  • Melt chopped Caramilk and coconut oil in a heatproof bowl set over simmering water, making sure the bowl doesn't touch the water. Stir occasionally until smooth and well combined.
  • Lightly coat a 26cm (top measurement, 12 cup) bundt pan with grease and line the base with a circle of baking paper.
  • In a large bowl, mix together the Rice Bubbles and shredded coconut. Create a well in the center and pour in the Caramilk mixture. Stir until well combined.
  • Spread the Rice Bubble mixture into the prepared pan, then use the back of a spoon to press it evenly and firmly over the base. Chill in the fridge for 4 hours or until set.
  • Turn the pan upside down onto a serving plate. Carefully use a hot, damp tea towel to loosen the cake from the pan, then gently shake it out onto the plate.
  • Toss noodles with melted chocolate until coated. Use the mixture to form a nest on top of the cake. Chill in the fridge for 20 minutes until firm. Fill with Easter eggs before serving.

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