Ingredients (32)

• 3 3/4 cups self-raising flour
• 2 cups caster sugar
• 3/4 cup cocoa powder
• 1 3/4 cups milk
• 6 eggs
• 250g butter, melted, cooled
• 1/2 cup rice bubbles
• 2 tbsp desiccated coconut

• Chocolate crackles

• 4 cups rice bubbles
• 1 1/2 cups desiccated coconut
• 1 1/4 cups icing sugar mixture
• 1/3 cup cocoa powder
• 250g copha, chopped
• 100’s and 1000’s, to decorate

• Copha buttercream icing

• 250g copha, chopped, softened
• 250g unsalted butter, softened
• 6 cups icing sugar mixture
• 1 1/4 cups cocoa powder
• 1/2 cup milk, warmed

• To decorate

• 2 raspberry lollies
• 2 licorice allsorts
• 1/4 cup 100’s and 1000’s
• 2 tbsp mini confetti sprinkles
• 45g bar Kit Kat chocolate, halved lengthways
• 1/2 x 120g packet Darrell Lea Choc-Lea-Bloc Milk Chocolate (100’s and 1000’s) (see notes)
• 1 1/2 cups rainbow popcorn
• 23g packet mini Oreo cookies
• Mini fruit sticks, to decorate
• Chocolate freckles, to decorate
• Mini jazzies chocolate decorations, to decorate
• M&M's Minis, to decorate
• White candy buttons, to decorate

Method

• Step 1 Preheat oven to 180C/160C fan-forced. Grease 3 x 6cm-deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper.
• Step 2 Using an electric mixer, beat flour, sugar, cocoa, milk and eggs on low speed until just combined. Increase speed to medium. Beat for 2 minutes. Add 1/3 of the butter. Beat until just combined. Repeat with remaining butter, in 2 batches.

• Step 3 Divide mixture evenly among prepared pans. Bake for 35 to 40 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks to cool completely.
• Step 4 Make chocolate crackles. Line 2 x 12-hole (1 1/2-tablespoon-capacity) mini muffin pans with paper cases. Combine rice bubbles, coconut, icing sugar and cocoa in a large heatproof bowl. Melt copha in a saucepan over medium-high heat until smooth. Stand for 3 minutes. Add copha to rice bubble mixture. Mix well to coat. Working quickly, spoon mixture evenly among prepared paper cases. Sprinkle with 100’s and 1000’s. Refrigerate until required (see notes).
• Step 5 Make copha buttercream icing. Using an electric mixer, beat copha and butter together for 15 minutes or until pale and fluffy, and well combined. Gradually add icing sugar and cocoa, 1 tablespoon at a time, beating until smooth and combined. Add milk. Beat to combine.
• Step 6 Trim tops of cakes to level. Combine rice bubbles, coconut and 2 cups icing in a bowl. Place 1 cake, cut-side up, onto a cake board or serving plate. Spread top of cake with ½ the rice bubble mixture. Top with another cake, cut-side up. Spread top with remaining rice bubble mixture. Place remaining cake on top of rice bubble mixture, cut-side down.
• Step 7 Spread top and side of cake with a little of the remaining icing to just coat the cake. Set aside for 15 minutes. Cover top and side of cake with remaining icing (see notes).
• Step 8 To decorate. Using picture as a guide, thread raspberry lollies, allsorts and 2 chocolate crackles onto bamboo skewers. Using picture as a guide, press 100’s and 1000’s and confetti sprinkles around the base of cake and sprinkle a little on top (see notes). Push the skewers, Kit Kat and Choc-lea-bloc into the top of cake. Decorate with popcorn, Oreos, fruit sticks, chocolate freckles, jazzies, M&M’s Minis and candy buttons. Serve with remaining chocolate crackles.