Thursday, 3 March 2016


Firstly, let me apologize for the terrible Easter pun but it had to be done. Secondly, let me introduce you to this slab of chocolate heaven. If you love creme and mini eggs then this is the Easter cake for you! What you have here is a recipe for the most deliciously fudgey chocolate cake which has oodles of creme egg halves and mini eggs baked inside it. If that doesn't sound good enough as it is, the cake is then slathered in chocolate icing and decorated with (Yup, you guessed it.) more creme egg halves and mini eggs. Eggs-cellent (Soz!).

Creme And Mini Egg Chocolate Cake

For The Cake

250g Unsalted Butter
200g Golden Caster Sugar
100g Light Brown Sugar
200g Self Raising Flour
5 Tbsp Cocoa Powder
A Half Tsp Baking Powder
3 Whole Eggs
300g Mini (Or Micro) Eggs
12 Creme Eggs Cut Into Halves

For The Chocolate Icing

100g Softened Butter
40g Cocoa Powder
300g Icing Sugar
40ml Milk

  1. Begin by lining a 20cm square tin with grease proof paper  and whacking your oven on to 180 degrees (160 fan).
  2. Next up its the cake batter. Melt the butter, golden caster sugar and light brown sugar in a pan on a medium heat until the butter was melted and remove from the heat.
  3. In a large bowl, mix together the flour, cocoa and baking powder until combined. Make a well in the centre of the dry ingredients and then pour in the melted sugary butter mixture. Add in the 3 whole eggs and 200g of the mini eggs and mix everything together until smooth and combined.
  4. Pour the cake batter into the prepared tin and then push 12 creme egg halves into the batter so that they hit the base of the cake tin. Smooth the cake batter over the top of the creme egg halves so they are completely covered and submerged in the batter.
  5. Make a mental note of where you placed the creme eggs and then pop the tin in the oven before baking for 35-40 minutes until an inserted knife or skewer comes out almost clean (the cakewill still bake a bit more when out the oven). Make sure you insert your implement somewhere where there wasn't a creme egg half otherwise as the chocolate from the creme eggs will stay slightly wet, you might think the cake is not cooked and leave it in for too long were it could burn or dry out. 
  6. Remove the cake from the oven and leave to cool whilst you prepare the chocolate icing. Add all the ingredients for the icing and beat until combined, lump free, light and fluffy. 
  7. Once the cake is completely cool, spread the icing over the top of the cake and then decorate with the remaining creme egg halves and mini eggs.
Now all you need to do is resist the temptation just to face plant the cake but just looking at all that gorgeous chocolate is just far too irresistible and you will be cutting off massive slabs and tucking straight in. The fudgey chocolate cake surrounding those chunks of creme eggs and mini eggs is just divine, the icing is smooth and creamy and those mini eggs add a little crunch to give some texture to the cake. It's a chocoholics absolute dream that I think you will come back to time and time again throughout the year, never mind just Easter time. Prepare yourself for a eggcellent, Easter eggstravaganza of a chocolate cake (Soz again for the puns!).

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