Halloween tombstone graveyard cake

Lightly grease and line an 18 x 28cm slice pan. In a medium saucepan, stir 300g chopped dark chocolate and 150g chopped butter on low until melted. Mix in 1½ cups brown sugar and cool slightly. Whisk 4 eggs gradually into mixture. Stir in ¾ cup plain flour, ½ cup sour cream and 100g chopped white chocolate until combined. Spread evenly into pan. Cook in a 180°C preheated oven for 30-35 mins, until just firm to touch. Allow to cool in pan 5 mins then transfer to a wire rack to cool completely.

Spread top with 1 cup whisked Nutella. Crush 100g chocolate biscuits and sprinkle around base. Halve 6 arrowroot biscuits and pipe RIP with melted chocolate. Set, then press into Nutella as headstones. Decorate with jelly snakes and extra toys.