Step 1

Line a 20cm springform tin with clingfilm so it overhangs the sides.

Step 2

Place the crushed biscuits, dried fruit, candy and orange zest into a large bowl and set aside.

Step 3

Melt the butter, syrup, dark chocolate and cocoa powder in the microwave (30 second bursts and stir).

Step 4

Mix the melted chocolate mixture into the dry ingredients and then press into the prepared tin. Place in the fridge for at least 2 hours (preferably overnight).

Step 5

Un-mould the cake from the tin and clingfilm and put the biscuit cake on a serving plate.

Step 6

For the topping, melt the milk and dark chocolate in the microwave, then spread over the top and side of the cake. Place it back in the fridge for 1 hour to set, then drizzle with the melted white chocolate and add sprinkles of your choice.