#cadburyscrunchie

Ok. So this is probably my favourite thing i’ve ever made. This cake was the most fun to play around with and thank god it worked.

This was for a friends birthday and I always like to ask people what their favourite things are chocolate/cake wise. Martin, my friend, said his favourite chocolate is Cadbury Crunchie and Munchies. Pretty good choices if you ask me. 

The cake has five chocolate mud sponge layers and pressed into each are some munchies. Sandwiched between the layers is a crunchie flavoured buttercream with broken up honeycomb pieces to add the crunch in the crunchie cake. This is all coated in a chocolate frosting. 

Here’s a look at the inside... if this doesn’t remind you of a certain Roald Dahl film then I don’t know what will...

I’d say a thin slice is all you need. HA! Don’t be silly. 

So to make the cake you will need:

The ingredients used to make this sponge - http://goo.gl/EU835b

Plus 2 x packets of munchies (you could pick alternatives)

For the crunchie buttercream:

13 crunchie bars

300g butter

Approx 600g icing sugar

5-6 tbsp milk

Yellow food colouring if needed (I didn’t use any)

For the chocolate frosting:

800g icing sugar

120g cocoa powder, sifted

150g unsalted butter

600g full fat cream cheese

For decoration:

Extra crunchies - as many as you like

1. Once you have followed the link and made the cakes, allow them to cool and then set aside in tins until needed. 

2. To make the crunchie buttercream, peel the chocolate away from all 12 crunchie  bars being careful to leave as little chocolate as possible. Keep the shavings on a plate and set aside. These will be used to decorate the finished cake. 

3. Put 12 of the 13 crunchie bars in a food processor and blend until they are the same consistency as flour. 

4. In a large bowl, beat the butter until light and fluffy. Add 100g icing sugar and 1 tbsp milk and mix well using an electric whisk. Add the crunchie powder and mix. Then add remaining icing sugar and milk until desired consistency. If at this point you wanted to use yellow food colouring, mix some in. Set aside. 

5. To make the chocolate frosting, mix the icing sugar, cocoa powder and butter together on a low speed until fully combined, sandy in texture and there are no large lumps of butter. Add a little cream cheese to loosen the mixture and beat until smooth then add the remaining cream cheese and continue to mix until light and fluffy. 

6. Slice the cakes horizontally through the middle - I used five tiers and had a half leftover (me and mum munched on the leftover). Place the first layer on your cake stand or plate. Add a layer of crunchie buttercream. Break small bits of crunchie from the remaining bar you didn’t add earlier and sprinkle over the top. Add next cake layer and repeat until you have formed a cake as tall as you like. 

7. Cover the whole cake in chocolate frosting using a palette knife to help you cover evenly. I then decorated with broken crunchie pieces and the chocolate shavings saved from earlier. 

This is one heck of a cake. So don’t expect to eat anything else for the next few days. That’s cool though right?!