Ingredients – this recipe is for one layer, I made two layers so I repeated the recipe
All Purpose Flour – 1 cup
Baking Powder -1 tsp
Baking Soda – ½ tsp
Unsweetened Cocoa Powder – 6 tbsp
Granulated Sugar – ¾ cup
Vegetable oil – ½ cup ( I used sunflower oil)
Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
Milk – ¼ cup
Plain yogurt – ¼ cup
Vanilla essence – 1 tsp
I used kit kat chunky, all stars, bar one, snickers, whispers and lunch bar.
1 x straw that will but cut into 4 equal pieces.
Popping candy – optional.
Gold dust – optional.
Unsalted Butter – 200 gms, room temp
Cocoa powder – 2/3 x cup
Icing sugar – 200g
Hot water – 4 -6 tsp
Chocolate ganache icing
2 x slabs plain cadbury chocolate
1 x cup whipping cream milk.
In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar.
Make a well, add all the wet ingredients one by one.
Mix well, till everything is combined
Pour the batter into a greased tin and bake in a preheated oven at 180 degrees for 20- 25 minutes or until the cake tester comes out clean.
Transfer the cake onto a wire rack to cool.
Place a blob of icing on a plate and then one layer of cake to prevent the cake from sliding around.
Place one layer ontop of the icing on the plate and then generously cover the top with chocolate icing, take a all stars chocolate and slice it roughly then place these ontop of the icing.
Ice the second layer and place the second layer icing side down on top of the sliced chocolate
Cover the entire cake with icing and using your icing scraper to run around the sides of the cake to have an even layer and remove all the excess icing. – This is known as the crumb layer.
Pop into the fridge for 30 minutes or until the crumb layer is hard.
Now take the left over icing and ice the entire cake and then using your icing scraper, lightly run around the cake.
Pop the cake back into the fridge for another 30 minutes.
Just before the 30 minutes is up, melt the cadbury slabs in the microwave for 30 seconds at a time till its melted, becareful as the chocolate can burn very quickly.
While it is still hot add the cream a little at a time till you get the running consistency you would like, it you want a stiffer ganache icing use less cream and for a more runnier version add some more cream.
Remove your cake and place it on an even counter.
Pour some ganache onto the top of the cake and using the back of our spoon make waves and gentle work the ganache towards the edges of the cake and allow to drip over the side. I found that as they were dripping over the side I needed to add a little more ganache to the top of that drop so that it could run longer down the side of the cake.
Then take you chocolates and cut off a piece from the bottom so that you have exposed some of the soft insides.
Take your straws and cut them roughly into 4 pieces. Take a piece and stick it into the soft part of the chocolate push it nice and deep so that the chocolate is secure and then take the exposed part of the straw that is sticking out from the bottom of the chocolate and stick that part into the cake.
This prevents the chocolate from falling over onto the cake.
Once all the chocolates are on, you can then sprinkle popping candy pieces around the edges and gold dust over the top, but this is optional.
Prepared, tried and tested by: Bobby Swanson