The beauty of this cake is that it looks so impressive for such relatively little effort. There are three stages to making it – firstly making the chocolate sponge cake, then filling it with chocolate butter cream and crushed Tim Tams, and finally covering it all with chocolate ganache (no decorative piping involved!).
I found the hardest part was crushing the Tim Tams. Wielding my trusty rolling pin, my first blow at the distinctively brown packet seemed so counter-intuitive, I remember feeling strangely emotional as I heard the first crunch. But I managed to persevere and as I repeatedly whacked away, the bashing became therapeutic, and the biscuits quickly turned to Tim Tam rubble.
The original blog post can be found at www.epicuriously.com.au
Based on Raspberri Cupcake’s recipe
