Method
Step 1:
Grease and base line a 20cm(8") deep cake tin. Preheat the oven to 180°C (170°C fan, gas mark 4).
Step 2:
Cream the butter and sugar together until soft then beat in the eggs.
Step 3:
Sift the flour, baking powder and bicarbonate of soda into a bowl.
Step 4:
Mix the milk and cocoa powder together.
Step 5:
Fold flour and cocoa mixture alternately into the butter mixture until well combined. Spoon into a the prepared tin and bake for about 1 hour until cooked through.
Step 6:
Cool slightly in the tin, then turn out and cool on a wire rack.
Step 7:
To make the buttercream, mix the cocoa powder with the boiling water to make a paste.
Step 8:
Cream the butter to soften it then beat in the icing sugar, beating really well (an electric mixer is ideal) until light. Stir in the cooled cocoa.
Step 9:
Split the cake in half and sandwich with about a third of the buttercream.
Step 10:
Spread the remaining buttercream over the top and sides of the cake, making a hollow 'nest' in the centre.
Step 11:
Crumble the chocolate flake bars and press lightly into the buttercream. Fill the hollow with chocolate mini eggs.
Ingredients
For the cake
- 100g Butter (unsalted)
- 275g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 175g Plain white flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 200ml Milk (whole)
- 50g Cocoa powder
For the topping
- 25g Cocoa powder
- 3 tbsp Water (boiling)
- 4 Chocolate flake(s)
- 110g Mini chocolate eggs
- 300g Unrefined golden icing sugar
- 175g Butter (unsalted) (softened)
Recipe Reviews
very good!!!!!!!!!!!!!!!!!!!!!!!!
The person who thought the cake was trash was wrong the only thing trash was her terrible cooking this cake is delicious 😋
Amazing and cheap
Both the icing & cake are horrible. Too much brown sugar. Very dry.
Hello, does anybody know if I have to use golden icing sugar or will regular icing sugar do the job? I have not made the cake yet but want to for Easter however I do not have golden icing sugar, only white icing sugar. Will it still work? Many thanks.
I made this cake for my husband and I am really pleased with myself as I am new to cooking
Ingredients
For the cake
- 100g Butter (unsalted)
- 275g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 175g Plain white flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 200ml Milk (whole)
- 50g Cocoa powder
For the topping
- 25g Cocoa powder
- 3 tbsp Water (boiling)
- 4 Chocolate flake(s)
- 110g Mini chocolate eggs
- 300g Unrefined golden icing sugar
- 175g Butter (unsalted) (softened)