Creme egg chocolate drizzle cake

by Karen Burns-Booth
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8
60 minutes

Ingredients

  • 225g of butter, softened
  • 225g of caster sugar
  • 4 free-range eggs, mixed with 2 tablespoons full fat milk
  • 175g of self-raising flour
  • 40g of cocoa powder
  • 25g of milk chocolate buttons, or grated milk chocolate
  • 1 tsp vanilla extract
  • 300g of cream cheese, chocolate flavour
  • 4 Creme Eggs, cut in half
  • white chocolate chips
  • milk chocolate chips

Method

1
Preheat the oven to 180°C/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 2–3 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 prepared tins and smooth the tops with a spoon. Bake for 20–25 minutes, or until the cakes are well risen and a toothpick or skewer 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 onto a wire rack. Allow to cool completely before decorating them
5
Place 1 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
6
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