Choc-fudge layer cake with Rice Krispie clusters

Choc-fudge layer cake with Rice Krispie clusters

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  • 10
  • Medium
  • 40 minutes
  • 30 minutes
  • Woolworths Diemersfontein Chocolate Shiraz 2015
  • Buy Ingredients Here

Ingredients

  • 560 g flour
  • 4 t bicarbonate of soda
  • 1 t salt
  • 230 g butter
  • 400 g white sugar
  • 400 g brown sugar
  • 6 free-range eggs
  • 2 T vanilla extract
  • 2 cups buttermilk
  • 200 g 70% dark chocolate, melted
  • 2 cups espresso
  • For the buttercream icing:
  • 250 g butter, room temperature
  • 520 g icing sugar
  • 1/3 cup milk
  • 100 g white chocolate, melted
  • 100 g milk chocolate
  • 100 g 70% dark chocolate, melted
  • For the fudgy icing:
  • 100 g milk chocolate, melted
  • 1 x 385 g can condensed milk
  • For the Rice Krispie clusters:
  • 100 g milk chocolate, melted
  • 2 cups Rice Krispies

Cooking Instructions

Fudge icing or buttercream? Milk chocolate or dark? The choices are too cruel. So don't choose – use them all at once. Just add coffee, white chocolate and condensed milk plus a tower of crunchy chocolate clusters, and you’ll have the most decadent layer cake you’ve ever baked.

Preheat the oven to 180°C and grease 4 x 22 cm cake tins.

Sift the flour, bicarbonate of soda and salt into a bowl. Using an electric beater, cream the butter and sugar until light and fluffy.

Add the eggs, vanilla and buttermilk to the sugar mixture and beat until well incorporated. Mix in the chocolate and coffee.

Gently fold in the dry ingredients and pour into the cake tins. Bake for 30 minutes, then set aside to cool.

To make the buttercream icing, cream the butter, 130 g icing sugar and a small amount of the milk until light and fluffy using an electric beater. Gradually add the remaining icing sugar and milk, alternating between the two, until combined. Divide the buttercream between 3 bowls and fold each chocolate into one of the bowls. Chill until required.

To make the fudgy icing, mix the chocolate and condensed milk until glossy.

To make the Rice Krispie clusters, fold the Rice Krispies into the melted chocolate and spoon onto baking paper. Chill to set.

To assemble the cake, use the buttercream icing to sandwich together the cakes, then top with the fudgy icing and Rice Krispie clusters.

How to melt chocolate correctly
DISCOVER MORE CHOCOLATE RECIPES HERE

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • Aidan
    April 12, 2016

    Fantastic recipe and the results are amazing!