I’ll be straight with you – I was trying to come up with a more interesting name for this cake, but then I thought I’d just say what it is: a big chocolatey sponge covered with enough mini eggs to feed a horde of children. It’s the perfect thing to serve at teatime on Easter Sunday, after the big post-roast walk (if necessary, use as a bribe to keep the aforementioned kids walking).
A few notes, first of all – if you’ve made one of my cakes before, you’ll know that I use my mum’s foolproof method, which is to weigh the eggs, and then add the same weight of margarine, sugar and flour. This means that no matter what size the eggs are, the cake will be perfectly moist and fluffy. The second thing is that I always use margarine rather than butter for baking, because I think it gives you a lighter cake. Finally, if you haven’t come across Fluff before, it’s an American marshmallow spread in a jar. I like to add it to my buttercream for cakes like this because it makes it very light and easy to spread.
Chocolate Mini Egg CakePrint Recipe
- For the cake:
- 3 large eggs
- Approximately 180g margarine
- Approximately 180g granulated sugar
- Approximately 180g self-raising flour
- ½ tsp baking powder
- For the icing:
- Approximately 250g margarine
- Approximately 200g icing sugar
- 2 tbsp cocoa powder
- 3 tbsp Fluff
- To decorate:
- A ‘family bag’ of mini eggs – they’re about 300g
First of all, preheat the oven to 200°C (180°C fan). Weigh the eggs, in their shells, then crack into the bowl and mix with the margarine, then the sugar, and finally the flour and baking powder. You should have a lovely smooth, pale yellow mixture. Grease a pair of sandwich tins and line the bottoms with greaseproof paper, then divide the mixture between the two and spread out roughly (don’t worry about making it too neat, just get the mixture to the edge all the way round). Place in the oven and bake for about twenty minutes.
Once the time is up, test the cakes with a fork (when you prick them in the middle the fork should come out clean), allow to cool in the tins for a few minutes, then turn out onto a wire rack and allow to cool completely.
When the cake is completely cold, you can go ahead and decorate it. To make the buttercream, beat the margarine and icing sugar together until you have a nice smooth mixture. It should be slightly less sweet than you would usually make it, as the Fluff will add extra sweetness. Put the cocoa powder in next and finally the Fluff, and have a taste to make sure it’s all perfectly delicious (you might need to add a little more sugar, for sweetness, or cocoa, for chocolateyness, depending on your preference).
First, top one of the cake halves with buttercream and spread out neatly. Don’t be tempted to put too much in, as the finished cake will have a lot of icing on it. Place the other cake on top, and then spread the remaining buttercream over the top and sides. You should have just the right amount, provided you don’t make it too thick.
Finally, arrange the mini eggs as shown (remembering to try one or two for quality control purposes). Serve with a big mug of tea.