Ingredients
- Decor:
- 230 g butter (room temperature)
- 230 g caster sugar
- 230 g light brown sugar
- 8 medium eggs (room temperature)
- 340 g self-raising flour
- 100 g cocoa powder
- 2 teaspoons bicarbonate of soda
- generous pinch of salt
- 10 tablespoons creme fraiche (or sour cream)
- 2 teaspoons good vanilla extract
- (3) 4.5-ounce Giant Kit Kat Bars
- (you'll need 36 Kit Kat sticks total)
- Ribbon
- Dark Chocolate Ganache
- Marzipan piggies
- 1 serving butter cream
Preparation
Step 1
1. Pre-heat the oven to 180C or 350F and prepare two 25-28cm/10 or 11 inch cake tins with baking parchment.
2. Sift dry ingredients together.
3. Cream butter and sugar until pale and fluffy.
4. Gradually beat in the eggs. If it looks like curdling add two tablespoons from the flour mixture.
5. Fold in the flour mixture, and creme fraiche, alternating between the two -starting and ending with the flour.
6. Divide evenly between tins and gently encourage the mix to the sides.Bake for 30-35 mins, until they smell ready and a skewer comes out clean. Let cool 5 mins in tins, then turn on to a wire rack to cool.
7. ice the sides with butter cream, put the kit kat fingers in place and tie with the ribbon. then ice the top with ganache and add your piggies