Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 12 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
Chocolate icing
- 200grams unsalted butter, at room temperature
- 1 cup icing sugar mixture
- 225grams Cadbury baking dark chocolate melts, melted, cooled
- 125grams unsalted butter, softened
- 1 cup caster sugar
- 1/4 cup Cadbury baking cocoa, sifted
- 1teaspoons vanilla essence
- 2 eggs
- 2 cups self-raising flour
- 1 cup water, boiled
- 225grams Cadbury baking milk chocolate melts, melted, cooled
- 114grams Cadbury mini eggs
Description
Chocolate lovers rejoice! This easy double chocolate mini egg cake is a delightful Easter indulgence that will impress loved ones.
Method
Step 1 of 5
Preheat oven to 170°C/150°C fan-forced. Grease and line a 20cm (base) deep round cake pan with baking paper. Using an electric mixer, combine butter with sugar until it is light and fluffy.
Step 2 of 5
Add cocoa and vanilla and mix well. Stir in eggs. Sift flour, then add half to the cocoa mixture and mix well. Add ½ cup boiling water and mix well. Repeat with remaining flour and water.
Step 3 of 5
Fold in milk chocolate. Pour into prepared pan. Bake for 45-50 minutes until well risen and cooked when tested with a skewer. Remove from oven and cool in pan. Transfer to a wire rack.
Step 4 of 5
To make icing, using an electric mixer, beat butter in a bowl until pale and creamy. Add sugar and beat until pale and fluffy. Stir in dark chocolate.
Step 5 of 5
Spread icing over cold cake. Decorate with mini eggs. Serve.
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.