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These deliciously moreish treats should be enjoyed little and not very often.

Typical Values per serving: Energy (kj) 1001 / Energy (kcal) 240 / Fat (g) 16 / Saturates (g) 9.7 / Carbohydrate (g) 23 / Total Sugars (g) 16 / Fibre (g) 0.45 / Protein (g) <0.5 / Salt (g) 0.33

45 minutes
35 minutes
Serves: 16 portions
20 cm square, loose bottomed cake tin
200 g caster sugar
200 g margarine softened
140 g self-raising flour
0.5 tsp baking powder
4 medium eggs
100 ml double cream
a knob of butter
4 tbsp Cadbury Bournville Cocoa Powder
100 g Cadbury Bournville Dark Chocolate
2 Cadbury Dairy Milk Chocolate Buttons
1 bag of Cadbury Dairy Milk White Chocolate Buttons
1 bag of Cadbury Dairy Milk Chocolate Buttons
1 Cadbury Flake
1 Packet of The Natural Confectionery Co. Party Mix


1. Preheat the oven to 180C fan/160C and line your cake tin with greaseproof paper. Cream together the sugar and butter until light and fluffy. Slowly add the eggs with 2 tbsps of flour, then add the remaining flour, baking powder and cocoa powder. 

2. Place in the centre of the oven for 30 minutes, or until a skewer comes out clean. Place on a cooling rack for five minutes.

3. Make the icing. Melt the chocolate and cream together in a bowl over a pan of simmering water.

4. Once melted, remove from the heat and add a knob of butter, stirring until combined. Leave to cool and thicken up until you have a good spreading consistency.

5. Use a serrated knife to cut out an owl shape. Use the left-over sponge to create two wings and place on either side. Add a layer of icing until the whole cake is fully covered. Begin by placing two giant buttons as eyes, then two white chocolate buttons for the pupils. Create a beak by using a Cadbury’s Maynards mix-up raspberry jelly.

6. Using your fingers, crush up the chocolate flakes and use to cover the wings, the ears and around the owl’s face to create a feathery look. Finally, place layers of milk and white chocolate buttons for the owl’s belly.

7. Slice and enjoy!