This cadbury cake has become really popular ever-since its creation. On the repeated request of many friends I happened to be the first one to replicate the cake and teach it at My Secret Bakes’ cooking classes. It turned out to be an absolute decadent cadbury delight. So as per promise we are here sharing our love with you all; the most awaited recipe. I have modified the recipe for an even enhanced flavour and rich cake. I often suggest it to my students to make use of the THREE MILK FORMULA in their Cakery so

Bake it
Soak it
Frost it
Chill it and
Enjoy….

Happy baking!

Moist Cadbury Cake
Yields 12
Print
Cook Time
15 min
Cook Time
15 min
Ingredients
  1. SPONGE
  2. 5 eggs
  3. 1/2 cup castor sugar
  4. 5 tablespoons flour
  5. 3 tablespoons cocoa powder
  6. 1 teaspoon chocolate / vanilla essence
  7. FOR SOAKING THE SPONGE
  8. 1/4 cup condensed milk
  9. 1/4 cup evaporated milk
  10. 1/4 cup milk
  11. 2 tablespoons drinking chocolate
  12. FOR FILLING
  13. 300 grams whipped cream
  14. 3 tablespoons icing sugar
  15. 1 teaspoon vanilla essence
  16. FOR CADBURY FROSTING
  17. 200 grams dark chocolate chopped
  18. 200 grams cadbury dairy milk
  19. 3 tablespoons nutella
  20. 150 ml tetra pack cream
Instructions
  1. SPONGE
  2. In a large bowl beat eggs, sugar and essence for 10 minutes or till the volume of eggs triples.
  3. Add in sifted flour and cocoa and beat them in well with beater at low speed.
  4. Pour the batter in two greased 8 inch round pans and bake at 180 degrees for 20 minutes or till the sponge leaves the edges of the pan.
  5. Mix the three kinds of milk and dissolve drinking chocolate in it.
  6. When the cakes are at room temperature soak them with the three milk.
  7. FOR FILLING
  8. Whip fresh dairy cream till it begins to thicken. Add sugar and essence.
  9. Apply cream generously on one cake layer and cover it with the other layer and refrigerate for an hour before you frost it.
  11. FOR CABDURY GANACHE
  12. Heat tetra pack cream in a saucepan over low heat till it begins to scald. Remove the pan from heat.
  13. Add both chopped chocolates and nutella to the hot cream and stir to combine the chocolate well.
  14. Let the Cream chocolate mixture to cool in the fridge just for 15 minutes. MAKE SURE NOT TO LEAVE IT IN THE FRUDGE FOR MORE THAN 15 MINUTES OR ELSE IT WILL HARDEN. Or leave it at room temperature for 4 hours.
  15. Once cool start beating the ganache with beater at low speed till it becomes lighter in color, fluffy and matte.
  16. Cover your cake with this light cadbury ganache beginning to apply from the edges working all the way up to the centre of the cake.
  17. Refrigerate and chill well before serving.
Notes
  1. RECIPE TIPS
  2. 1- For filling the cake use only fresh dairy cream which can be beaten into double volume.
  3. 2- NEVER add sugar to fresh cream while beating UNTIL It begins to thicken otherwise it will never get whipped.
  4. 3- For making the ganache use only tetra pack cream.
  5. 4- All sponge and soaked cakes taste best when chilled at least 6 to 8 hours.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan https://mysecretbakes.com/
 

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