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 CHOCOLATE FRIDGE CAKE

Steps:

• Line a small rectangular baking tray or cake tin with baking parchment. If you don't have any, tin foil also works.
• Place the digestive biscuits in a strong freezer bag. Using a rolling pin, bash the biscuits to roughly smash them.
• Break or chop the milk chocolate and dark chocolate into chunks and place in a large microwave safe bowl. Add the butter and golden syrup.
• Heat in the microwave for short bursts of around 30 seconds, stirring in between, until the chocolate has almost melted. Be careful not to overheat or burn the chocolate.
• Once the chocolate is melted, stir with a spoon until all the ingredients are fully combined and the mixture is smooth.
• Pour the smashed digestive biscuits into the bowl and mix together until the biscuits are completely coated in the chocolate mixture.
• Add half of the mini eggs to the bowl and mix in with the rest of the ingredients.
• Tip the fridge cake mixture into your lined tin, spread it around and push it down with the back of the spoon to press it into the tin.
• Scatter the remaining mini eggs on top, then carefully push them all into the fridge cake, working quickly before it sets.
• Pop the tray into the fridge and leave to set for around an hour. Once the fridge cake has set hard, take it out and cut into pieces.