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
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)
- 125 g Cadbury's Dairy Milk (20 squares)
- giant chocolate buttons (optional)
- 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.
Method in Pictures
Gather your ingredients
Cream the sugar and margarine together until fluffy
Beat the egg and stir into the mixture
Sieve in the flour and chocolate powder and fold in
Grease and line 2 cake tins
Divide the mixture between the 2 tins
Bake at 170C for 25 minutes
Gather ingredients for the icing
Add the margarine to a bowl and sieve in the icing sugar
Mix until combined
Stir in the chocolate powder
Melt the chocolate and add
When the cakes have cooked and cooled, spread the icing onto one of them
Place the second cake on top
Heat the chocolate in a microwave at 20 second intervals
Spread over the top cake
When the chocolate has cooled slightly again, add the chocolate buttons
Slice the cake and serve