Creme Egg Cake
Creme Egg Cake - A very chocolatey chocolate cake, with smooth white chocolate buttercream and plenty of Cadbury Creme Eggs.
For the chocolate cake
- 200 g self-raising flour or 190g or plain flour and 2½ tsp baking powder
- 40 g cocoa powder
- 230 g caster sugar
- 4 large eggs
- 230 g soft margarine you can also use softened unsalted butter too
- ¼ tsp vanilla extract
- 100 g milk chocolate choose something from the baking aisle in the supermarket as it will cope well with the heat in the oven without going grainy.
- 2 tsp milk
For the white chocolate buttercream
- 250 g butter soft at room temperature
- 250 g icing sugar
- 150 g white chocolate
- A little milk
- 9 Creme Eggs Six for the top and three for the middle
- Orange gel food colouring optional - to add an orange swirl in the buttercream
Make the chocolate cake
Pre-heat your oven to 160ºC/140ºC fan.
Line your tins (2x 20cm sandwich tins) with liners or greaseproof paper.
Melt the milk chocolate (100g). I melt mine in short bursts in the microwave (20 seconds), but you can also use a bain marie or a pan over a very low heat.Set aside to cool. Put all of the cake ingredients except for the melted chocolate into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 230g soft margarine, ¼ tsp vanilla extract, 2 tsp milk) mix on a low speed until fully combined. Add the melted chocolate and mix to combine.
Divide the mixture evenly between the two tins and spread it out so it’s pretty even (it doesn’t have to be perfect as it’ll even out in the oven, but roughly flat is good).
Put the tins into the oven and cook for 30 minutes. After 30 minutes put a skewer in the middle and check if it comes out clean. If it does, it’s done, if not pop it back in for a couple more minutes and check again.
Once cooked, remove the cakes from the oven and leave them to cool in the tins for 10 minutes.
After 10 minutes, remove the cakes from their tins and pop them onto a wire rack to cool completely before decorating.
Make the white chocolate buttercream
Build your cake
Slice six of your Creme Eggs in half (see my tips below the recipe for getting a clean cut). Roughly chop the remaining three Creme Eggs.
Place the bottom half of your chocolate cake onto your serving dish. Put half of the white chocolate buttercream on top and smooth with a small palette knife or the back of a spoon until the cake is evenly covered. Add the three roughly chopped cream eggs over the buttercream. Place the second layer of chocolate sponge on top, then add half of the remaining buttercream and spread it evenly.(Optional) Use a toothpick or skewer to swirl a little orange gel food colouring into the remaining buttercream. Fit a piping bag with a star nozzle (I use a JEM1B nozzle) and then pipe twelve stars of buttercream around the edge of the cake. If you don't want to pipe then simply spread all of the remaining buttercream on top of the cake, before adding the Creme Eggs.
Place a Creme Egg half on top of each buttercream star and serve. I recommend adding the Creme eggs to the top just before serving as if they are tilted, the fondant centre will start to drip (although this does create quite a cool drip effect around the cake if it's left for a couple of hours which also looks good!).
Calories: 776kcal | Carbohydrates: 84.9g | Protein: 7.6g | Fat: 45.1g | Saturated Fat: 22g | Sodium: 238.4mg | Fiber: 1.6g | Sugar: 70.8g