With no cooking involved in this super-easy chocolate crackle cake, you’ll be making this party cake on repeat!
250g white chocolate, chopped
4 1/2 cups Rice Bubbles
1 1/2 cups desiccated coconut
Pink food colouring
1 tbs cocoa powder, sifted
200g dark chocolate, chopped
Roasted coconut chips *to decorate
Maraschino cherries *to decorate
Grease a 7.5cm-deep, 8.5cm x 23cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 3cm above edges on all sides.
Place copha and white chocolate in a large microwave-safe bowl. Microwave, uncovered, on Medium (50%), stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until melted and smooth. Add Rice Bubbles and desiccated coconut. Stir until well combined.
Working quickly, place 2 cups Rice Bubble mixture in a bowl. Tint pink with colouring. Spoon mixture into prepared pan, pressing lightly to compact. Spoon 2 cups of remaining Rice Bubble mixture over pink layer, pressing lightly to compact. Stir cocoa into remaining Rice Bubble mixture. Spoon over white layer, pressing lightly to compact. Refrigerate for 1 hour or until set.
Place dark chocolate in a medium microwave-safe bowl. Microwave on High (100%) for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Stand for 5 minutes to cool slightly.
Turn loaf out onto a serving board. Drizzle dark chocolate over top of loaf. Top with coconut chips and cherries. Stand for 15 minutes or until set. Cut into slices. Serve.