Mini Eggs Easter cake recipe
Sweeten up your Easter with this indulgent chocolate cake, featuring decadent frosting and Mini Eggs for a fun, seasonal touch.
Ingredients
- 175 g butter, softened
- 175 g soft brown sugar
- 3 medium free-range eggs
- 150 g self-raising flour
- 30 g cocoa powder
- 6.2 oz butter, softened
- 6.2 oz soft brown sugar
- 3 medium free-range eggs
- 5.3 oz self-raising flour
- 1.1 oz cocoa powder
- 6.2 oz butter, softened
- 6.2 oz soft brown sugar
- 3 medium free-range eggs
- 5.3 oz self-raising flour
- 1.1 oz cocoa powder
- 80 g smooth peanut butter
- 4 tbsp maple syrup
- 3 tbsp cocoa powder
- 2 tbsp skimmed milk
- 2 drops of vanilla extract
- 2.8 oz smooth peanut butter
- 4 tbsp maple syrup
- 3 tbsp cocoa powder
- 2 tbsp skimmed milk
- 2 drops of vanilla extract
- 2.8 oz smooth peanut butter
- 4 tbsp maple syrup
- 3 tbsp cocoa powder
- 2 tbsp skimmed milk
- 2 drops of vanilla extract
- 100 g Cadbury Bournville (dark) chocolate, broken into squares
- 50 g Shredded Wheat cereal (or similar wheat biscuit cereal), crushed
- 12 Cadbury Mini Eggs
- 3.5 oz Cadbury Bournville (dark) chocolate, broken into squares
- 1.8 oz Shredded Wheat cereal (or similar wheat biscuit cereal), crushed
- 12 Cadbury Mini Eggs
- 3.5 oz Cadbury Bournville (dark) chocolate, broken into squares
- 1.8 oz Shredded Wheat cereal (or similar wheat biscuit cereal), crushed
- 12 Cadbury Mini Eggs
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease two 18cm (7in) sandwich tins and line them with baking parchment.
- Using a food mixer or a hand-held electric whisk, beat the butter and sugar until light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
- Sift in the flour and cocoa powder and mix on a low speed until everything is well combined. Add the milk and beat the mixture until it is smooth.
- Divide the mixture between the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they are well risen and a thin skewer inserted into them comes out clean. Leave to cool in the tins.
- To make the chocolate frosting, put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.
- Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover this with the other cake and spread the rest of the frosting over the top.
- To make the nest, melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt it in a bowl in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts. Take the bowl off the heat (or out of the microwave) and stir in the Shredded Wheat until it’s well coated.
- Grease a bowl with a 6cm (2.5in) base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill in the fridge for an hour, or until the mixture has set hard.
- Peel off the cling film and place the nest on top of the cake. Fill it with the Cadbury Mini Eggs and serve. You can store the cake in an airtight container for up to 3 days.
This recipe is from The Cadbury Mini Eggs Cookbook (HarperNonFiction, £9.99).
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