Cake:
185 g unsalted butter
250 g dark chocolate, roughly chopped
3 eggs
1 ½ cups Chelsea Caster Sugar
1 ¾ cups self raising flour
1 cup water
1/3 cup cocoa powder

Ganache:
250 g dark chocolate, roughly chopped
1 cup cream

Topping:
1 x Jumbo bag of maltesers
2 x packets of chocolate fingers

Cake:
Preheat oven to 160⁰C. Line and grease an 8 inch round cake tin.
In a large microwave safe bowl heat the butter and chocolate until melted (about 2 minutes), stopping to stir the mixture at 30 second intervals.
When melted, add sugar and eggs to the chocolate mixture and whisk together. Transfer the mixture to a mixing bowl (or use an electric hand mixer), add the water and mix until combined.
In a separate bowl mix together the flour and the cocoa. Add the dry mixture to the chocolate mixture and beat until combined.

Pour mixture into the prepared cake tin and bake for 1 hour, or until a skewer comes out of the middle just a little bit sticky.
Transfer to a wire rack to cool.

Ganache:
Place the chocolate in a glass bowl. Heat the cream in a saucepan until almost boiling, and pour this over the chocolate. Let this sit for 2 minutes before whisking together. Cover and refrigerate until ready for use.

Topping
When the cake has cooled, cover the top and sides with the ganache.
Cut chocolate fingers down to size by cutting about 1cm off one end.
Place chocolate fingers upright around the edge of the cake. The ganache will hold these in place.
In a circular fashion, lay the maltesers over the cake surface working from the outside edge in until it is completely covered.

This cake also makes a lovely decadent dessert. Reheat a slice in the microwave and serve with whipped cream if desired.