This is a great way to relive your childhood party mojo, where a kids party always included fairy bread, mini frankfurts and chocolate crackles.

Only thing is that this is far nicer. Childhood food memories are so different to the actual taste of the food. Eat chocolate crackles as an adult and they don’t have that magic. Well this is what they should taste like for an adult version of the 60s kids birthday party.

It’s a chocolate crackle cake with extra chocolate in the form of Nutella, in it and on it. Another option would be a white, milk or caramel chocolate melted over the top, and why not sprinkle the melted chocolate with smarties. Then you have an amazing nostalgic birthday cake – maybe for a milestone birthday. It always amazes me how adults and children always go for the OTT cakes.

Chocolate Crackle cake

Ingredients

Dry ingredients

• 6 cups rice bubbles
• 1 cup desiccated coconut

Wet ingredients

• 1/4 cup cocoa powder, sifted
• 185g copha or good quality tasteless coconut oil
• 150g Nutella

Nutella topping – easy option

• 75 g Nutella
• 2 teaspoons coconut oil

Over the top topping option

• 1 bag small Violet Crumble bars
• 1 bag Maltesers
• 1 bag M&Ms
• 1/4 cup milk melting chocolate (in a ziplock bag for piping )
• 1/4 cup white melting chocolate (in a ziplock bag for piping)

Method

1. 1. Combine the rice bubbles and desiccated coconut in a very large bowl.
   2. Place the cocoa powder, copha or coconut oil, and Nutella in a glass bowl and heat in the microwave in short bursts, stirring until everything is just melted and the mixture is smooth.
   3. Pour the warmed (not hot) mixture over the rice bubbles mixture and stir gently to combine. This is where you appreciate the large bowl.
   4. Transfer two-thirds of the mix to a round, 26cm fluted tart tin with removable base. Press the mixture into the side and base of the tin then put the tray into the freezer for about 1/2 hour to set.
   5. Pile the remaining mixture over the top of the set base, making a bit of a mound in the centre. Press this part down gently to compact.
   6. Put back into the freezer for about 1/2 hour to set before adding the chosen topping.

1. For the easy topping, place the Nutella and copha in a heatproof bowl and  melt gently in a microwave. Spoon swirls over the partially set crackle mix. Sprinkle with coconut flakes, smarties, sprinkles or whatever takes your fancy. You can never have too much.
2. For the lux topping –
   Heat the ziplock bags of chocolate gently in a microwave, squishing them as they melt so the chocolate is smooth. Snip a small corner off each bag.
3. Pile Violet Crumble bars on top and squeeze some milk chocolate around to set them.
4. Place some Maltesers on the melted chocolate and in the spaces.
5. Add more chocolate swirls and place more Maltesers and half the M&Ms around.
6. When the milk chocolate is used up swirl white chocolate over everything then add more M&Ms and more chocolate and throw some sprinkles on top. You need to be really over the top.
7. Place the completed crackle cake, covered, in the fridge for at least 6 hours, until completely set right through.
8. Do your best to slice with a serrated knife. It’s interesting to see how people manage to serve and eat but that’s part of the fun.