A little tricky
230g baking butter
230g caster sugar
4 large eggs
530g Bournville cocoa
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 Fingers (114g)
2 packets Cadbury White Fingers (114g)
Cadbury Dairy Milk (grated)
gold leaf (optional)
- Preheat your oven to 200 degrees C, Gas 6
- Find two 8 inch cake tins then grease and line them
- In a large bowl, cream the butter and sugar using a mixer until it becomes nice pale in colour
- Add each egg individually, mixing well in between.
- Sieve the flour and Cadbury Bourneville Cocoa together into the bowl and fold in gently using a spatula to get a lovely even colour all the way through.
- Split the cake mixture between both cake tins
- Bake for 20-25 minutes. Check it with a skewer, and if it comes out clean, it's time to cool your cake!
- Now for the delicious buttercream. First, dissolve the Bourneville cocoa in boiling water to make a thick paste and leave to cool.
- In a large bowl, whisk the 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.
- Then 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 the yummy Cadbury Dairy Milk and White Chocolate Fingers, one after the other, around the circumference.
- Pipe the last quarter of the buttercream on the top and grate chocolate over (how chocolatey is up to you!)
- And a final touch, add some gold leaf to the top with a cocktail stick
- Now time to share with all the family!
A little tip: Why not use baking butter instead of block butter because it keeps the sponge moist!