Chocolate pyramid cake

    1 hour 10 min

    This cake is a fun twist on childhood treat, chocolate rice crispy cake. Best suited for a party of 40+ people, served as a pudding or afternoon tea. The bulk ingredients for this monster sized cake are cheap, preparation is easy, little margin for error, easy to transport. A truly scrumptious crowd pleaser.

    7 people made this

    Serves: 40 

    • 1kg chocolate, mixture of milk and dark
    • 250g butter
    • 450g golden syrup
    • 1kg crispy rice cereal
    • Optional extras
    • popcorn
    • roasted nuts
    • white chocolate drops
    • popping candy

    Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

    1. Combine about 1/3 of the chocolate with the butter and syrup in a large heatproof bowl over simmering hot water (a bain-marie). Once melted, add crispy rice cereal and make a relatively stiff mix.
    2. Meanwhile use greaseproof paper to cover a large decorative serving tray or a large platter.
    3. Take the mixture off the heat. While the mix is still warm, spoon out even sized portions and use your hands to roll into individual balls - about the size of a golf ball. Press the balls onto the greaseproof to form the triangular or square base of the pyramid. Build up the layers from the base, don't leave any space between the balls, they need to touch each other. Work quickly, the mixture is setting!
    4. Continue to make and construct the cake in phases using the above steps until your cake has a summit. Use the various batches for optional extras.
    5. Decorate! A sprinkle of icing sugar, glitter looks lovely for a birthday cake with candles. Snip off the greaseproof paper to the foot of the cake.
    6. Leave in a cool place for an hour or so to set. As the cake cools, it sets and the balls fuse together and make your cake stable.
    7. Serve from the top using kitchen tongs, the balls pull apart with a little gentle persuasion.


    A tray works well as the handles are helpful when moving the cake around - it's pretty heavy once finished!
    For more info. on the exact science of constructing a pyramid of balls check out this site. Here you can work out the best size and shape for your base.
    If using popping candy, be aware that it pops prematurely when combined with heat or liquid. First set the candy in cooking chocolate, chop up and mix in, once the mixture is off the heat / just before you start to roll out the balls.

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