How to make a Creme Egg chocolate cake
Want to have the most moorish, heavenly sinful chocolate overloaded creme egg chocolate cake ever this Easter? We have been experimenting to create such a recipe and you will not be disappointed!
We have even come up with the gooey scrumptious soft centre and I assure you it's the closest thing you going to get to the real deal!
To make the most delicious and mouthwatering chocolatey Easter cake you will need:
Serves 8-10 people / Preparation time 30 minutes / Cooking time 30 minutes approx
- 100g milk chocolate
- Bag of mini creme eggs
- 70g chocolate cocoa
- 200g self raising flour
- 120g soft butter
- 300g caster sugar
- 3 large eggs
- 50ml milk
- 8 tbsp boiling water
- 8 fl oz double cream
- 100g icing sugar
- 20g butter
- yellow & red food colouring
- 3-4 tbsp Golden syrup
- milk and double cream (to mix to preferred consistency FYI we eyeballed it)
- 100g icing sugar
- 100g melted chocolate
- 50g cocoa powder
- 30g butter
- drop of double cream
- bag of mini creme eggs
- 5 large creme eggs
It has a large amount of ingredients and a bit of patience is needed creating this mass of chocolate goodness.
How to make the creme egg chocolate cake
Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line the bases.
Measure the cocoa into a bowl, add the boiling water and mix until smooth. Melt 100g milk chocolate and a couple of chopped mini creme eggs and add to the mixture.
Add the remaining ingredients and mix until combined, sieving the flour and mixing well, we did this by hand with a wooden spoon and a whisk but can be done with an electric mixer.
Divide the chocolate cake mixture between the prepared tins.
Bake in the pre-heated oven for about thirty minutes until well risen and shrinking away from the sides of the tin. You can test if it is fully baked by placing a knife inside and seeing if it comes out clear this indicates the cake is fully cooked.
To make the centre use 100g (or more if you would like a thicker filling) icing sugar and add some milk, double cream, golden syrup and a small amount of butter and mix until softened. We didn't measure the milk and double cream and mixed until we were satisfied with the consistency.
Divide the mixture into two bowls and add small drops of yellow and red food colouring into one bowl and mix until you have a yellow-orange mix. Spread the white creme on to the top of one cake top and then add a round circle of the yellow-orange mix to the centre. Place the second cake on top of the creme middle mixture creating a sandwich cake.
To make the icing, melt the chocolate and add to the icing sugar and other ingredients mix and whip until soft, smother over the entire cake.
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