zoom Martha Collison's chocolate broken egg cake
  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's chocolate broken egg cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Martha Collison's chocolate broken egg cake

    • Preparation time: 1 hour to 1 hour 30 minutes, plus chilling

    Serves: 12 - 14


    250g plain flour
    200g caster sugar
    150g light brown soft sugar
    75g cocoa powder
    2 tsp bicarbonate of soda
    125g butter, melted
    284ml tub buttermilk
    150ml milk
    2 medium eggs

    For the icing:
    200g unsalted butter
    200g icing sugar
    50g cocoa powder
    50ml milk

    To decorate:
    2-3 x 90g packets mini eggs
    Several large Easter eggs, mini bunnies or miscellaneous chocolate
    Several filled eggs (eg. Cadburys Crème Eggs or caramel filled eggs)


    1. Preheat the oven to 160°C, gas mark 3 and grease 3 x deep 18cm cake tins thoroughly with butter and base line with baking parchment.

    2. Put the plain flour, caster sugar, brown sugar, cocoa powder and bicarbonate of soda into a large bowl and whisk to combine. Melt the butter in a small saucepan.

    3. Whisk the buttermilk and milk into the melted butter and then beat in the eggs.

    4. Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. Scrape the cake mixture into the prepared cake tins and smooth the top with a spatula.

    5. Bake for 25-30 minutes in the preheated oven until risen and a skewer inserted comes out clean. Allow the cakes to cool completely before icing.

    6. To make the icing, place the butter into a large bowl and beat briefly to loosen it up. Add half the icing sugar and beat with an electric whisk to combine, then add the remaining icing sugar, cocoa powder and milk and beat for 5-10 minutes until really light and fluffy.

    7. Assemble the cake, with a layer of icing in between each layer of sponge, on a round cake board or small plate. Apply a thin layer of icing around the sides of the cake, keeping the top un-iced, then chill for 20-30 minutes to set.

    8. Use a pestle and mortar to crush the Easter chocolates into small chunks, then tip into a large baking tray. Apply another layer of icing to the sides of the chilled cake, then place a circle of baking parchment on the top. Holding the top and bottom of the cake, roll the sides in the crushed chocolates so they stick into the edges. When you are happy with the coating, place onto a cake stand.

    9. Cover the top of the cake with the remaining icing, then carefully slice the filled eggs in half and place onto the top to decorate. This cake will keep for 3-4 days once iced.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars