over 2 hours
less than 10 mins
By Anna Haugh
From Saturday Kitchen
For the cake
- 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces
- 300g/10½oz milk chocolate, chopped into small pieces
- 100g/3½oz unsalted butter, diced
- 100ml/3½fl oz double cream
- 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate
- 2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces
- 8 shortbread biscuit fingers, halved
For the cream
- 200ml/7fl oz double cream
- 1 vanilla pod, split and seeds scraped
- 1–2 tbsp caster sugar or icing sugar
For the white chocolate mocha (makes 1)
- 150ml/5fl oz full-fat milk
- 40g/1½oz white chocolate, chopped into small pieces
- 2 espresso shots
To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well.
Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar.
To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together.
To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer t