Bourbon Cream cake recipe

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Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4. Line three 18cm cake tins with non-stick parchment paper.
To a food processor, add the Bourbon Creams and blitz into crumbs.
In a bowl, combine the biscuit crumbs, baking powder, brown sugar and milk. Mix until just combined.
Divide the mix between the prepared cake tins and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool fully.
To make the buttercream, beat together the icing sugar, cocoa powder and unsalted butter until smooth. Beat in the milk.
To decorate the cake, place the first sponge layer on a cake stand or serving plate.
Spread over half of the buttercream and add the next sponge on top.
Spoon the remaining buttercream into a piping bag with a star nozzle. Pipe swirls of buttercream around the top edge of the cake.
Add some whole bourbon creams around the edge of the cake. Crush some biscuits and sprinkle around the edge.

Per serving: 401kcals, 20g fat (7.1g saturated), 53.9g carbs (23.1g sugars), 3.8g protein, 2.1g fibre, 0.086g sodium

Bourbon Cream cake