- 125 g unsalted butter
- 330 g caster sugar
- 25 g Cadbury Bournville Cocoa
- 0.5 tsp bicarbonate of soda
- 250 ml water
- 60 g Cadbury Bournville , chopped
- 2 eggs
- 225 g self raising flour
- 2 tbsp corn flour
- 130 g Cadbury White , chopped
- 150 g unsalted butter
- 2 eggs
- 250 g Philadelphia Original , room temperature
- 150 g Cadbury Bournville , chopped
- 1 tsp vanilla paste
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- PREP TIME 90 min
- COOK TIME 90 min
Preheat the oven to 180 ºC Grease and line a deep 20cm springform cake pan.
Place butter, sugar, Cadbury Bournville Cocoa, bicarbonate of soda, Cadbury Bournville and water in a large saucepan over medium heat.
Bring to the boil, stirring until melted and combined, then reduce heat to medium-low and cook for 3 minutes or until smooth and slightly thickened. Set aside to cool for 10 minutes.
Sift the flour and cornflour into the chocolate mixture and add eggs. Mix well.
Pour into the pan and back for 30 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely
Cut the cake horizontally into 4 layers. Place one layer on a serving plate, spread with buttercream, repeating layering.
Spread the remaining buttercream over the top and sides of the chocolate cake.
For the buttercream, fill a 20cm wide saucepan with 5cm of water and bring to a low simmer. Nestle a heatproof bowl (at least 25 cm wide) on top of the pan without touching the water.
Put the Cadbury White chocolate and half of the butter in the bowl and place the bowl over the pan of simmering water. Heat until just melted, stirring occasionally
Remove the bowl from the heat and swiftly whisk in the eggs, return to cook over the simmering water, whisking slowly, until it thickens (70 ºC).
Remove from heat and cool at room temperature to lukewarm.
Put the cream cheese in a bowl of an electric stand mixer and mix on medium speed for 5 minutes. Turn off the mixer.
Add ¼ of the cooled chocolate custard to the cream cheese. Whisk on medium high speed until combined. Add the chocolate custard in 2 more batches.
Add the remaining butter, piece by piece and whisk for a further 5 minutes until all the butter is incorporated and the buttercream is thick, fluffy and silken.
Lastly, add melted dark chocolate and whisk in the vanilla.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING