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Chocolate crackle cake

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Get the kids in the kitchen to make this easy chocolate crackle cake. Using Coco Pops and chocolate Easter eggs, it’s a great no-bake dessert option.

  • Serves12
  • Prep time20 minutes, + 2 hours setting time
Chocolate crackle cake with mini icing flowers


  • 375g pkt Kellogg’s Coco Pops
  • 290g Coles Dark Choc Buttons, melted
  • 100g copha, melted
  • 62g tubs Nestlé Chocolate Mousse
  • Chocolate Easter eggs, to decorate
  • Assorted Easter chocolates, to decorate
  • Mini icing flowers, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease and line two 20cm (base measurement) springform pans. Combine the coco pops, chocolate and copha in a large bowl. Divide evenly between prepared pans. Smooth the surface. Place in the fridge for 2 hours or until set.
  2. Step 2

    Stir the mousse in a bowl until smooth. Place 1 crackle layer on a plate. Spread with half the mousse. Top with Easter eggs and the remaining crackle layer. Spread with the remaining mousse. Top with Easter chocolates, icing flowers and more Easter eggs.