When I was growing up we would get to pick our favourite foods for our birthday dinner for Mum to cook. I remember having cauliflower in white sauce, battered fish with lemon sauce, beef bourguignon, lamington cakes, roasts, and more. It didn’t have to make sense; it was your birthday and you where in charge of the menu.
This year it was my dads 60th birthday (although he swears he doesn’t look a day over 50). He has a weak spot for chocolate and often walks away from a fete with a tray of old lady chocolate crackles. My mission for his birthday cake was to create a chocolate crackle cake masterpiece! I baked a chocolate cake in the shape of a 6 and an 0 (according to the 1970’s Women’s Weekly cake guide this is 2 ring cakes and 2 bar cakes). I then set the chocolate crackles in the same shape tins.
After cutting the pieces of both the cakes and the crackles to form the 6 and 0, I frosted the cakes with chocolate frosting and placed the crackle numbers on top of the cake.
This recipe is for chocolate crackles in paper liners, but by using the same steps you can make any shape!
- 1/3 Cup Coconut Oil
- 3 Tablespoons Cocoa
- 3 Tablespoons Maple Syrup
- 2/3 Cup Desicated/Shredded Coconut, unsweetened
- 2 Cups Rice Bubbles
- Melt the coconut oil in a saucepan over very low heat.
- Whisk in maple syrup and cocoa until smooth.
- In a large bowl, place rice bubbles and coconut
- Pour warmed mixture into the dry bowl and mix well until combined.
- If there is too much wet mixture add a small amount of extra rice bubbles until combined.
- Spoon into mini cupcake liners (or normal sized liner) and place in freezer until set.
- Chocolate crackles need to be kept in the fridge or freezer until ready to serve
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/