This cake is decadent, creamy and filled with chocolate goodness and the delicious crunch of toffee pieces from Heath chocolate bars. It’s the perfect make-ahead dessert for any occasion!
Ingredients:
- 3 cups 2% milk
- 1 packet (5.9 oz) instant chocolate pudding mix
- 1 1/2 cups heavy whipping cream
- 2 packets (9 oz each) chocolate wafers
- 2 Heath candy bars (1.4 oz each), crushed
Method:
In a large mixing bowl, whisk together the 2% milk and instant chocolate pudding mix until well combined and thickened. Let stand for a few minutes to allow the pudding to set.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate pudding until completely incorporated and smooth.
Spread a thin layer of the custard mixture in the bottom of a 9×13 inch baking dish.
Place a single layer of chocolate wafers on top of the custard, breaking them to fit if necessary.
Spread a layer of the custard mixture over the chocolate wafers.
Sprinkle some of the crushed Heath candy bars over the custard layer.
Repeat the layers of chocolate wafers, pudding mixture and crushed Heath bars until you’ve used all the ingredients, finishing with a layer of pudding mixture on top.
Cover the cake tin with cling film and chill for at least 4 hours, preferably overnight, to allow the flavours to meld and the cake to set.
