- 200 g self raising flour
- 25 g Cadbury Bournville Cocoa
- 0.5 tsp bicarbonate of soda
- pinch of salt
- 75 g Cadbury Bournville , broken into pieces
- 275 g light brown sugar
- 50 g butter
- 3 eggs , beaten
- 1 tsp vanilla extract
- 150 ml sour cream
- 300 ml double cream , whipped
- 200 g Cadbury Milk Chocolate Spread
- 5x4 packs of Cadbury Flake
- Cadbury Mini Eggs
- Easter chicks
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- PREP TIME 60 min
- COOK TIME 60 min
Preheat the oven to 180 ºC, Grease and line 2x9inch sandwich tins with greaseproof paper.
Sift the flour, Cadbury Bournville Cocoa, bicarbonate of soda and salt into a small bowl and set aside. Place chocolate in a small heatproof bowl, melt over a pan of simmering water.
Using an electric whisk, cream the sugar and butter together. Gradually add the beaten eggs, with a little of the flour after each addition. Stir in the vanilla, sour cream, milk and melted chocolate.
Pour the mixture into the prepared tins and bake for 30 minutes or until firm. Leave cakes to cool. Sandwich cakes together with cream.
Place Cadbury Milk Chocolate Spread in a heatproof bowl over a pan of boiling water, heat until just melted. Drizzle chocolate spread over the top of the cake, allowing it to drizzle over the edges.
Break the Cadbury Flakes in half then place them around the cake, finally add a few Easter chicks and Cadbury Mini Eggs on the top for decoration.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING