250g c sugar
250g S/R flour
1 tsp baking powder
1tsp bicarb
60g cocoa
3 eggs
150mk whole milk
150ml sunflower oil
1 shot of espresso made up to 100 ml with boiling water
Buttercream
500g icing sugar
250g butter or 200g Stork Butter
Dot of food colouring
To Finish
3-4 tbsp of Cadburys chocolate spread
200g Cadbury mini eggs
200g Tesco mini mini eggs
Preheat the oven 170˚c
In a large bowl mix all of the above ingredients together except for the coffee and water beat until smooth and glossy. Slowly incorporate the coffee and water then pour into 3 x 20cm prepared sandwich tins bake in a preheated oven for 22-25 mins. Cool on wire racks until completely cold.
If the cakes have domed gently push down with the palm of your hand to flatten them. Place one of the cakes on a serving plate, cover the surface with half of the chocolate spread. Using a 2 & 1/2 inch cutter cut a circle from the centre of the second cake and place onto the first. Cover with a half of the chocolate spread and fill with the cadburys mini eggs. Place the final cake on top and chill for 30 minutes.
Whip together the icing sugar and butter with a little food colour of your choice for about 6 minutes.
Split the buttercream in two and cover the chilled cake with half. Cover the remaining buttercream with clingfilm and chill the cake for at least half an hour.
Once the butter-creamed cake is firm add the final layer of buttercream and decorate with the Tescos mini eggs. I also added a topper into the centre of my cake, this was part of a Sainsbury Easter Egg Hunt set.
To Make this cake follow the instructions above
surround the cake with 35 standard flakes
and tie with a ribbon.
I filled each layer with BC as well as the
chocolate spread.
To include the piped details you'll need
to double the buttercream
ingredients.
