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
|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!
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