Prep:  40 min plus 2-4 hours setting time
Cook:  10 minutes
Serves:  12
Average: 4.4 (25 votes)
Whip up some Aussie nostalgia with this indulgent cake take on the classic wagon wheel biscuit. Deceptively simple yet deliciously extravagant, this Giant Wagon Wheel cake is the ideal showstopper at any party!

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Giant Wagon Wheel Cake
  1. Line an 18cm spring form pan with a double thickness of baking paper, ensuring that the paper is 10cm above the top of the pan. Spread the frozen raspberries in an even layer across the bottom of the pan and top with jam.
  2. Place ice cream in a bowl and soften with a wooden spoon. Chop half of the Wagon Wheels and stir into the ice cream with the mini marshmallows. Spoon ice cream mix over raspberries and smooth until flat. Cover and freeze for 2-4 hours until very firm.
  3. Meanwhile, combine 300g chocolate and the butter in a microwave safe bowl. Microwave on medium power (50%) in 30 second bursts, stirring well in between, until chocolate and butter are melted and smooth. Cool in the fridge, stirring every 5-10 minutes to prevent the edges from setting, until thickened to a spreading consistency.
  4. To assemble, place one of the cakes on the base of a serving plate. Remove ice cream from pan, discarding paper. Place ice cream layer on cake and then top with the remaining cake. Spread chocolate butter mix over the top and the sides of the cake to cover. Return to freezer and allow to set for 30 minutes.
  5. Heat cream in a saucepan to just below boiling point. Remove from heat and stir in the remaining 100g chocolate until smooth. Stand for 5 minutes before drizzling over the cake, creating dribbles down the sides. Decorate with fresh raspberries, mini Wagon Wheels and toasted marshmallow skewers.
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