This wow-factor cake is all about the choccy eggs
Cook: 55 Mins
Serves: 40
Price: 58p per serving
Nutritional Information
Each 92g serving contains
Energy
1770kj
423kcal
1770kj
423kcal
21%
Fat
23.9g
23.9g
High
34%
34%
Saturates
14.7g
14.7g
Med
74%
74%
Sugars
38.6g
38.6g
High
43%
43%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1924kj/460kcal
Typical energy values per 100g:
1924kj/460kcal
Ingredients
For the sponge
450g self raising flour
2 level tsp baking powder
375g butter, softened, plus extra for greasing
375g caster sugar
6 large eggs
2tbsp milk
Grated zest 2 oranges
For the icing/decorations
300g butter, softened
600g icing sugar
3tbsp cocoa powder
1tbsp milk
4 x 270g Cadbury mini egg Family Pack bags
Method
1
Preheat the oven to 180C/ 160C Fan/ Gas 4. Grease and line the bases of 3 straight-sided 20cm round cake tins.
2
Put all the cake ingredients in a large bowl and beat with an electric hand-whisk for 2-3 mins until light and fluffy. Divide between the tins, level
the surface and bake for
25 mins or until the top springs back when pressed lightly and a skewer inserted in the centre comes out clean. Allow to cool for
10 mins in the tins and then completely on a wire rack, so the buttercream won’t melt when you spread it on.
3
Make a basic buttercream by beating together the 300g butter and the icing sugar until pale and fluffy.
4
Put half of the buttercream in a bowl. Add the cocoa and milk and stir until smooth.
On a serving plate, use the chocolate buttercream to sandwich the 3 cakes in a triple layer. Spread the plain buttercream over the top and sides of the cake.
5
Shortly before you serve the cake, press the mini eggs into the icing to decorate