Mini Eggs Easter Cake
This cake is the perfect showstopping dessert for your Easter table
25, plus chilling prep, 20 - 25 minutes cook
Serves 12
Ingredients
175g butter, softened
175g soft brown sugar
3 medium free-range eggs
150g self-raising flour
30g cocoa powder
For the chocolate frosting
80g smooth peanut butter
4 tbsp maple syrup
3 tbsp cocoa powder
2 tbsp skimmed milk
A few drops of vanilla extract
For the chocolate nest
100g Cadbury Bournville chocolate
50g shredded wheat
12 Cadbury Mini Eggs
Method
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 18cm 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.
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