For the dough, the softened butter is whipped with the sugar and vanilla sugar until frothy. Then the eggs are added and mixed in well. When the eggs have mixed well with the butter mixture, the sour cream is added.
Mix the flour with the salt and baking powder and gradually add to the butter egg mixture and stir as briefly as possible. Now the chocolate chips are also added and stirred in.
The dough is then filled into a 24-cup springform pan, spread and baked at 180 ° C for 35-40 minutes. Make a chopstick test.
The ganache can be prepared during this time. To do this, the chocolate is first finely chopped, the cream is boiled and then the boiled cream is poured over the chocolate. After about 3 minutes the chocolate has melted and can be stirred until smooth. Now whip up the chocolate cream with the mixer and gradually add the tiramisu cream powder until the mixture is spreadable.
Shorten the desired chocolate bars to a uniform length. They should protrude about 1-2 cm over the edge of the cake.
When the cake has cooled and the ganache is ready to spread, it is spread over the cake and smoothed out. The chocolate bars are then placed around the cake with the smooth side inward. So that it lasts, it makes sense to tie ribbon around the cake or the chocolate bars. This looks cute and the candy bars will stick while the ganache sets.
Afterwards I spread a bag of M & M`s on the ganache so that the cake is nice and colorful. Then children follow Schoko Bons, Schoko Crossies, Toffifees, Giotto and so on. The remnants of the bars can also be cut into small pieces and distributed on top.
Finally, I decorated my cake with birthday candles. If the layer of candy is too high and the candle holder is no longer stable, the holder can also be extended with toothpicks. However, you shouldn`t light the candles too long, otherwise the wax will drip onto the chocolate.
If you are not a fan of chocolate, you can of course also use wine gum.
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