Well Easter is finally here, and all the chocolate goodness that goes with it. The shops are full to the brim with so many chocolate eggs in all sizes and flavours. I think Tayto even brought out a cheese & onion flavour one this year!! My son put in a special request for that one!!
Easter wouldn’t be Easter in my house without my Cadbury Cream Egg Easter Bake. It’s become a family tradition. Even though Cadbury have changed the recipe of their cream egg, I really don’t think it’s made much difference to the chocolate, not if the assortment of cream egg bakes appearing everywhere is anything to go by. We even had a pop up Cream Egg Cafe open in Dublin this year. Check out the great article Lovin Dublin did here.
Surprise surprise I’ve decided to go with a chocolate cake this year. I’m using my favorite baking tin“the bundt”. This tin is perfect for the nest shape I’m going for. It’s a very easy recipe which gives you a rich chocolate cake. I’ve split it in half and filled it with a mascarpone whipped cream. On the top will be two Cadbury cream eggs nestling in all that chocolate deliciousness. I know it’s super luscious but it is Easter
I coloured half the cream orange/yellow. I also coloured the white chocolate I used for the drizzle.
A little tip you have to use a special “candy”colouring to colour chocolate. The normal food colouring won’t work. Wilton make a box with 4 colours. This is the one I use, it works brilliantly.
I’ve topped it off with chopped up Cadbury Cream eggs. It was a huge hit with the kids and the neighbours. I got 12 slices out of this cake, a little goes a long way with this one.
- 300g caster sugar
- 180g plain flour
- 50g good quality cocoa powder
- 1tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 250ml milk
- 100g butter, melted
- 2 tsp vanilla extract
- 250ml boiling water
- 1 tub mascarpone cheese
- 250ml cream
- 30g icing sugar
- 1tsp vanilla extract
- Orange food colouring
- 200g white chocolate
- Orange “Candy” colouring
- 3 cadbury crème eggs (broken up)
- Preheat the oven to 180C/350F
- Spray the inside of the bundt tin with a baking spray or brush with melted butter
- Sift the sugar, flour, cocoa, baking soda, baking powder, salt into a bowl
- In the food processor, mix the eggs, milk, oil , then add the dry ingredients slowly, a spoonful at a time. Lastly, mix in the boiling water and mix gently
- Bake for 45mins or until a skewer comes out clean. Leave to cool for 20mins before removing cake from tin. Leave cake to go cold on wire tray.
- Whip mascarpone, cream, sugar and vanilla together until thick enough to pipe.
- Take ½ amount of cream and add a little orange colouring till you get a Cadburys cream egg colour and put cream & “orange cream” into 2 piping bags with an icing nozzle
- Split the cake in half and pipe both creams in swirls on ½ cake, sandwich with the other half.
- Melt the white chocolate, remove half into a separate bowl and colour with the “CANDY” ORANGE COLOURING. Drizzle both colours over the cake to give a nest effect.
- Break up Cadburys Cream Eggs and place on top of Bundt
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