Looking for a fabulous showstopper cake for your family and friends this Easter? Your search could be over!
I am more of a savoury person, with cheese high on my list of savoury snacks and treats; but, I DO love to make a nice big family-sized chocolate cake for special occasions, and Easter is just one of those times when a chocolate cake ticks all the culinary boxes! So, when I was thinking about what kind of cake I would make this year, for our Easter tea time table, I decided to turn to the latest trend for baking with Cadbury’s Creme Eggs.
On doing some research about baking with Creme Eggs, I uncovered some amazing ideas; it appears the whole baking world has gone mad for baking with Creme Eggs this year, and I have seen Creme Egg Fudge
, Creme Egg Cheesecakes
, Creme Egg Brownies
, Creme Egg Pancakes
and even Creme Egg Doughnuts
too! I also discovered a wonderful resource of Creme Egg recipes here, and be warned; some of the recipes are savoury! 17 Scrumptious Ways To Eat A Creme Egg
. It seems that although the most popular recipes that use these iconic chocolate eggs are brownies, and cupcakes, there wasn’t a large celebratory cake to be seen.
Based on my research, I decided to bake a big chocolate cake, and then came the question of should I add the Creme Eggs to the baking batter, and bake them with the cake sponges, or should I add them afterwards. On doing a bit more research, I discovered that that eggs can become quite unstable when baked, and as I wanted a pretty cake for the Easter tea time table I decided (on this occasion) to add them as decorations, which worked perfectly as you will see from the photos. As well as adding the eggs, I also went for a cream cheese filling and frosting and used a very popular chocolate cream cheese spread.
This cake serves 8 very greedy people, or 12 more refined and less greedy people, and one word of warning; you HAVE to be an avid chocoholic to eat this cake, as it is very rich with its cocoa and chocolate chip sponge, white chocolate drizzle and the Creme Eggs of course! It will make a FABULOUS show stopping cake for your family this Easter, and next on my Creme Egg baking quest is a batch of Creme Egg muffins that I am also experimenting with this year! Have a wonderful Easter and do let me know what you think of my cakey masterpiece, and if you decide to make it this Easter.
Creme Egg Chocolate Drizzle Cake
(8 to 12 slices)
225g butter, softened
225g caster sugar
4 large free-range eggs mixed with 2 tablespoons full fat milk
175g self-raising flour
40g cocoa powder
25g milk chocolate chips, or grated milk chocolate
1 teaspoon vanilla extract
300g Philadelphia chocolate cream cheese
40g white chocolate, melted
4 to 6 Cadbury’s Creme Eggs, cut in half (I used 4 for 8 halves)
White and milk chocolate buttons or chocolate chips (I used Godiva chocolate pearls)
1. Pre-heat oven to 180C/375F/Gas mark 4. Butter 2 x 20.5cm (8”) sandwich tins and line the base with some baking paper.
2. Place all of the cake ingredients in a food mixer, or a bowl if using a hand mixer and mix on low for 2 to 3 minutes, before turning to high and beating for 1 minute. You will have a light and fluffy cake batter.
3. Divide the cake batter between the two prepared tins and smooth the tops with a spoon. Bake for 20 to 25 minutes, or until the cakes are well risen and a toothpick or skewer when inserted in the middle of the cakes comes out clean.
4. Leave the cakes to cool for 2 minutes in the tin before carefully turning them out on to a wire rack; allow to go cold before decorating them.
5. Place one cake half on a serving platter and spread half of the chocolate cream cheese over the cake; place the second cake on top and spread the remaining chocolate cream cheese over the top as frosting. Drizzle the melted white chocolate over the top and then arrange the Creme Egg halves around the cake in a circle before scattering the chocolate buttons over the top.
Inspired? For more delicious Easter recipes visit Great British Chefs collection.