Chocolate Mini Egg Cake

Ingredients

• 240g self-raising flour
• 2 tsp baking powder
• 4 eggs
• 390g caster sugar
• 2 tsp vanilla extract
• 230ml milk
• 4 tbsp butter
• 70g vegetable oil
• 140g softened butter
• 50g cocoa powder
• 230g icing sugar
• 70ml water
• 1 pack of chocolate fingers
• Mini Eggs

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 (1 tsp) 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 everythingis 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 (1tbsp) 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.