I first made this cake about 8 months ago for my sister’s friends birthday. She wanted a Crunchie themed cake so I created this celebration worthy Crunchie Drip Cake! I didn’t have the time back then to take photos of it and share the recipe with you, but I’ve finally got round to re-making it and here it is! It’s made up of three layers of chocolate cake, with Crunchie buttercream between each layer, surrounded by rich chocolate buttercream and decorated with a chocolate drip, more Crunchie buttercream and then lots of Cadbury’s Crunchie bars on top! It was a total hit at the birthday party my sister took it to, someone even said it was the best cake they’d ever eaten, which made me so happy to hear!
I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.
I added self raising flour, cocoa powder and baking powder.
Then I divided the mixture evenly between three lined and greased 8″ cake tins. I baked them for 25 minutes, and left them to cool.
For the Crunchie buttercream I mixed together the butter and icing sugar, then added the milk and Crunchie spread and mixed until smooth. For the chocolate buttercream I mixed together the butter, cocoa powder and icing sugar, then added the milk and mixed until smooth.
To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table, I piped chocolate buttercream around the edge and filled the middle with Crunchie buttercream. I did the same with the next sponge.
Then I covered the cake with a crumb coat of chocolate buttercream and popped it in the fridge for 30 minutes. Next I added the final layer of chocolate buttercream and smoothed it out.
I added the chocolate drip, and piped Crunchie buttercream all around the cake in rosettes.
Finally I broke up the Crunchie bars and placed them on top.
I also chopped up some more Crunchie bars and placed them in the centre of the cake.
And the Crunchie Drip Cake was ready for a party! This cake would make such a perfect birthday or celebration cake for the Crunchie fan in your life!
The Crunchie Drip Cake was absolutely chocolate and Crunchie heaven!
Crunchie Drip Cake
For the sponge
- 500 g Caster sugar
- 500 g Butter or baking spread
- 9 Eggs large
- 425 g Self raising flour
- 75 g Cocoa powder
- 1 tbsp Milk
- 1 tsp Baking powder
For the Crunchie buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 200 g Crunchie spread
- 1 tbsp Milk
For the chocolate buttercream
- 350 g Butter or baking spread
- 615 g Icing sugar
- 85 g Cocoa powder
- 1 tbsp Milk
For the chocolate drip
- 75 g Dark chocolate
- 1 tsp Vegetable oil
- 7 Crunchie bars
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
Add the eggs and milk, and whisk until fully incorporated
Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore
Divide the mixture between the tins, use scales for accuracy
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
To make the Crunchie buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and Crunchie spread and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge
Fill in the centre of the sponge with some Crunchie buttercream, then add the next sponge on top
Do the same again - pipe a chocolate buttercream border and fill the centre with Crunchie buttercream, then add the final sponge on top
Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up
Coat the cake with a second layer of chocolate buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set
For the chocolate drip, melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted
Mix the oil into the melted chocolate
Put the chocolate into a piping bag and snip a small section off the end
Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like
Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake
Place the chopped Crunchie bar pieces all around the edge and sprinkle more finely chopped up Crunchie bar pieces in the middle
Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days
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