decided that a chocolate cake, with a buttery icing with crunchie crushed through it  in the middle, chocolate ganache on the outside and crunchie crumbled on top would meld together into a delicious representation of a crunchie bar. And let me tell you it was delicious. I used this chocolate cake recipe from one of our favourite blogs, raspberri cupcakes . The recipe has been taken from David Lebovitz's devil's food cake recipe . The cake itself was made with cake flour and cocoa so it has a light fluffy texture without being too rich. This meant that the icings did not make the cake too overly sweet. While the crunchie bars paired fabulously with the chocolate cake, the icing in the middle could also be easily adapted to use any other chocolate bar. Just an idea if you ever have 15kg of chocolate lying around.... Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In the bowl of a standing electric mixer, or with hand held beaters, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.) Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, then add the coffee and milk. Finally stir in the other half