Karen Burns-Booth’s Creme Egg Chocolate Drizzle Cake


This showstopper of a cake is bound to impress family and friends. Decadence at its finest, it’s ideal for a deliciously sinful slice.

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

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.
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.
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.
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.
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.
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.

Recipe courtesy of Karen Burns-Booth. See here for more.

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