Everyone loves Easter. It’s a time to get together with friends and family, and most importantly – eat lots of chocolate! I always remember Easter egg hunts as a child, however Dean told me one Easter that he’d never been on one! So I decided to surprise him that year and as we found out, you are never to old to go on an Easter egg hunt! He loved it.
Mini eggs are a huge favourite of ours and we thought it would be great to make a showstopper cake with them. This cake is great to make as it’s incredibly simple but looks fantastic and is bound to go down well with friends and family. We took ours round to my friends’ and they liked it that much they had seconds!
There’s a danger with a cake like this of ending up too sweet, so the good news is that the cake itself doesn’t have too much sugar and therefore balances out the rest. We also made the frosting using milk chocolate rather than dark, preventing it from being bitter and to match the chocolate fingers and mini eggs.
Mini Egg Easter Cake
Ingredients
- 2 90g packets mini eggs
- 2 140g packets chocolate fingers
- 115 g unsalted butter
- 115 g caster sugar
- 2 eggs (at room temperature)
- 100 g self-raising flour
- 15 g cocoa powder
- 1 tbsp milk
Milk chocolate frosting
- 125 g unsalted butter
- 140 g icing sugar
- 90 g good quality milk cooking chocolate
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / gas 4. Line the bottom of a 5 inch tall baking tin and grease the sides.
- Cream the butter and the sugar together (I like to use and electric mixer such as a Kitchen Aid). Beat the eggs together, adding them to the butter and sugar mixture a bit at a time and continue to whisk together.
- Sieve the flour and cocoa powder into the bowl and fold into the mixture.
- Add 1 tbsp of milk and mix.
- Transfer to the baking tin, place into the oven and bake for 30-40 minutes (depending on your oven).
Milk chocolate frosting
- Melt the chocolate in a bowl suspended over a pan of simmering water. Allow to cool slightly.
- Whisk the butter to a cream.
- Sieve in the icing sugar and whisk them together.
- Then add the melted chocolate and mix it all together.
Assemble the cake
- Take the cooled cake and carefully slice the domed top off of the cake to provide a flat surface. Slice the cake in half and place the bottom section onto a board, using a small dollop of frosting to secure it in place.
- On top of the bottom half add a generous helping of the frosting and smooth down with the palette knife.
- Place the top half on and proceed to spread the frosting all over the cake, covering it entirely.
- Now add the chocolate fingers. Work your way round the cake, pressing them lightly into the frosting to hold them in place.
- Lastly add the mini eggs. Working from the outside in, place the eggs in alternating colours so that you create rings.
- Decorate with a yellow ribbon and serve.
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