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Cadbury Silk Cappuccino Cake

Cadbury Silk Cappuccino Cake Recipe

Name: Cadbury Silk Cappuccino Cake
Prep time: 30 min
Yield: 10
Ingredients: 1½ bars Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller pieces; ¾ cup milk; 2 tsp vinegar; ¾ cup caster sugar; ½ cup oil; 1½ cups all-purpose flour; 1 tsp baking soda; 1½ tsp vanilla essence; 3 tbsp coffee powder; ¾ cup unsalted butter; 3½ cups icing sugar; 1½ tsp vanilla essence; 2 bars Cadbury Dairy Milk Crackle, finely chopped

Atsi Thepa

1671886560000

Author :Atsi Thepa

Published : 1671886560000

Difficulty:pro

Serves:10

Time:30 mins

Contains egg: No

Ingredients

10
Servings

For the Cake

¾ bars Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller piecesBuy
⅓ cup milk
1 tsp vinegar
⅓ cup caster sugar
¼ cup oil
¾ cups all-purpose flour
½ tsp baking soda
¾ tsp vanilla essence

For the Coffee Buttercream

1½ tbsp coffee powder
⅓ cup unsalted butter
1¾ cups icing sugar
¾ tsp vanilla essence

For the Garnish

1 bars Cadbury Dairy Milk Crackle, finely choppedBuy

For the Cake

75 g Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller piecesBuy
87.5 ml milk
1 tsp vinegar
85 g caster sugar
59 ml oil
90 g all-purpose flour
0.5 tsp baking soda
0.75 tsp vanilla essence

For the Coffee Buttercream

7.5 g coffee powder
92.5 g unsalted butter
200 g icing sugar
0.75 tsp vanilla essence

For the Garnish

18.5 g Cadbury Dairy Milk Crackle, finely choppedBuy

For the Cake

1½ bars Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller piecesBuy
¾ cup milk
2 tsp vinegar
¾ cup caster sugar
½ cup oil
1½ cups all-purpose flour
1 tsp baking soda
1½ tsp vanilla essence

For the Coffee Buttercream

3 tbsp coffee powder
¾ cup unsalted butter
3½ cups icing sugar
1½ tsp vanilla essence

For the Garnish

2 bars Cadbury Dairy Milk Crackle, finely choppedBuy

For the Cake

150 g Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller piecesBuy
175 ml milk
2 tsp vinegar
170 g caster sugar
118 ml oil
180 g all-purpose flour
1 tsp baking soda
1.5 tsp vanilla essence

For the Coffee Buttercream

15 g coffee powder
185 g unsalted butter
400 g icing sugar
1.5 tsp vanilla essence

For the Garnish

37 g Cadbury Dairy Milk Crackle, finely choppedBuy

For the Cake

2¼ bars Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller piecesBuy
1⅛ cups milk
3 tsp vinegar
1⅛ cups caster sugar
¾ cup oil
2¼ cups all-purpose flour
1½ tsp baking soda
2¼ tsp vanilla essence

For the Coffee Buttercream

4½ tbsp coffee powder
1⅛ cups unsalted butter
5¼ cups icing sugar
2¼ tsp vanilla essence

For the Garnish

3 bars Cadbury Dairy Milk Crackle, finely choppedBuy

For the Cake

225 g Cadbury Dairy Milk Silk Chocolate (plain), chopped into smaller piecesBuy
262.5 ml milk
3 tsp vinegar
255 g caster sugar
177 ml oil
270 g all-purpose flour
1.5 tsp baking soda
2.25 tsp vanilla essence

For the Coffee Buttercream

22.5 g coffee powder
277.5 g unsalted butter
600 g icing sugar
2.25 tsp vanilla essence

For the Garnish

55.5 g Cadbury Dairy Milk Crackle, finely choppedBuy

Directions

Step 01

Cake:
Preheat the oven to 180 degrees C.
Step 02

Combine the milk and vinegar in a bowl. Add the sugar and oil. Use an electric mixer to mix the ingredients.
Step 03

Place the chopped Dairy Milk Silk bars in a large glass bowl. Place the bowl over a pot of simmering water. Stir continuously until chocolate has completely melted.
Step 04

Fold the melted chocolate into the milk mixture.
Step 05

Separately mix the flour and baking soda. Then stir into the wet ingredients until fully combined. Mix vanilla essence. If the mixture is too dry, add extra milk tbsp by tbsp.
Step 06

Line a baking tin and spoon in the mixture. Bake for 35 minutes at 180 degrees C or until a toothpick comes out clean. Let it cool.
Step 07

Coffee buttercream:
Mix the coffee powder with 3tbsp hot water. Stir until fully dissolved.
Step 08

Using an electric mixer, combine softened butter, sugar, vanilla essence and coffee paste. Add water if it hasn’t reached a cream-like consistency. Add more coffee powder, to strengthen the buttercream according to taste.
Step 09

If the buttercream is too runny, refrigerate until it thickens slightly.
Step 10

Assembling:
Carefully cut the cooled cake in half. Generously spread the coffee buttercream on the surface of the lower half and cover it with chopped Crackle pieces. Place the top half of the cake on this and continue frosting the cake.
Step 11

Garnish with the remaining Crackle pieces.