White Christmas Crackle Surprise Cake Recipe
This White Christmas Crackle Surprise Cake is a festive no-bake dessert that combines a creamy, crispy base with a surprise center of Rafaello balls. Coated in glossy melted Copha and chocolate, and decorated with freeze-dried strawberries and white chocolate stars, it showcases a delightful combination of textures and flavors perfect for holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Ingredients
Scale
Cake Base
- 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
Surprise Center and Decoration
- 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)
Optional
- Whipped Cream (for serving)
Instructions
- Prepare the Pan: Grease and line a 22cm round Bundt tin thoroughly to prevent sticking. This ensures the cake slices will come out perfectly shaped.
- Melt Ingredients: In a heatproof bowl set over simmering water, gently melt the Copha and white chocolate together. Stir gently until smooth, then allow the mixture to cool slightly to avoid melting other ingredients when combined.
- Combine Mixture: Add the Rice Bubbles, desiccated coconut, powdered milk, and marshmallows to the melted Copha and chocolate. Stir well to coat all ingredients evenly and create a sticky, cohesive mixture.
- Press into Tin: Spoon the mixture into your prepared Bundt tin. Press it down firmly and smooth the top with the back of a spoon to create an even surface for setting.
- Chill to Set: Refrigerate the cake in the Bundt tin for about 4 hours, or until it is firmly set and easy to remove from the tin.
- Prepare the Coating: Melt the additional Copha and white chocolate together as before and allow to cool to room temperature. This will be poured over the chilled cake to create a glossy finish.
- Decorate the Cake: Carefully turn the set cake onto a serving dish. Pour the cooled melted chocolate and Copha mixture over the top, allowing it to cascade down the sides. Sprinkle freeze-dried strawberries on top for color and festive flair.
- Fill and Finish: Gently place Rafaello balls into the center cavity of the Bundt cake. Top with white chocolate stars for a charming final touch. Place back in the fridge to chill again until ready to serve.
- Serve: Remove the cake from the refrigerator about 30 minutes prior to serving to soften slightly and enhance the flavors and textures. Optionally, accompany with dollops of whipped cream.
Notes
- You can substitute dark or milk chocolate for white chocolate if preferred, but it will alter the classic white appearance.
- Ensure the melted Copha and chocolate mixture is not too hot to avoid melting the marshmallows prematurely during mixing.
- Feel free to use puffed rice if Rice Bubbles are unavailable.
- If desiccated coconut is not a favorite, finely chopped nuts can be used alternatively.
- Chilling time is critical for firm setting; do not rush this step for best texture.
Keywords: White Christmas cake, crackle cake, no bake cake, festive dessert, holiday cake, Rafaello cake, crispy cake, marshmallow cake
