2 h. 40 min.
for 1 cake
- For the cake
chocolate Sponge cake
- To decorate
chocolate twig candy (Matchmakers)
solid chocolate cone
- 1 tablespoon
- 1 cup
chocolate covered caramels
Chocolate bean (buttons)
chocolate toffee curly wurly candy bar (halved)
Decorative ornament (plastic knight)
For the cake: Prepare the cake batter and divide between two greased and lined 20 cm | 8" rectangular cake tins. Bake for 40 - 50 minutes until risen and springy to the touch. A cake tester should come out clean from their centres. Remove to a wire rack to cool.
Once cool, turn out. Split both cakes horizontally in half to give you four pieces of cake. Cut one of the pieces into four quarters.
For the buttercream: Beat together the buttercream and the ganache until thoroughly combined. Using a spatula, cover the three large squares of cake with a thin layer of buttercream. Stack the squares on a platter or cake stand. Cover with more buttercream on the top and sides.
Coat the three remaining quarters of cake with a thin layer of buttercream, and then stack and position on top of the base cake layer. Cover the sides and top with more buttercream. Sit the final quarter of cake upright on top of the cake and cover with buttercream.
Drag the tip of a butter knife or teaspoon up and down the buttercream to give it some texture. Attach chocolate matchsticks to the borders. Press the chocolate fingers against the front of the cake to fashion a gate.
Brush the chocolate cones with a little liquid glucose before rolling in chocolate sprinkles. Position upright at the corners of the second layer and on top of the cake. Arrange the covered caramels around the perimeter of the middle and top tiers.
Carefully separate the bourbon biscuit, cutting each piece in half. Press into the cake to fashion windows. Attach the chocolate button on the top tier and then place the curly wurly pieces as a bridge to the cake. Stand the knight next to the cake before presenting.