Easter Bake: Chocolate Mini Egg Cake
This chocolate mini egg cake is a doddle to make at Easter and requires very few ingredients. Be warned though, it’s very chocolaty!
I’m always surprised at how fast Easter comes around and this year more so because there’s snow on the ground in the middle of March! Hey-ho that’s British weather for you…
As with last year’s Easter bake (a Cadbury Cream Egg Roulade) I’ve gone all out and made a death-by-chocolate cake again but this time I’ve gone with Cadbury’s Mini Eggs theme for the decoration, which are little less sickly than cream eggs.
I was inspired by this Martha Collison recipe, which uses white chocolate but feeling white chocolate might be a bit too sweet I went with a really good quality dark cocoa powder in the sponge and the butter icing to give it my own slight twist.
I also used my trusty Dairy Book of British Food as the base for the chocolate cake recipe and then I whipped up some chocolate butter cream icing to go in the middle of my sponge sandwich and around the outside. Then all that’s required is lots of bags of mini eggs to decorate – simples! So here’s the recipe… please let me know if you have a go at making it by leaving a comment below, or sharing a photo on Twitter/Instagram/Facebook and tagging @FoodieEshe.
- 100g butter
- 100g sugar
- 1 egg, beaten
- 175g self-raising flour
- 2 tbsp cocoa powder
- 5ml bicarbonate of soda
- 175ml fresh milk
- 140g butter, softened
- 170g icing sugar
- 1-2 tbsp milk
- 55g icing sugar
- Lightly grease two 15cm (6 inch) cake tines. Melt the butter and sugar in a saucepan over a low heat.
- Leave to cool for 2 minutes. Add the egg and beat well.
- Fold in the flour and cocoa powder. Mix the bicarbonate of soda and milk, add slowly to mixture.
- Pour into the prepared cake tins and bake at 180°C for 25 minutes, until cooked and risen.
- Leave in the tin for 2 minutes, then turn out and leave to cool on a wire rack.
- Whilst the cake is cooling, make the buttercream by beating the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy.
- Beat in more milk if necessary to loosen the icing.
- If your cake has risen more in the middle, level off the cake with a serrated knife. Then place the bottom layer on a cake stand and spread with a quarter of the icing using a palette knife and place the second layer on top.
- Apply butter icing over the rest of the cake (top and sides) using a palette knife.
- Finally decorate the top of the cake either in colour coordination (pairs of the same colour looks really pretty) or in an adhoc fashion like mine!
Cadbury's doesn't include even amounts of yellow, pink and purple mini eggs in a bag so you'll end up having to buy 5-6 bags if you want to decorate this with precision colour matching. A small bag of mini eggs is about £1 in the shops at the moment though, so stock up if you spot them on offer!
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