Pandora Bell Chocolate Biscuit Cake with Fudge: Birthday Perfection

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Home > Our Diary >Chocolate Biscuit Cake with Fudge: Birthday Perfection

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Chocolate Biscuit Cake with Fudge: Birthday Perfection

Birthday Parties are always a big event at Pandora Bell. Every year I meticulously plan and make a cake for the birthday girl. I have made a Pirate Treasure Chest, an Ice palace, a Peppa Pig Cake among others. I love the excitement on the kids faces as they gather round and blow out the candles. But I must admit, it is always a bit disheartening after all the effort to realize (again), that kids really don’t eat cake.

Paper plates of half eaten birthday cake creation end up everywhere year after year. This year I went for content over style. I know Chocolate tiffin is a big hit, so I have abandoned my notions of fancy cake for a good hearty feed of chocolate. I added a special Pandora Bell twist by stirring in a bag of our Crumbly Pure Butter Fudge Result? Empty paper plates all over the house and lots of happy chocolatey nine year old faces.

What you need:

For the cake

275g: Butter

150ml: Golden Syrup

225g Good Quality Dark Chocolate

200g: Digestive Biscuits, roughly crushed

200g Rich Tea Biscuits, roughly crushed

150g Bag of Pandora Bell Crumbly Pure Butter Fudge

125g of Walnuts, Brazil Nuts and/or Almonds

For the Chocolate Ganache

175g: Good Quality Dark Chocolate

175g: Cream

Method

Line a 15cms round cake tin with a layer of greaseproof paper.

Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.

Add the biscuits, fudge and nuts. Stir well.

Transfer to the prepared tin. Smooth out the cake and then press down well. Leave the cake to cool. Once cooled, wrap in greaseproof paper and store in a fridge overnight.

When the cake has set completely it is time to make the Chocolate ganache. Remove the cake onto a cake plate ready for icing.

Gently melt the chocolate into the cream in a saucepan over a low heat.

Once completely melted, use a handblender to blend the chocolate and cream mixture until it starts to stiffen. It is ready when you can pick up some mixture with a spoon, let it drop and the fallen mixture should stay in peaks. Let the ganache cool and then spoon onto the cake. Smooth with a palate knife.

Enjoy.