The Cadbury family has been inventing, inspiring and investing in a nation of chocolate lovers for nearly 200 years – from the humble beginnings of George Cadbury’s Bull Street shop in 1824 to the Great British chocolate institution we are today. With the glass and a half that makes a taste and a half.
Ingredients
- 230g baking butter
- 230g caster sugar
- 4 large eggs
- 200g self-raising flour
- 30g Cadbury Bournville Cocoa
- 2–3 tbsp boiling water
- 250g block butter
- 450–500g icing sugar
- 2 packets Cadbury Dairy Milk & White Fingers (114g)
- Cadbury Dairy Milk (grated)
Method: Chocolate Cake
Preheat oven to 200 degrees C, Gas 6. Grease and line two 8 inch cake tins. Cream the butter and sugar using a mixer until pale. Add each egg individually. Sieve the flour & cocoa and fold in gently until even coloured. Split the cake between both tins & bake 20-25 mins.
Method: Buttercream
Buttercream: dissolve the cocoa in boiling water until a thick paste is created. Separately whisk butter until soft, sieve the icing sugar into the bowl & mix again. Add the cocoa cream and spread on the cake. Place the Cadbury Dairy Milk & White Chocolate Fingers, around the circumference.
- Difficulty: A little tricky
- Time: 75 mins
- Serves: 20
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