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4.8 from 27 votes

Creme Egg Chocolate Cake - moist and delicious!

Creme Egg Chocolate Cake is so moist and delicious and sure to be a big hit!

Prep Time
15 mins
Cook Time
15 mins
Total Time
51 mins
Servings: 10
Course: Dessert
Cuisine: British

Ingredients

  • 185 g plain flour
  • 2 tbsp cocoa
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 140 g / 5 oz Castor sugar
  • 2 tbsp golden syrup
  • 2 large eggs
  • 150 ml light olive oil
  • 150 ml milk
Chocolate Frosting
  • 60 g butter
  • 42 g cocoa
  • 4 - 5 tbsp milk approx
  • 170 g icing sugar sifted
Decoration
  • 5 Cadbury Creme Eggs

Instructions

    Cup of Yum
  1. Preheat the oven to 170ºC.
  2. Grease and line 2 x 20 cm cake tins with baking paper.
  3. Pour the oil and milk into a jug.
  4. Break the eggs into a small bowl and whisk.
  5. Sieve the flour, cocoa, bicarbonate of soda and baking powder into a large mixing bowl.
  6. Make a well in the centre and add sugar and syrup.
  7. Gradually whisk in the eggs, oil and milk and beat well to make a smooth batter.
  8. Pour into the cake tins, weighing to check they are equal.
  9. Place in the middle of the oven and bake for 30 to 35 minutes until the cakes spring back when lightly pressed.
  10. Turn the cakes out onto a wire cake rack and leave to cool.
  11. Make the chocolate icing to sandwich and decorate the cake.
  12. Melt the butter in a small saucepan.
  13. Stir in the cocoa and cook very gently for a minute, then take off the heat.
  14. Stir in the icing sugar and enough milk to make the desired spreadable consistency.
  15. Spread a third of the icing over one cake, lay the second on top and pour the remainder on top and spread over the top and sides using a palette knife
  16. Next chop up the Creme Eggs and scatter over the top.
  17. Store in an airtight container, will keep for at least 3 days.