Callum’s Ultimate Chocolate Cake

METHOD

• 1

  Preheat the oven to 200 °C, Fan 180 °C, Gas 6.

• 2

  Prepare two 8 inch cake tins by greasing and lining.

• 3

  In a large bowl, cream the butter and sugar using a mixer until it becomes 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 until you get an even colour all the way through.

• 6

  Split the cake mixture between both cake tins.

• 7

  Bake for 20–25 minutes. Check with a skewer that it comes out clean. Allow to cool.

• 8

  To make the 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 block 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

  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 alternating Cadbury Dairy Milk and White Fingers around the circumference.

• 12

  Pipe the last quarter of the buttercream on the top and grate chocolate over.

• 13

  To add gold leaf to t he top, use a cocktail stick.