Topped with white and milk chocolate shards, Tim Tams and a layer of whipped cream cheese icing, this decadent Aussie cake is sure to impress your friends and family. Make it for a spectacular birthday treat or to indulge that sweet tooth over the weekend.
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Ingredients
Tim Tam bark
Whipped cream cheese
Method
1.Preheat oven to 150°C. Lightly grease and line base and side of 2 x 18cm round cake pans.
2.In a large saucepan, stir sugar, water, butter, chocolate, coffee and vanilla on low until smooth. Transfer to a large bowl. Cool for 30 minutes. Lightly whisk in eggs. Stir in combined sifted dry ingredients.
3.Divide mixture evenly between pans. Bake for 1 ½ hours until cooked when tested. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
4.Meanwhile, to make Tim Tam bark; line two oven trays with baking paper. Spread white chocolate over one tray in a 15 x 20cm rectangle. Sprinkle over half the milk chocolate Tim Tams. Spread milk chocolate over remaining tray and sprinkle with half the white chocolate Tim Tams. Set aside at room temperature until firm. Break into shards.
5.To make whipped cream cheese; in a bowl, using an electric mixer, beat cream cheese, caster sugar, and vanilla until smooth. Pour in cream. Beat for 3-4 minutes until thick. Divide mixture between two bowls. Fold remaining milk chocolate Tim Tams through one half and remaining white chocolate Tim Tams through other half cream cheese mixture.
6.Trim tops of cakes to level. Top one cake with milk chocolate Tim Tam cream cheese mixture. Top with remaining cake and dollop with white chocolate Tim Tam cream. Arrange broken chocolate shards on top to decorate.
Store in an airtight container in the fridge. Allow to sit at room temperature for 10 minutes before serving.
Note
