Mix the Dawn® Brownie Mix- Cake and water for 1 minute on slow speed with a beater, scrape down and then mix for a further 2 minutes on medium. Scrape down. Divide the mixture between 2 x 200mm Ø tins and smooth flat. Bake at 180°C for 25 minutes and allow to cool completely. Place two 200mm Ø x 60mm high rings onto a paper lined tray. Line the rings with acetate and place a baked brownie disc into each ring making sure it is flat.
Blend Dawn® White Chocolate Fondand hot water together. Add the cream cheese and whisk until smooth. Fold in the softly whipped cream. Divide the white chocolate mix between the 2 bases and smooth flat onto the brownie discs, refrigerate well until set.
Repeat the process as above with the Dawn® Chocolate Fond. Then divide the chocolate mix between the 2 bases and smooth at on top of the set white chocolate mix, refrigerate well until set.
De-mould the cakes and remove the acetate film. Top with a mixture of diced brownie, fudge pieces, chocolate chunks, Dawn® Chocolate Curls - Milk and/or Dark and honeycomb and drizzle the top with warm Dawn® Dark Chocolate Glossy Icing.