- 100 g soft margarine
- 100 g light soft brown sugar
- 2 medium eggs
- 100 g self raising flour
- 1 tsp baking powder
- 2 tbsp Cadbury Bournville Cocoa
- 50 g butter
- 75 g Cadbury Bournville
- 2 tbsp semi-skimmed milk
- 225 g icing sugar
- 1 tbsp Cadbury Bournville Cocoa
- 2 bars of Cadbury Fudge cut into 3 pieces
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- PREP TIME 30 min
- COOK TIME 60 min
Preheat the oven to 180 ⁰C, gas mark 4. Grease and line 2 x 18 cm sandwich tins with baking parchment.
Place margarine, sugar and eggs into a bowl with the sieved flour, baking powder and cocoa. Add 2 tbsp of hot water and beat well together with an electric hand mixer for 1-2 minutes.
Divide evenly between the sandwich tins and bake in the oven for 25-30 minutes until well risen and springy to the touch. Remove from the tins and cool on a wire rack for around 30 minutes.
Melt the butter and chocolate with the milk in a bowl over a pan of simmering water. Sieve the icing sugar and cocoa into a bowl and using a wooden spoon, beat in the chocolate mixture along with 1 tbsp hot water. The mixture should be thick enough to spread onto the cake (if not, leave to cool a little).
Sandwich the sponges together with a quarter of the icing. Use the remaining icing to cover the sides and top of the cake. Decorate with the pieces of Cadbury Fudge.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING