Serves 20
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For the icing

For the ganache drip

To decorate

  1. Line a 20cm cake tin with a double layer of cling film.
  2. Place a large heat-proof bowl over a saucepan of simmering water, add the butter, chocolate and condensed milk and melt, stirring occasionally. Remove from the heat once smooth.
  3. Add the biscuits to the chocolate and mix. Add the Quality Street and mix again.
  4. Tip mixture into the prepared tin and press down to ensure there are no gaps within the mix. Refrigerate for a minimum of four hours, or ideally overnight. Once set, remove from tin and peel away the cling film.
  5. To make the buttercream, beat the butter until light and fluffy. Add the icing sugar and vanilla and beat until smooth. Add a splash of milk to lighten the mixture if needed.
  6. Use a palette knife or offset spatula to spread the buttercream over the top and sides of the cake. Glide a straight scraper around the sides of the cake until smooth. Refrigerate for 30 minutes until firm to touch.
  7. To make the ganache drip, add the chocolate to a large bowl. Heat the cream over a low heat until just bubbling, pour it over the chocolate and let sit for 30 seconds before stirring until smooth. Using a teaspoon, gently add drips around the edge of the cake, filling in the entire top layer. Place the cake in fridge for 5-10 minutes to set.
  8. To decorate the cake, use a paintbrush to splatter edible gold paint over the cake – the messier the better! Cover the top with wrapped Quality Street chocolates and sprinkle mini fudge pieces all over.

Test Kitchen Tip: To crush your biscuits quickly and easily, use the paddle attachment on your electric stand mixer at low speed.


Nutrition Facts

Per serving: 642kcals, 44.3g fat (25.3g saturated), 56.1g carbs (30.5g sugars), 4.3g protein, 1.5g fibre, 0.185g sodium