Name: White Christmas Crackle Surprise Cake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Australian
Ingredients: 250g Copha (melted); 250g White Chocolate (melted); 1 cup Rice Bubbles (puffed rice); ¾ cup Desiccated Coconut; ½ cup Powdered Milk; 1 cup Mini Marshmallows or mixed marshmallows; Approximately 12 Rafaello Balls (or similar filled chocolates); Additional 100g Copha (melted for coating); Additional 100g White Chocolate (melted for coating); 1 tablespoon Freeze-Dried Strawberries; White Chocolate Stars (for decoration); Whipped Cream (for serving)

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Introduction

This White Christmas Crackle Surprise Cake is a festive treat that combines creamy, crunchy, and chocolaty textures in one delightful dessert. Tucked inside are surprise Rafaello balls that add an extra special touch to this show-stopping cake. Perfect for holiday celebrations or any special occasion.

A dome-shaped cake stands on a white cake stand against a soft, blurry white marbled background. The cake has two main layers: a dense, light yellow sponge base and a thick layer of smooth, white icing covering the cake, dripping slightly near the bottom. The top is decorated with clusters of small pink and white round candy beads, dusted with powdered sugar, and finishing with shiny dark red balls and a glittery, gold star at the peak. A large slice is cut out from the front, revealing the soft, crumbly texture inside with tiny bits of red mixed in. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g Copha, melted
200g white chocolate, melted
1 cup Rice Bubbles (puffed rice cereal)
1/2 cup desiccated coconut
1/2 cup powdered milk
1 cup marshmallows (a mix of types if desired)
10-12 Rafaello balls (for the center surprise)
Additional 100g Copha and 100g white chocolate for coating
Freeze-dried strawberries for decoration
White chocolate stars for decoration

Instructions

Step 1: Grease and line a 22cm round Bundt tin to prevent sticking and ensure easy removal of the cake.
Step 2: In a heatproof bowl over simmering water, gently melt the 250g Copha and 200g white chocolate together, stirring until smooth. Allow the mixture to cool slightly.
Step 3: Add the Rice Bubbles, desiccated coconut, powdered milk, and marshmallows to the melted mixture. Stir well to coat all ingredients evenly.
Step 4: Spoon the mixture into the prepared tin, pressing down firmly and smoothing the top to create an even surface.
Step 5: Refrigerate the cake for about 4 hours or until it sets firmly and holds its shape.
Step 6: Melt the additional 100g Copha and 100g white chocolate together and cool it to room temperature to prepare the glossy coating.
Step 7: Remove the chilled cake from the tin onto a serving dish. Pour the melted chocolate coating evenly over the cake.
Step 8: Arrange freeze-dried strawberries on top for color and garnish with white chocolate stars for a festive look.
Step 9: Carefully place the Rafaello balls in the center of the cake. Chill again until ready to serve to set the decorations.
Step 10: Before serving, remove the cake from the fridge about 30 minutes early to allow the flavors and textures to soften slightly. Optional: serve with whipped cream for an extra indulgent touch.

Tips & Variations

Substitute dark chocolate for white chocolate to add a richer taste and a slightly less sweet flavor.
Use puffed rice instead of Rice Bubbles for a similar crispy texture.
Replace desiccated coconut with finely chopped nuts if preferred, for a different texture and flavor.
Try a mix of marshmallows with different flavors or colors for a fun twist.
Ensure the melted Copha and chocolate are not too hot when mixing with dry ingredients to prevent melting the marshmallows too much.

Storage

Store the cake covered in the refrigerator for up to 5 days to maintain its freshness and texture. Allow it to sit at room temperature for about 30 minutes before serving to soften the chocolate and enhance the flavors. The cake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A dome-shaped cake with one large slice removed reveals a soft, crumbly, pale yellow interior with small bits of fruit inside. The cake is covered in a smooth, white frosting that drips slightly down the sides. The top is decorated with a mix of small round white and pink candy-like balls scattered densely over a textured, pink and red surface, dusted with powdered sugar. A small cluster of shiny red ornaments and a glittery gold star sits on top of the cake. The cake is placed on a white cake stand against a softly blurred white marbled background, with scattered red and gold ornaments nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chocolates instead of white chocolate?

Yes, you can substitute dark or milk chocolate for the white chocolate if you prefer a different flavor profile. Keep in mind this will alter the color and sweetness of the cake.

What if I can’t find Copha?

Copha is a type of vegetable shortening commonly used in Australian recipes. If it’s not available, you can use solid coconut oil or vegetable shortening as a substitute, but the texture may vary slightly.