- 230 g baking butter
- 230 g caster sugar
- 4 large eggs
- 30 g Bournville Cocoa
- 200 g self raising flour
- 30 g Cadbury Bournville Cocoa
- 2.5 tbsp boiling water
- 250 g block butter
- 450 g icing sugar
- 2 packets Cadbury Dairy Milk Fingers
- 2 packets Cadbury White Fingers
- Cadbury Dairy Milk (grated)
- gold leaf (optional)
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- PREP TIME 75 min
- COOK TIME 75 min
Preheat the oven to 200 °C, Fan 180 °C, Gas 6.
Prepare two 8 inch cake tins by greasing and lining.
In a large bowl, cream the butter and sugar using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Sieve the flour and Cadbury Bournville Cocoa together into the bowl and fold in gently using a spatula until you get an even colour all the way through.
Split the cake mixture between both cake tins.
Bake for 20–25 minutes. Check with a skewer that it comes out clean. Allow to cool.
To make the buttercream first dissolve the Bournville cocoa in boiling water to make a thick paste and leave to cool.
In a large bowl, whisk the block butter until soft. Sieve the icing sugar into the bowl and mix again.
Add the cocoa paste to the buttercream and mix until you get an even colour.
Divide the buttercream into four. Use one quarter to sandwich the two halves of the cake together. Use two quarters for the sides and top smoothing out with a palette knife. Place alternating Cadbury Dairy Milk and White Fingers around the circumference.
Pipe the last quarter of the buttercream on the top and grate chocolate over.
To add gold leaf to t he top, use a cocktail stick.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING