Crunchie Bar (Hokey Pokey) Layer Cake

Crunchie Bar Hokey Pokey Cake

This is a cake I made for my dads birthday.  I love making cakes that are a bit different than the usual flavours, and decorating them so you know exactly what you’re getting!  This chocolate cake is probably my favourite of all I have tried, and bonus: one bowl!
The Ultimate Chocolate Cake – from Annabel Langbein

3 cups self-raising flour (or 3 cups flour and 3 tsp baking powder)
2 cups sugar
1½ tsp vanilla extract
¾ cup cocoa powder
2 tsp baking soda, sifted
200g butter, softened
1 cup milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee

Heat oven to 160°C.

Place all ingredients in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated.

I prefer to bake my mixture in thirds to reduce baking time and ensure it doesn’t dry out too much on the top/outsides before baking through.  Pour 1/3 of the mixture into a greased and floured 20cm pan. Bake until a knife or skewer inserted into the centre comes out clean (approx 15-20mins).  Leave to cool for 5-10mins before removing from pan and repeat twice more with the reamining mixture until you have 3 layers baked.  Of course, if you have 3 pans you can do it all at once!

Hokey Pokey Icing
225g butter – softened
3 1/2 cups icing sugar
1/4 C hokey pokey milkshake syrup
4 Tbsp golden syrup
9 treat sized crunchie bars, or about 4 large sized bars.

Beat together all ingredients except the crunchie bars until light and fluffy, approx 3-4mins.  Adjust taste if necessary according to your preference.

No milkshake syrup?  No problem!  Get generous with the golden syrup!  I’d start with at 1/4 cup and add more if necessary.

To assemble:

Place a layer of cake on your cake board, and using a piping bag and 4B tip (one of my favourites at the moment!), pipe stars around the outside (squeeze then pull up).  Continue to pipe starts until you have filled the layer.

Repeat x2, until you have 3 layers of cake assembled and 3 layers of icing.

Chop up your crunchie bars and pile on top.

Devour.

For extra decadence:  slather a layer of ganache onto each layer of cake before piping on the icing.  I had some left over so used it up on this cake, though I probably wouldn’t go through the hassle of making it especially.

One more tip!  Chop and add the crunchie bars on the dday of serving.  Once the hokey pokey is exposed to the air it starts getting sticky.

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