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Crunchie Drip Cake
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Crunchie Drip Cake

Chocolate cake with crunchie buttercream, chocolate buttercream and chocolate drip
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 16
Calories 1063kcal
Author thebakingexplorer

Ingredients

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
  • ¼ 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

For decoration

  • 7 Crunchie bars

Instructions

  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
  • Make the sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally 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 (you can add more milk if it's too stiff). For best results use an electric mixer
  • 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 (you can add more milk if it's too stiff). For best results use an electric mixer
  • If the cakes have domed on top, level them off with a cake leveller or a 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

Nutrition

Calories: 1063kcal | Carbohydrates: 124g | Protein: 10g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 239mg | Sodium: 519mg | Potassium: 300mg | Fiber: 5g | Sugar: 96g | Vitamin A: 1842IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg