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Bournville Praline Cake

Bournville Praline Cake Recipe

Name: Bournville Praline Cake
Yield: 12
Ingredients: 1⅛ cups AP flour; 3 cups Cadbury Cocoa Powder; 1⅛ tsp baking powder; 1½ tsp salt; ½ cup buttermilk; 1½ cups butter (room temperature); 2¼ cups caster sugar; 6 eggs; 1½ tsp vanilla extract; ¾ cup Cadbury Bournville (chopped)

Amelia Lalngaihawmi

1672659540000

Author :Amelia Lalngaihawmi

Published : 1672659540000

Difficulty:pro

Serves:8

Time:1:10 hour

Contains egg: Yes

Ingredients

8
Servings

For the Bournville Praline Cake

For the batter

⅓ cup AP flour
1 cups Cadbury Cocoa PowderBuy
⅓ tsp baking powder
½ tsp salt
⅛ cup buttermilk
½ cup butter (room temperature)
¾ cups caster sugar
2 eggs
½ tsp vanilla extract
¼ cup Cadbury Bournville (chopped)Buy

For the ganache

¼ cup Warm Fresh Cream
½ cup Cadbury Cooking Block DarkBuy

For the Almond Praline

½ cup caster sugar
¼ cup toasted almonds
⅛ cup water

For the Bournville Praline Cake

For the batter

62.5 g AP flour
100 g Cadbury Cocoa PowderBuy
0.38 tsp baking powder
0.5 tsp salt
40 ml buttermilk
112.5 g butter (room temperature)
150 g caster sugar
2 eggs
0.5 tsp vanilla extract
0.25 cup Cadbury Bournville (chopped)Buy

For the ganache

50 g Warm Fresh Cream
50 g Cadbury Cooking Block DarkBuy

For the Almond Praline

100 g caster sugar
0.25 cup toasted almonds
0.17 cup water

For the Bournville Praline Cake

For the batter

¾ cup AP flour
2 cups Cadbury Cocoa PowderBuy
¾ tsp baking powder
1 tsp salt
⅓ cup buttermilk
1 cup butter (room temperature)
1½ cups caster sugar
4 eggs
1 tsp vanilla extract
½ cup Cadbury Bournville (chopped)Buy

For the ganache

½ cup Warm Fresh Cream
1 cup Cadbury Cooking Block DarkBuy

For the Almond Praline

1 cup caster sugar
½ cup toasted almonds
⅓ cup water

For the Bournville Praline Cake

For the batter

125 g AP flour
200 g Cadbury Cocoa PowderBuy
0.75 tsp baking powder
1 tsp salt
80 ml buttermilk
225 g butter (room temperature)
300 g caster sugar
4 eggs
1 tsp vanilla extract
0.5 cup Cadbury Bournville (chopped)Buy

For the ganache

100 g Warm Fresh Cream
100 g Cadbury Cooking Block DarkBuy

For the Almond Praline

200 g caster sugar
0.5 cup toasted almonds
0.33 cup water

For the Bournville Praline Cake

For the batter

1⅛ cups AP flour
3 cups Cadbury Cocoa PowderBuy
1⅛ tsp baking powder
1½ tsp salt
½ cup buttermilk
1½ cups butter (room temperature)
2¼ cups caster sugar
6 eggs
1½ tsp vanilla extract
¾ cup Cadbury Bournville (chopped)Buy

For the ganache

¾ cup Warm Fresh Cream
1½ cups Cadbury Cooking Block DarkBuy

For the Almond Praline

1½ cups caster sugar
¾ cup toasted almonds
½ cup water

For the Bournville Praline Cake

For the batter

187.5 g AP flour
300 g Cadbury Cocoa PowderBuy
1.13 tsp baking powder
1.5 tsp salt
120 ml buttermilk
337.5 g butter (room temperature)
450 g caster sugar
6 eggs
1.5 tsp vanilla extract
0.75 cup Cadbury Bournville (chopped)Buy

For the ganache

150 g Warm Fresh Cream
150 g Cadbury Cooking Block DarkBuy

For the Almond Praline

300 g caster sugar
0.75 cup toasted almonds
0.5 cup water

Directions

01

Measure the ingredients: Cadbury Cocoa Powder, AP flour, buttermilk, eggs, Cadbury Bournville (chopped), caster sugar, butter, baking powder, salt and vanilla extract.

02

Grease the bundt pan with melted butter and dust with flour. Set aside. Preheat oven to 160°C.

03

Sift the Cadbury Cocoa Powder, AP flour, baking powder and salt in a bowl.

04

Whisk the butter and caster sugar for 6-7 minutes.

05

Add eggs, one at a time, and whisk. Keep repeating until all 4 eggs have been added. Keep whisking until the mixture becomes light and fluffy.

06

Add buttermilk and vanilla extract. Whisk until well blended. Set aside.

07

Add half the dry ingredients. Mix well. Add the other half. Mix well.

08

Add the Cadbury Bournville. Mix well.

09

Pour the batter into the pan. Fold gently. Set aside.

10

Bake for 50-55 minutes, or until a toothpick inserted in the cake comes out clean.

11

Measure the ingredients for the ganache: warm Fresh cream and Cadbury Cooking Block Dark.

12

Pour warm cream over the Cadbury Cooking Block Dark. Let it sit for 5 minutes and then stir until combined. Set aside.

13

Measure the ingredients for the praline: caster sugar, toasted almonds and water.

14

Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and cook without stirring. Swirl the pan occasionally and brush down the sides with a wet pastry brush until the sugar turns amber in color. This should take 7–8 minutes.