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