Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
- 1.08 kg Betty Crocker Chocolate Fudge Cake Mix
- 1/3 cup cream
- 200 g dark chocolate broken into pieces
- 400 g unsalted butter, softened
- 2 cups icing sugar
- 2 tablespoons of cocoa powder
- 200 g of chopped dark chocolate
- 200 ml double cream
- 2 tablespoons unsalted butter
- 400g Crunchie Chocolate Honeycomb Bar
Preheat the oven to 180 ° C. Grease 2 x 20 cm round cake pans. Prepare cake mixes according to package directions, divide between pans, and bake until cooked through when tasted with a skewer. Cold.
Meanwhile, make buttercream: Heat cream and chocolate in saucepan over medium heat until melted and smooth.
Beat the butter until pale and creamy. Sift the icing sugar and cocoa into a bowl. Gradually add the icing sugar mixture to the butter and beat until combined. Whisk in the cooled chocolate mixture until thick.
To prepare the enamel; Place the chocolate and cream in a heat resistant container. Sit in a saucepan of boiling water and stir until smooth and shiny. Add butter and stir until smooth. Remove from the heat and let cool, stirring occasionally, until it thickens a little.
Convert the cakes to a wire rack. Trim the lids. Cut each cake in half horizontally. Spread the top of 3 cakes with a little butter cream and layer one on top of the other. Finish off with the remaining layer. Coat the top and sides of the cake with buttercream.
Crush the chocolate bars and press on the top and sides of the cake. Sprinkle with ganache. Cut and serve.