Chocolate Mini Egg Cake
Serves: 8-10 | Prep: 1 hr | Bake: 35 mins
Ingredients:
240g self-raising flour
2 tsp baking powder
4 eggs
390g caster sugar
1 tsp vanilla extract
230ml milk
4 tbsp butter
70g vegetable oil
Chocolate Frosting:
140g softened butter
50g cocoa powder
230g icing sugar
70ml water
1 tbsp vanilla extract
Method:
1. Preheat oven to 190°C/170°C fan, then
grease and line two 9" round cake pans.
2. Using an electric mixer, beat the eggs, sugar,
and vanilla for 4-5 minutes until pale
and fluffy.
3. Sift in the flour and baking powder and fold
into the mixture just enough to combine.
4. Warm the milk in a saucepan and add butter
until melted, then add it slowly into the batter,
mixing at low speed until everything
is combined.
5. Divide the mixture between the two cake tins
and bake for 25-30 minutes until the sides
begin to shrink away from the tin. Allow to
cool for 10 minutes in the tins before placing
them on a wire rack to cool completely.
To make the frosting:
1. Mix the butter using an electric mixer on
medium-high speed for five minutes until
light and fluffy.
2. Sift the cocoa powder and icing sugar and
gradually add to the butter while mixing
constantly.
3. Once all is combined, add the water and vanilla
extract and whisk for 5-10 minutes (it should
easily spread, if not add a little more water
and mix).
4. Once the cakes are fully cooled, sandwich
them together with some frosting spread.
5. Spread the remaining frosting on the top and
sides of the cake.
6. While the frosting is still soft and acts like
glue, line the chocolate fingers around the
side of the cake.
7. Fill the top of the cake with Mini Eggs to
complete it.
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To Decorate:
1 pack of chocolate fingers
Mini Eggs
SuperValu
CASTER
SUGAR
Soug
80c
SuperValu Caster Sugar
500g - €1.60/kg
REAL FOOD | EASTER 2023 | 19