Chocolate mini egg cake

Chocolate mini egg cake

Everyone needs a cake like this at Easter – simple, celebratory but with plenty of impact. We’ve used ready-made icing to make life easier.

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Vegetarian
  • Serves8
  • CourseCake
  • Prepare25 mins
  • Cook25 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 175g Essential Unsalted Dairy Butter, softened, plus extra for greasing
  • 165g Essential Self Raising White Flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 175g caster sugar
  • 3 Essential Free Range White Eggs, lightly beaten
  • 3 tbsp essential Waitrose Whole Milk
  • 600g Waitrose Madagascan Vanilla Icing
  • 80g bag Cadbury Mini Eggs

Method

  1. Preheat the oven to 180oC, gas mark 4; lightly grease the base and sides of 2 x 18cm loose-bottomed shallow round cake tins and line with baking parchment. In a bowl, combine the our, cocoa, baking powder and salt. In a large mixing bowl, use electric beaters to cream the butter and sugar for 2-3 minutes until light and fluffy. Beat in the eggs, 1⁄3 at a time, then fold in the dry ingredients until just combined. Finally, fold through the milk.

  2. Divide evenly between the prepared cake tins, level the tops and bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Cool briefly in the tins, then carefully transfer to a wire rack to cool completely.

  3. 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. Put one of the cakes on a stand or plate and hold the bag vertically with the nozzle close to the surface. Squeeze a little icing out to make a dot, then lift up sharply. Continue to do this all over the cake, then top with the second cake and repeat. Arrange the Mini Eggs over the top and serve immediately.

Cook’s tip

The sponges can be baked a day in advance and wrapped in a resealable food bag or baking parchment, ready to decorate the next day.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,132kJ/ 748kcals

Fat

38g

Saturated Fat

20.9g

Carbohydrates

95g

Sugars

78g

Fibre

2.5g

Protein

6.5g

Salt

1.2g

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