Baking

Mini Eggs Easter Cake

Mini Eggs Easter Cake
This cake is the perfect showstopping dessert for your Easter table

25, plus chilling prep, 20 - 25 minutes cook

Serves 12

Ingredients

175g butter, softened

175g soft brown sugar

3 medium free-range eggs

150g self-raising flour

30g cocoa powder

For the chocolate frosting

80g smooth peanut butter

4 tbsp maple syrup

3 tbsp cocoa powder

2 tbsp skimmed milk

A few drops of vanilla extract

For the chocolate nest

100g Cadbury Bournville chocolate

50g shredded wheat

12 Cadbury Mini Eggs

Method

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 18cm sandwich tins and line them with baking parchment.

Using a food mixer or a hand-held electric whisk, beat the butter and sugar until light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.

Sift in the flour and cocoa powder and mix on a low speed until everything is well combined. Add the milk and beat the mixture until it is smooth.

Divide the mixture between the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they are well risen and a thin skewer inserted into them comes out clean. Leave to cool in the tins.

To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

Recipe taken from The Cadbury Mini Eggs Cookbook (HarperCollins, £9.99)
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