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About the bake
Chocoholics meet your match. Topped with your favourite eggs and crushed flakes, this is the ultimate Easter party centrepiece. A deliciously moist, rich sponge, smothered is silky smooth chocolate buttercream and finished with handfuls of Mini Eggs and sprinkles of Cadbury flake - no, you're not dreaming.
This is the perfect recipe to use up any chocolate which hasn't been eaten at Easter, and the beauty of this cake is that you can top it with absolutely anything you love. Whether it's Cadbury Caramel Eggs, or crushed Easter eggs - the possibilities are endless. If you can't get your hand on a flake, then simply grate up some chocolate pieces.
Chocolate cakes are the nations favourite and we can totally see why. We've plenty of rich, gooey chocolate cakes waiting to be baked so what are you waiting for. Get birthday party brownie points with our Cookie, Oreo & Brownie Drip cake , or if you're still looking for more Easter inspired bakes, our Chocolate Nest Cupcakes are a simple way to melt down and use up any leftover Easter Eggs.
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 and crème eggs.
Ingredients
For the cake
- 100g Butter (unsalted)
- 275g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 175g Allinson's 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)
- 4 Cadbury's creme eggs
Recipe Reviews
Literally foolproof, makes a delicious, moist sponge and good consistency icing. Lots of compliments!
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.
Ingredients
For the cake
- 100g Butter (unsalted)
- 275g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 175g Allinson's 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)
- 4 Cadbury's creme eggs