Mini Egg Chocolate Fridge Cake Recipes

MINI EGG CHOCOLATE CAKE!

Steps:

• Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper.
• Beat your Butter and Sugar together for a couple of minutes until light and fluffy!
• Add in your Flour, Cocoa Powder, Baking Powder and Eggs and beat again till a delicious cake mixture is formed.
• Split evenly between your cake tins, and bake in the oven for about 25-30 minutes. Can take less or more time, depending on your oven.
• Check the cakes are cooled with a skewer! Leave to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
• Make sure your butter is at room temperature, and beat on its own for about 5 minutes to really loosen it.
• Add in the Icing Sugar roughly 1/3 at a time, and beat fully.
• Add in your vanilla and beat till smooth - I will beat it for about 3-4 minutes to really fluff it up.
• Split the mixture evenly between three bowls - make one purple, one pink and leave the last as it is for yellow/white.
• Get your first sponge, and spread/pipe over your first colour. Sprinkle on some crushed mini eggs if you like!
• Get your second sponge and repeat till you have your top sponge!
• Add on your last colour, and decorate how you like - use any leftover buttercream, or whatever you fancy and add on as many Mini Eggs as you prefer with some cute sprinkles!

MINI EGG CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
• For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
• While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined - don't overbeat or the icing will become runny.
• Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
• Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.