5 STAR CHOCOLATE CAKE
Serves 10
Hands-on time: 30 minutes
Hands-off time: 1 hour 30 minutes
INGREDIENTS
For the cake:
5 (40g each) Cadbury 5 Star Bars
2 large eggs
1 cup milk
½ cup oil
2 cups (400g) sugar
1¾ cups (198g) self-raising flour
¾ cup (75g) cocoa powder
For the ganache:
2 (40g each) Cadbury 5 Star Bars
3-4 tbsp cream
For the icing:
1 cup (227g) butter, softened
2½ cups (300g) icing sugar
½ tin (130g) caramel
METHOD
1. Preheat the oven to 180°C and line 2 x 20cm round cake tins with baking paper and lightly grease with non-stick cooking spray.
For the cake:
2. Chop the Cadbury 5 Star Bars into 1cm thick chunks and set aside.
3. In a large mixing bowl, add the eggs, milk, oil and sugar and whisk until combined. *Chef’s Tip: Use room temperature eggs as they blend easier when making a batter and helps to create an even rise during baking!
4. Sieve in the self-raising flour and cocoa powder. Whisk until smooth.
5. Slowly whisk 1 cup of hot water into the mixture.
6. Divide the batter between the prepared cake tins. Reserve half of the chopped Cadbury 5 Star Bars for later and scatter the rest over the batter of each tin.
7. Bake for 30-40 minutes until cooked through. *Chef’s Tip: A skewer that comes out clean when inserted means the cake is done!
8. Cool the cakes in the tins for 15 minutes before transferring to a wire rack to cool for 30 minutes. *Chef’s Tip: Cooling the cakes in the tins first prevents them from breaking!
For the ganache:
9. Finely chop the 2 Cadbury 5 Star Bars and place them in a heatproof bowl with the cream. Microwave on high in 30 second intervals until melted. Stir in between each interval. Refrigerate for 10 minutes to cool while preparing the icing.
For the icing:
10. In a large mixing bowl, mix the butter, sugar and caramel with a hand mixer for 2 minutes until light and fluffy. *Chef’s Tip: Place the icing in the fridge for 10 minutes if it is too soft!
11. Spread half of the caramel icing over the top of one of the cooled cakes. Sprinkle half of the remaining Cadbury 5 Star chunks over the icing and layer the other cake on top.
12. Spread the remaining caramel icing evenly over the top.
13. Form a slight hollow, about the diameter of a fist, in the centre of the icing with the back of a spoon and spoon the cooled 5 Star chocolate ganache inside. Sprinkle the remaining Cadbury 5 Star chunks along the edge of the top of the cake to create a border.
14. Cut into 10 slices and ENJOY!
P.S. CARAMILK CRUNCH CAKE
Serves 10
Hands-on time: 30 minutes
Hands-off time: 1 hour 50 minutes
INGREDIENTS
For the cake:
1 cup (227g) butter, softened
2 cups (400g) sugar
1 tbsp vanilla essence
4 large eggs
1 cup milk
3¼ cups (367g) self-raising flour
For the icing:
3 cups (363g) icing sugar
1¼ cups (283g) butter, softened
2 tsp vanilla essence
5 (48g each) Cadbury P.S. Caramilk Bars
¼ cup (90g) tinned caramel
METHOD
1. Preheat the oven to 180°C and line 2 x 20cm round cake tins with baking paper and lightly grease with non-stick cooking spray.
For the cake:
2. In a large mixing bowl, beat the butter and sugar with a hand mixer for 3-4 minutes until light and fluffy.
3. Add the vanilla essence, eggs and milk. Sieve in the self-raising flour and mix until combined.
4. Divide the cake batter between the cake tins and bake for 30-40 minutes until baked through.
5. Cool the cakes in the tins for 15 minutes before transferring to a wire rack to cool for 1 hour.
For the icing:
6. In a large mixing bowl, beat the icing sugar and butter with a hand mixer for 5 minutes until light and fluffy. Add the vanilla essence and mix until combined. *Chef’s Tip: Add 2 tablespoons of milk or water to loosen the icing if needed!
7. Place the Cadbury P.S. Caramilk Bars into a large resealable bag. Using a rolling pin, gently crush the chocolates into small chunks. *Chef’s Tip: Use a clean glass bottle for crushing if you don’t have a rolling pin!
8. Spread a third of the vanilla buttercream icing over the top of one of the cooled vanilla cakes. Sprinkle a third of the crushed chocolates over the icing.
9. Place the other vanilla cake on top and ice along the top and sides of the cake with the remaining vanilla icing.
10. Add 1 tablespoon of hot water to the caramel and whisk until smooth. Spoon dollops of caramel on top of the iced cake and create swirls in the caramel with a teaspoon.
11. Use your hands and gently press the remaining crushed chocolate on the sides of the cake.
12. Slice the cake into 10 portions and ENJOY!
LUNCH BAR CAKE
Serves 10
Hands-on time: 30 minutes
Hands-off time: 1 hour 20 minutes
INGREDIENTS
For the cake:
4 (46g each) Cadbury Lunch Bars
1 cup oil
½ cup smooth peanut butter
½ cup milk
2 large eggs
1 tsp vanilla essence
2 cups (400g) sugar
2 cups (226g) self-raising flour
For the icing:
1½ cups (340g) butter, softened
3 cups (363g) icing sugar
¾ cup (75g) cocoa powder
2 (46g each) Cadbury Lunch Bars
METHOD
1. Preheat the oven to 180°C and line 2 x 20cm round cake tins with baking paper and lightly grease with non-stick cooking spray.
For the cake:
2. Chop the Cadbury Lunch Bars into 1cm chunks and set aside.
3. Add the oil, peanut butter and ½ cup of hot water to a heatproof bowl. Microwave on high for 1 minute until the peanut butter has melted. Mix until smooth and set aside to cool for 5 minutes.
4. Add the milk, eggs, vanilla essence and sugar and whisk until combined. Sieve in the flour and whisk until smooth.
5. Fold half of the Cadbury Lunch Bar chunks into the cake batter. Divide the batter amongst the cake tins and bake for 30-40 minutes until cooked.
6. Cool the cakes in the tins for 15 minutes before transferring to a wire rack to cool for 30 minutes.
For the icing:
7. In a large mixing bowl, mix the butter and icing sugar with a hand mixer for 2 minutes until light and fluffy. Add the cocoa powder and beat until combined.
8. Spoon the icing into a large resealable bag. Cut off the tip of the bag. Pipe large dollops of icing over the top of one of the cooled cakes Place the other peanut butter cake on top.
9. Pipe more dollops on top with the remaining icing.
10. Slice the Cadbury Lunch Bars into pieces and place a piece on each icing dollop on top of the cake.
11. Slice into 10 pieces and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
