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
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.