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Preheat the oven to 180˚C, gas mark 4, then brush a 34cm x 22cm (or similar size) cake tin with a little oil and line with baking parchment. In a large mixing bowl, combine the flour, cocoa, sugar, raising agents and 1/2 tsp salt. In another mixing bowl, whisk the oil and eggs until combined, then whisk in 175ml milk.
Pour the wet ingredients into the dry and whisk until combined. Carefully pour over 150ml just-boiled water and mix until combined, then tip the batter into the tin and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in the tin.
For the topping, use electric beaters to whisk the butter until light and fluffy. Sift in the icing sugar and cocoa and stir until combined. Add the warmed milk and pinch of salt and beat on high for 1-2 minutes until silky and light. Spread over the cake and scatter with the chopped Mini Eggs.
If you don’t have time to make the topping, try using Cooks’ Ingredients Tanzanian Chocolate Icing instead.
Typical values per serving when made using specific products in recipe
Energy | 1,347kJ/ 322kcals |
|---|---|
Fat | 18g |
Saturated Fat | 6.4g |
Carbohydrates | 36g |
Sugars | 27g |
Fibre | 1.2g |
Protein | 3.8g |
Salt | 0.45g |
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