Coco Pops Cake!
If you say coco pops wasn’t your favourite cereal as a kid then you are lying! Don’t get me wrong, I had a lot of fun with Rice Krispies and even Frosties but I always came back to coco pops. They hit all the right spots at all and any times of the day (and night!).
Another oldie but a goodie, chocolate biscuit cake! So I know that a child, a toddler even, could make this cake unsupervised but my god, it is unreal!!
Now put these two bad boys together and you have my Coco Pops Cake!!
CoCo Pops Cake Recipe
⏲ Prep Time: 20 minutes
⏲ Bake Time: 35 minutes
⏲ Rest Time: 3 hours (the biscuit cake)
🍰 Servings: 24+ slices
Equipment
9 inch cake tin
9 inch spring form tin
heavy based saucepan
large mixing bowl
spatula
whisk
dessert spoon
stand mixer
Ingredients
Chocolate Biscuit cake Layer
400g/1 pack digestives/graham crackers
3.5 cups/595g chocolate of choice
(I use 1 3/4 cup/310g semi-sweet, 1 1/4cup/200g milk chocolate, 1/2cup/85g dark chocolate)
4tbsp/56g unsalted butter
140z/1 tin sweetened condensed milk
1/2 cup/120ml heavy cream
coco POps cake Layer
1 cup/120g all purpose flour
1/4 cup/25g cocoa powder
1 tbsp/4g cornstarch
1 tsp/5g baking powder
1/2 tsp/2.5g baking soda
1/2 tsp/2.5g salt
1/2 cup/100g light brown sugar
1/2 cup/100g granulated sugar
2 large eggs
1 cup/240ml whole milk + 40g coco pops (you only need 120ml but the cereal will soak up a lot of the milk)
1/4 cup/60ml vegetable oil
1/4 cup/60ml coffee
1 tsp/5g vanilla extract
CoCo Pops Frosting
120g galaxy milk chocolate bar (your favourite chocolate)
100ml heavy cream + 30g coco pops
15ml vanilla extract extract
336g unsalted butter (room temperature)
450g icing/confectioners sugar
25g unsweetened cocoa powder
1/8tsp/pinch of salt
White Chocolate Frosting
40g white chocolate
1tbsp/15ml heavy cream
1tsp/5ml vanilla extract extract
112g unsalted butter (room temperature)
150g icing/confectioners sugar
Instructions
Chocolate Biscuit Cake layer
1.
Line a 9inch springform tin with parchment and set aside.
I’m not going to lie a bought a stack of precut 9inch parchment liners because I was so sick of cutting them out, zero shame about this!!
2.
Break up your digestive biscuits, about 1/2 - 1 inch pieces (graham cracker or any biscuit/cookie of your choice), into a large bowl.
3.
Add your chocolate, condensed milk, butter and heavy cream to a heavy based saucepan and heat on low, mixing frequently, until completely combined.
I like to do a mix of all the chocolate, I think it makes for a waaaaay better result but go with your favourite and you’ll never go wrong!
4.
Pour your chocolate mix in with your biscuits. Scrape every last bit of chocolate goodness into the bowl and mix together until every crumb is coated.
5.
Pour your mix directly into your cake tin and even it out with the back of a dessert spoon.
Once it’s cooled put your biscuit cake into the fridge for at least 3 hours to set.
Coco Pops Cake Layer
1.
Preheat the oven to 350°F, 180°C.
Line a 9inch cake tin with parchment and butter/baking spray.
2.
Mix your milk and coco pops in a bowl and set aside to infuse the milk.
3.
Make your coffee and set aside to slightly cool.
4.
Weigh and add your flour, cocoa powder, cornstarch, baking powder + soda, and salt into a large mixing bowl and mix together.
5.
Strain your coco pops and milk through a sieve and into a bowl. The coco pops will soak up a lot of the milk so you want to make sure you have 1/2cup/120ml worth of milk.
Mix all of your wet ingredients together in a large bowl, vegetable oil, coffee, vanilla, eggs and cereal milk.
6.
Pour your wet mix into your dry mix and whisk together until fully incorporated. You can use your stand mixer or a hand mixer but it’s not necessary at all.
Pour cake mix into your cake tin, bang it on the counter a few times to level it out, and bake it for 30-35 minutes until a toothpick comes out dry and the top is setting.
COco Pops Frosting
Feel free to use your favourite frosting recipe or bought frosting here but this one is super special if you want to try it. It’s my basic chocolate ganache frosting but I use cereal infused cream in place of plain old regular cream.
1.
Put coco pops and heavy cream in a bowl and set aside for about 10-30 minutes.
The cereal starts to soak up the cream almost instantly and thickens quite fast.
Press through a sieve and into a clean bowl, weighing to make sure you have 100ml of cream.
2.
Melt your chocolate and heavy cream in the microwave (about 30-90 seconds) mixing every 30 seconds and set aside to cool slightly.
3.
Cream your butter and sieved sugar together until pale and fluffy.
4.
Add cocoa powder and beat through.
5.
Add your ganache mixture and beat until thick and creamy.
White Chocolate Frosting
1.
Put white chocolate and cream in the microwave for about 30 seconds and mix until smooth.
2.
Beat your butter until pale and then add your sugar, a cup at a time, until fully combined, thick and fluffy.
3.
Add your white chocolate and vanilla, beat through until fully combined and she’s good to go!
Cake Assembly
1.
This part is optional and not necessary but looks so good!
Put about 4-5 tablespoons of your white frosting into a piping bag and 4-5 tablespoons of your coco pops frosting into a separate piping bag, put them together and cut of the tip of both bags.
Put the both bags into a new piping bag with a frosting tip of your choice.
2.
Set your biscuit cake onto a cake base and frost the middle in a large swirl. This looks so good when you cut into the cake but completely optional.
3.
Add your coco pops cake on top and use your coco pops frosting to do a crumb layer on the cake.
Avoid the very bottom because the chocolate biscuit cake looks great on it’s on and the contrast is just perfection!
Blend some coco pops, a little so there’s still some bigger bits, and dust the top with them. Leave the cake in the fridge for about 30 minutes.
4.
Finish frosting with your coco pops frosting and then decorate the edges with your frosting mix again, if you so wish!
How beautiful is this cake?
