I honestly believe that life will never be the same again… This cake is so good and so easy. The first bite you get all that gooey chocolate and biscuit and then, ooh whats that fizzing? – must be a Tangfastic cola bottle and just as you think this unique eating experience has come to an end… pop pop pop.. It’s amazing!
- 220g Milk Chocolate
- 100g White Chocolate
- 150g Butter
- 3 Tbsp Soft Brown Sugar
- 3 Tbsp Golden Syrup
- 6 Tsp Cocoa Powder
- 200g Chocolate Biscuits, Crushed
- Handful of Dried Fruits
- Handful of Chopped Haribo Tangfastics
- 1 Pack of Popping Candy
- Some Pretty Sprinkles
Now, Let’s Make it..
Add the dried fruits, biscuits, sweets and popping candy to a bowl and roughly mix.
Grab a cake tin you have lying around, a frying pan would do the job, rub it with butter and line with parchment paper.
In a pan add the butter, sugar, cocoa powder and golden syrup. Over a low heat melt all the ingredients together until you get a dark caramel sauce.
Pour the caramel over the biscuit and sweet mixture and mix thoroughly, transfer this mixture to the lined tin and press it down so that its all level. Put this in the fridge to chill.
While that is chilling melt the milk chocolate, you can do this slowly in a microwave or on the stove – in a bowl over a pan of hot water. When the chocolate is melted pour it all over the cake, use a knife to spread it right to the edges and put the whole thing back in the fridge. I’d leave it there overnight if you can but a couple of hours will do it.
To make it look pretty I’ve just melted some white chocolate and drizzled it from a spoon backwards and forwards across the cake. Before the chocolate sets shake a load of sprinkles over the top. Pop it back in the fridge for an hour or so and then chop it up and enjoy.
Warning! People will adore you once they’ve tasted this so I hope you’re ready for all that love xx
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