Ingredients
225g unsalted butter, chopped
2 cups water
2 cups caster sugar
1/3 cup cocoa powder
1 tsp bicarbonate of soda
4 eggs
22/3 cups self-raising flour
Cadbury Dairy Milk Caramello block, Caramello eggs, Crunchie bars and caramel popcorn, to decorate
CARAMEL GANACHE
200g block dark chocolate, finely chopped
1 cup caster sugar
1⁄2 cup water
1 cup pure cream
Method
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Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
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Stir butter, water, sugar, sifted cocoa and soda in a large saucepan over a medium heat until sugar is dissolved and butter is melted. Bring to boil. Transfer to a large bowl. Cool to room temperature, whisking occasionally.
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Whisk in eggs and flour until smooth. Divide between pans.
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Cook in a moderately slow oven (160C) for 50 minutes, or until cooked when tested. Stand in pans for 15 minutes. Turn out onto wire racks to cool.
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Meanwhile, make ganache. Place chocolate in a large heatproof bowl. Dissolve sugar in water in a medium pan, stirring, over a low heat. Bring to boil. Gently boil, without stirring, for about 8 to 10 minutes, or until golden brown.
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Immediately remove from heat. Carefully stir in cream until smooth. Pour over chocolate. Stir until smooth. Refrigerate, stirring occasionally, for about 1 hour, 30 minutes, or until thickened and a spreadable consistency.
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7 To assemble, trim tops of cakes to sit at. Cut each cake in half horizontally. Place one layer on a plate. Spread with 1⁄2 cup ganache. Repeat layering with remaining cakes and ganache, finishing with cake.
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Warm remaining ganache in a heatproof jug in the microwave for about 10 seconds, or until melted. Cool slightly. Pour over cake.
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Diagonally halve short rows of Caramello. Arrange on top of cake with eggs, Crunchies and popcorn.
