- 175 g self raising flour
- 175 g caster sugar
- 175 g soft butter
- 1 rounded tsp baking powder
- 3 large eggs
- 2 rounded tbsp Cadbury Drinking Chocolate
- 1 small bar of Cadbury Dairy Milk
- 1 bag of Cadbury Mini Eggs
- 100 g soft butter
- 225 g icing sugar
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- PREP TIME 60 min
- COOK TIME 60 min
Heat oven to 160 ºC (fan) 180 ºC/Gas Mark 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking paper, then lightly grease the paper.
Blend the Cadbury Drinking Chocolate powder with 4 tbsp of hot water in a large mixing bowl.
Add the flour, sugar, butter, baking powder and eggs to the bowl, and beat well for 2 minutes until smooth and blended.
Divide the mixture between the two tins, and bake for 20–25 minutes. Once the tins are cool enough, remove the cakes and allow them to fully cool on a wire rack.
Whilst the cakes are cooling, blend the 100g soft butter with the sieved icing sugar. This makes a lovely contrasting white buttercream to spread between the two sponges and on the top.
And finally decorate this delicious Easter cake with lots and lots of grated chocolate and as many Cadbury Mini Eggs as you like!
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING