You will need:

Edibles:

Equipment:

• 175g unsalted butter, softened
• 300g caster sugar
• 3 large eggs, beaten
• 75g self-raising flour
• 200g plain flour
• 1 tsp bicarbonate of soda
• 75g cocoa powder
• 200ml sour cream, at room temperature
• 50g full-fat cream cheese, at room temperature
• 100g white chocolate, roughly chopped
• For the decoration: 300g double cream
• 150g good-quality dark chocolate, finely chopped
• 150g milk chocolate, finely chopped
• 16-24 Cadbury Dairy Milk ‘Little Bars’
• chocolate truffles, sweets or fresh soft fruits (such as raspberries, strawberries)

• 20cm Spring form cake tin, buttered and the base lined with a disc of buttered baking parchment)
• wide ribbon

1

Preheat the oven to 180ºC/160 fan/ gas Mark 4.

2

Beat the butter and caster sugar together until pale, light and fluffy: this is easiest using a freestanding mixer or an electric hand-held mixer.

3

Add the beaten eggs a little at a time, beating well between each addition.

4

Sift both flours, the bicarbonate of soda and the cocoa into a large bowl.

5

Add half the sifted dry ingredients to the butter-and-egg mixture and fold in using a large metal spoon.

6

In another bowl, mix together the sour cream and cream cheese until smooth and fold half into the cake mixture.

7

Repeat this process with the remaining flour and sour cream and mix until smooth.

8

Fold the chopped white chocolate and spoon the cake batter into the prepared tin. Spread level using a palette knife.

9

Bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.

10

For the decoration: Make a chocolate ganache by bringing the cream to the boil in a pan. Remove from the heat, then add the chopped chocolates and stir until smooth and shiny. Allow to cool completely.

11

Spread a thin layer of the ganache over the sides and top of the cake using a palette knife. Stick the chocolate bars around the cake, with the smooth sides facing out.

12

Wrap with a thick ribbon to keep the bars in place.

13

Fill the centre of the cake with your favourite sweets, chocolate truffles or soft fruits.