1 x 400g jar of chocolate spread (I used the Tesco value one)
200g white chocolate (again I used Tesco value)
A selection of sweets and biscuits and lollipops - as many as you see fit and can squeeze on really!
Instructions
pre heat the oven to 180oC / 160oC (fan)
grease and line 3 x 8 inch sandwich tins
cream the butter and sugar together for about 5 minutes until pale and soft
add the eggs and a spoonful of the flour and beat for a few more minutes
fold in the remaining flour and the cocoa powder
divide the batter between the two tins and then cook in the oven for 22-25 minutes approx
leave the cakes to cool
once the sponges are cold to the touch, make your frosting by beating the cream cheese and chocolate spread together
sandwich the three sponges together with some of the frosting
then cover the cake with the remaining frosting and chill in there fridge for about 30 mins
after 30 minutes, melt the white chocolate and let is stand for a few minutes to cool a little
remove the cake from the fridge, and pour the white chocolate (reserving about 1 tbsp) onto the top of the cake and smooth over to cover the top and then let some drip down
working quickly, add your biscuits, sweets and lollipops to cover the top of the cake, and you can stick some on the drips too
using the reserved 1 tbsp of white chocolate
drizzle this over the edible decorations and then add some stars/sprinkles for a finishing touch.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/01/willy-wonka-sweetie-shop-topped-chocolate-cake.html