Chocolate mini egg cake
With light and fluffy sponge, swirls of icing and a big handful of chocolate eggs, the whole family will love this chocolate mini egg cake. Recipe and image courtesy of Waitrose, waitrose.com
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Serves: 8
Ingredients
- 175g unsalted butter, softened, plus extra for greasing
- 165g self-raising white flour
- 30g cocoa powder
- 1 tsp baking powder
- ½ tsp fine sea salt
- 175g caster sugar
- 3 free-range white eggs, lightly beaten
- 3 tbsp whole milk
- 600g Waitrose Madagascan vanilla icing
- 80g bag Cadbury mini eggs
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease the base and sides of 2 x 18cm loose-bottomed shallow round cake tins and line with parchment.
Step 2
In a bowl, combine the flour, cocoa, baking powder and salt. In a large mixing bowl, use electric beaters to cream the butter and sugar for 2-3 mins until light and fluffy. Beat in the eggs, a third at a time, then fold in the dry ingredients until just combined. Finally, fold through the milk.
Step 3
Divide evenly between the prepared cake tins, level the tops and bake for 20-25 mins until risen and a skewer inserted into the centre comes out clean. Cool briefly in the tins, then transfer to a wire rack.
Step 4
Beat the icing in a bowl with a wooden spoon to loosen, then transfer to a piping bag. Cut a hole measuring about 1.5cm at the bottom.
Step 5
Put one of the cakes on a plate and hold the bag vertically, close to the surface. Squeeze icing out to make a dot, then lift up sharply. Continue all over, then top with second cake and repeat. Arrange mini eggs on top and serve.
