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Image for Recipe - Mini Eggs Easter Cake

Mini Eggs Easter Cake

Image for Recipe - Mini Eggs Easter Cake
  • Time preparation 25, plus chilling
  • cook time 20 - 25 minutes
  • Serve Serves 12

This cake is the perfect showstopping dessert for your Easter table

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

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.

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.

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