The Cadbury Fingers Family Favourite Chocolate Cake

METHOD

1. Preheat your oven to 200 degrees C, Gas 6
2. Find two 8 inch cake tins then grease and line them
3. In a large bowl, cream the butter and sugar using a mixer until it becomes nice pale in colour
4. Add each egg individually, mixing well in between.
5. Sieve the flour and Cadbury Bournville Cocoa together into the bowl and fold in gently using a spatula to get a lovely even colour all the way through.
6. Split the cake mixture between both cake tins
7. Bake for 20-25 minutes. Check it with a skewer, and if it comes out clean, it's time to cool your cake!
8. Now for the delicious buttercream. First, dissolve the Bournville cocoa in boiling water to make a thick paste and leave to cool.
9. In a large bowl, whisk the butter until soft. Sieve the icing sugar into the bowl and mix again.
10. Add the cocoa paste to the buttercream and mix until you get an even colour.
11. 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.
12. Pipe the last quarter of the buttercream on the top and grate chocolate over (how chocolatey is up to you!)
13. And a final touch, add some gold leaf to the top with a cocktail stick
14. 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!