250g unsalted butter, chopped
200g 70% dark chocolate
2 cups light brown sugar
1 cup water
2 eggs, lightly beaten
1 cup self raising flour
1.5 cups plain flour
1/4 cup pure cocoa powder
White Chocolate and Milk Chocolate Ganache
200g Milk Chocolate
200g White Chocolate
1/3 cup thickened cream x 2
12 mini Twix
Large bag maltesers, crushed. Leave a few whole and set aside.
Preheat the oven to 180°C. Line 2 x 20cm cake tins with wax paper
In a large saucepan, melt the butter, sugar, dark chocolate and water together on medium heat. Stir to combine, the mixture will be smooth when combined. Remove from the heat and cool a little.
Sift the flours and cocoa together.
Add the eggs to the melted chocolate mixture and stir well to combine. Add the sifted dry ingredients and stir again until smooth.
Pour equal amounts into the prepared cake tins and bake for 30 to 40 minutes oven depending or until a skewer comes out clean and remove from the oven and leave to cool.
In 2 small pans, melt the chocolates and cream together. Whisk until smooth, place in 2 bowls and put in the fridge for an hour to thicken and cool.
Chop the twix bars into small pieces and crush the maltesers
Remove from cake tins, trim the tops so they are level.
Whisk the chocolate ganaches with an electric whisk in 2 separate bowls until thickened.
To assemble the cake, add the milk chocolate ganache into the centre of the cake, make a well in the centre and sprinkle some twix pieces and crushed maltesers.
Place the other cake on top, making sure it’s level.
Add the white chocolate ganache on top and add more twix and maltesers, dont be shy 😉.
Store in an airtight container in the fridge and remove at least an hour before eating so the cake comes to room temperature and is moist and soft.
Serve at room temperature.