White Wings Chocolate Cake

Chocolate Cake Layers:

• 3 packs of White Wings Rich Chocolate Cake Mix
• 6 eggs
• 120g (9 tbsp) soft butter or MeadowLea
• 525ml (2 & ¼ cups) water

Cream Cheese Frosting:

• 500g butter
• 500g CSR Icing Sugar
• 1kg cream cheese

Chocolate Triangles:

• 200g dark cooking chocolate 
• 1 teaspoon vegetable oil (this helps you to cut chocolate without cracking)
• 2 teaspoons edible gold powder 

Toffee Shards:

• 1 cup CSR Caster Sugar
• ¼ cup water 

Chocolate Wafers: 

• 2 vanilla wafers 
• 80g dark cooking chocolate, melted 
• 1 Crunchie bar chopped into chunks 

1. Preheat oven to 160°C (140°C fan forced).
2. Place Rich Chocolate Cake mix, eggs, butter and water into a large mixing bowl. Whisk with a hand mixer or whisk until lump free.
3. Divide mixture evenly between 3 greased and paper lined round springform cake tins (20cm). Bake for 60 minutes or until a skewer inserted into the centre comes out clean. Leave in tin for 10 minutes before releasing and cooling on a rack.
4. Using electric mixer, beat butter and sugar in a large bowl until pale and fluffy add the cream cheese and beat for another 2-3 minutes or until combined and smooth.
5. Once cooled cut each cake so they are 3cm deep.
6. Place one layer of cake onto a serving platter and top with ¼ of the frosting spreading evenly to the edges of the cake.
7. Repeat with remaining cake layers and icing finishing with a layer of icing on the top.
8. To make the chocolate triangles: place the chocolate and oil in a heat proof bowl over a pot of simmering water until chocolate has melted. Stir until combined and chocolate is smooth. Pour onto a baking tray lined with baking paper and sprinkle with edible gold powder and refrigerate until set. Using a hot knife cut chocolate into triangles and return to the fridge until ready to use.
9. To make the toffee shards: place the sugar and water in a saucepan over a low heat and cook stirring until sugar has dissolved. Increase heat to high and bring to the boil. Cook not stirring for 8-10 minutes or until mixture turns golden. Pour onto a baking tray lined with baking paper and set aside until set. Using the tip of a knife crack toffee into shards.
10. To make the chocolate wafers. Cut each wafer in half diagonally to make a triangle. Brush one side of each wafer with chocolate and set aside to set.

Decorate:

1. Carefully insert chocolate triangles, wafers and toffee shards into the top of the cake and sprinkle over Crunchie pieces to serve.