Name: Cadbury's Dairy Milk Chocolate Cake
Prep time: 15 min
Cook time: 25 min
Ingredients: 170 g margarine ((I used Stork)); 170 g caster sugar; 170 g self-raising flour; 5 tbsp Cadbury's hot chocolate powder; 3 eggs; 100 g margarine; 225 g icing sugar; 50 g hot chocolate powder; 40 g Cadbury's Dairy Milk ((6 squares)); 125 g Cadbury's Dairy Milk ((20 squares) ); giant chocolate buttons ((optional))

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I think most people can agree that Cadbury’s Dairy Milk is THE best chocolate. Other brands are good, don’t get me wrong, but nothing beats a bar of Dairy Milk. America really doesn’t know what it’s missing. Whenever I visit my cousins who moved to the US a few years ago, their one request is that we bring large bars of Dairy Milk, and lots of them. American chocolate just doesn’t seem to hit the spot in the same way. This Cadbury’s Dairy Milk Chocolate Cake is a dairy milk chocolate bar, cakeified. And trust me, it’s good.

This cake was introduced to us by one of my mum’s colleagues. My mum is a teacher, and often people bring treats into the staff room for everyone to share. This lady is well known for being the best baker, and when my mum tried some of this cake, she just had to get the recipe. Since then, it has become our go-to recipe for whenever we want to make a chocolate cake (which is very often). It has served us on birthdays, mother’s days, father’s days, you name it.

Often, baking doesn’t tend to use chocolate like Dairy Milk in recipes due to the high sugar and low cocoa content. This means the chocolate doesn’t fare too well if you try to cook it. This cake recipe solves that issue by the fact it doesn’t actually use the chocolate within the cake. Instead, we used Cadbury’s hot chocolate powder in the cake mixture, melted chocolate in the icing, and a large quantity of melted chocolate as a top layer to the cake. Oh, and lots of Dairy Milk chocolate buttons to decorate. It’s a lot of chocolate.

This cake isn’t quite as rich as other chocolate cake recipes can be. I love a nice rich fudgy chocolate cake, but this is just a different kind of cake. It’s light, fluffy and airy, but tastes SO chocolatey. As it’s not super rich or sickly, you can eat lots at once, (a positive in my books). Once you try this Cadbury’s Dairy Milk Chocolate Cake, you won’t look back.

Cadbury's Dairy Milk Chocolate Cake

Course Dessert

Keyword cake, chocolate, dairy milk

Prep Time 15

Cook Time 25

Servings 8

Ingredients

For the cake

170 g margarine (I used Stork)
170 g caster sugar
170 g self-raising flour
5 tbsp Cadbury's hot chocolate powder
3 eggs

For the icing

100 g margarine
225 g icing sugar
50 g hot chocolate powder
40 g Cadbury's Dairy Milk (6 squares)

For topping

125 g Cadbury's Dairy Milk (20 squares)
giant chocolate buttons (optional)

Instructions

Preheat the oven to 170°C. Line and grease 2 nine inch loose bottomed cake tins and set aside for later.
Cream the sugar and margarine in a bowl until creamy. In a seperate bowl, beat the egg, then stir into the margarine-sugar mixture.
Sift in the flour and hot chocolate powder, and gently fold in. Split the mixture evenly between the 2 cake tins and flatten down with a metal spoon. Place on the middle shelf of the oven for 25 minutes, until a skewer placed in the middle of the cake comes out clean.
Meanwhile, make the icing. Mix the margarine in a bowl until it is creamy and soft. Sift in the icing sugar and stir until combined. Then stir in the hot chocolate powder.
Melt the chocolate for the icing in a microwave at 20 second intervals. Stir into the icing. If you think the icing is a little thick, add a dash of milk to loosen it a little. It needs to be soft and spreadable, but not runny.
When the cakes are ready, take out of the oven and leave to cool completely. Take them out of their tins and check they are not at all warm.
When cool, spread the icing onto the top of one cake and place the second one on top. Melt the chocolate for the topping, and pour onto the top cake. Spread around with the back of a spoon until it is covered.
Leave the chocolate to cool slightly until it isn’t runny anymore, then add the chocolate buttons. When the chocolate layer is almost fully set, score with a sharp knife so that you are able to cut pieces out of it when it is set completely.