Summary

Ingredients

For the dough: (22 - 24cm springform pan):

• 250 g flour
• 0.5 ½ pack baking powder
• 180 g suar
• 1 packet vanilla sugar or vanilla sugar
• 1 pinch (s) salt
• 180 g butter (room temperature)
• 2 egg (s) (room temperature)
• 150 ml sour cream
• 100 g chocolate chips, bakin proof
• 0.5 ½ pack baking powder

For the ganache:

• 200 g dark chocolate, alternatively 300 milk chocolate or 400 white chocolate
• 200 ml cream

For decoration:

• Chocolate bars, e.g., Yoghurette (approx. 30 pieces)
• Sweets (+ packaging) 300-400 g M & Ms and 300-360 g Maltesers, or your own choice
• some chocolate to stick the candy on
• Cling film
• 2 kebab skewers

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Instructions

1. To make the dough, first beat the softened butter 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. Then it`s the turn of the dry ingredients. The flour is mixed with the salt and baking powder and 1 tablespoon of it is added to the chocolate chips. This prevents the chocolate from sinking to the bottom of the cake while baking.
2. Then the flour is gradually added to the butter egg mixture and mixed with it as briefly as possible. Now the chocolate chips are also added and stirred in. The dough is then filled into a 22-24cm springform pan, spread and baked at 180 ° C for 35-40 minutes. If the dough does not stick to the chopsticks, the cake is ready and has to cool down completely before you can continue.
3. The ganache can be prepared during this time. To do this, the chocolate is first finely chopped and then poured over with the boiled cream. After about 3 minutes the chocolate has melted and can be stirred until smooth. The ganache is still quite runny at the beginning and has to be a little firmer again. The best way to do this is to put the bowl in the refrigerator for a while. If it should become too firm, it can be microwaved for a few seconds or heated over a water bath. Exactly how long it takes for the ganache to set depends on how cold your refrigerator is.
4. When the cake has cooled down and the ganache is spreadable (consistency like a nut-nougat cream), you can start decorating. The ganache is spread over the cake and smoothed out. This doesn`t have to be perfect because you won`t see anything of it later. The chocolate bars are then placed around the cake (so that the smooth side of the bar faces inwards).
5. With this cake, not only the sweets are important, but also your packaging: To do this, cut off a small corner, pour the contents into a bowl and fill the empty packs with cling film. Later it looks like the packs are still filled with sweets. Then the sweets can be distributed on the cake. You can see how I did it in the photo - or even better in the video (see below). For the floating effect, the shashlik skewers are inserted into the cake and the sweets are attached to it with chocolate. This step is not difficult, but it is very time consuming. After each round you have to wait until the chocolate has set, before you can continue. That can take some time.
6. At the very end you put the packaging over it and the whole thing is done. By the way, you can cut the whole thing like a normal cake.