Rich Cadbury Crunchie Cake Recipe

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Chocolate cake anyone? How about chocolate cake with a Crunchie twist? Yes, please!! This cake is deliciously moist with the added delight of a little crunch, yummo!!

 

Ingredients:

Crunchie Cake:

 

2 ½            Crunchie Bars, cut into pieces

1 Cup         Butter

1 ½  Cup    Sugar, (of choice)

4                 Eggs

2 ½  Cup    Unbleached self-raising flour, (organic if possible)

1/2    Tsp    Baking soda

1 ¼   Cup   Buttermilk

1        Tsp    Vanilla

1        Cup   Crunchie chocolate bar, chopped

 

Gooey Chocolate Icing:

 

1          Cup                  Marshmallows (white preferably)

50        grams              Dark chocolate, broken into small pieces

50        grams              Milk chocolate, broken into small pieces

1          Tbsp                Butter, cut in slivers

 

Topping:

 

1     Crunchy bar, crushed

Like this recipe then check out my: Banana Chocolate Marble Cake

Instructions for crunchie cake:

1. In a saucepan over low heat, melt the crunchy bars (break them up into pieces first) with ½ cup of the butter, stirring frequently until smooth.
2. Remove from heat and allow to cool.
3. In a mixing bowl, beat the remaining 1/2 a cup of butter and sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time, mixing well after each addition.
5. Using a wooden spoon mix in the flour and baking soda and add to the creamed butter and eggs alternately with the buttermilk, mixing just until dry ingredients are moistened.
6. Gently mix in the cooled crunchie mixture, vanilla and roughly chopped crunchie.
7. Turn into greased and floured Bundt pan or 10-inch tube pan.
8. Bake in the oven at 180 degrees for approximately 1 hour and 20 minutes, or until top springs back when touched lightly and a wooden pick inserted in centre comes out clean. (Top will be quite dark.)
9. Cool for at least 10 minutes before removing from pan and cooling on wire rack.
10. Once completely cooled, ice the cake with the decadent chocolate icing and a sprinkle over the crushed crunchy bar.

 

Instructions for Icing:

 

1. Place a lightly greased glass bowl over a small saucepan of simmering water and allow to heat.
2. Add the marshmallows and melt until smooth, approx. 5 – 10 minutes (this may depend on what brand of marshmallow you are using).
3. Once the marshmallows are smooth, quickly add in butter and chocolate pieces. Mix through until chocolate and butter are melted and well blended.
4. Ice your cake, immediately using a rubber spatula. You may find it a little easier if the rubber spatula is slightly greased as the icing is quite sticky and gooey.

What’s your favourite twist on a chocolate cake? Let me know in the comments below!