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!
How to make a Crunchie Drip Cake…
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.
How do I get the perfect chocolate drip?
It’s really important to have a good base for the chocolate drip, so the cake needs a ‘crumb coat’ then a top layer of buttercream. Try and get it as smooth as you can so the chocolate drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the chocolate drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
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!
Recommended equipment & ingredients*
|8″ cake tins||Angled palette knife||Buttercream scraper/smoother|
|Round cake tin liners||Decorating turntable||Piping bags|
|Electric mixer||Cake leveller||Crunchie Spread|
*The items above are all affiliate links. I will receive a small amount if you make a purchase, this does not increase the price for you at all. Thank you for supporting The Baking Explorer!
More drip cake recipes…
|Easter Speckled Egg Drip Cake||Cookies & Cream Oreo Drip Cake||M&M Drip Cake|
|Biscoff & Banana Cake with Caramel Drip||Halloween Red Velvet Cake||Baby Gender Reveal Cake|
|Chocolate Orange Drip Cake|
More Crunchie recipes…
|Crunchie Cheesecake (No Bake)|
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
- 1/4 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 a chocolate ganache drip
- 65 g Dark chocolate
- 65 ml Double cream
OR for cheat's 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
- To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
- OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
- Put your chosen chocolate drip mixture 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
If you like this, check out more of my Cake recipes!
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