Triple-chocolate crackle crunch cake
This triple chocolate cake recipe is features a deliciously crunchy chocolate crackle-inspired topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Hand mixer
- Cake pan
- Saucepan
- Sifter
- Oven
- Stove
- Refrigerator
- Baking sheet
- Cake tester
- Cooling rack
- Mixing bowl
- Spoon
- Pitcher
- Parchment paper
- Plate
Ingredients
- Chocolate Cake
- 1/2 cup (50g) Dutch-processed cocoa
- 1/2 cup (125ml) boiling water
- 185 grams butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups (330g) caster sugar
- 3 eggs
- 150 grams dark chocolate, melted, cooled
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (75g) plain flour
- 3/4 cup (180ml) buttermilk
- 1/4 cup (25g) Milo
- Whipped Ganache
- 2 cups (500ml) pouring cream
- 600 grams milk chocolate, chopped finely
- Crackle Crunch
- 200 grams dark chocolate, chopped coarsely
- 100 grams butter, chopped
- 1/4 cup (40g) icing sugar
- 3 cups (100g) Rice Bubbles
- 3/4 cup (60g) desiccated coconut
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