Chocolate Cadbury Creme Egg Cake; a towering, rich and moist chocolate cake dripping with Creme Egg style icing and piled with gooey Cadbury Creme Eggs.
Messy cakes are the best cakes.
Is that just my defence for how gloriously messy this cake turned out? Yes. I’m not apologising for it though.
This mahoosive cake was the product of some greedy Easter baking. I wanted a big old cake, inspired by the timeless Cadbury Creme Egg, and I wanted it to look “WOW!” Whether that “wow” was achieved by its size and tempting appearance, or just how bloody sticky it was, didn’t bother me.
I baked this Chocolate Cadbury Creme Egg Cake in my favourite Bundt tin, and waited 24 hours before Jackson Pollocking the living daylights out of it. Leaving cakes – such as chocolate cakes, spice cakes, or banana cakes – for a day before serving up is great for allowing the flavour and moisture to deepen. Kinda like how leftover curry always tastes better than it did the first time round!
Splattering it with my favourite cheap water-icing, piling it with Creme Eggs, and packing it up safely in a plastic tub, I toddled to work feeling smug and hungry. Stopping off at Muchacho, the undisputed best Mexican eatery in Aberdeen, to take advantage of their new Taco Tuesday offer first, of course. Sweet potato, black bean, guacamole and feta cheese tacos are not to be missed! I arrived at work, cake in hand, to find that every single person in the building was standing outside in the cold due to a fire. Oh… ok.
Thankfully, after waiting for almost an hour outside in the icy Scottish air, my colleagues were extra hungry and in need of Chocolate Cadbury Creme Egg Cake when we were allowed back into the office. The whole thing was happily devoured before lunch breaks were finished. I don’t really know if that’s a testimony to the quality of this cake, or the neediness of cold, hungry people. Either way, I’m sharing that information.
This Chocolate Cadbury Creme Egg Cake really is a great Easter bake. Moist yet fluffy chocolate cake, splattered with a simply sweet icing, and adorned with sliced, chopped and smashed Creme Eggs. Whether it’s for dessert after a roast dinner on Easter Sunday, or just to use up all the leftover Crème Eggs you have, you’re bound to love it.
For full recipe and instructions, just scroll a little further.
Scroll down for the full recipe for this Chocolate Cadbury Creme Egg Cake.
I hope you guys love this cake if you make it, and that you have a lovely chocolate-filled Easter weekend!
Chocolate Cadbury Creme Egg Cake
Chocolate Cadbury Crème Egg Cake; a towering, rich and moist chocolate cake dripping with Crème Egg style icing and piled with gooey Cadbury Crème Eggs.
Notes
BE A MAVERICK: this cake would be equally delicious with some melted chocolate drizzled alongside the icing!
Ingredients
For the chocolate cake:
- 400g (26 tbsp) soft butter or margarine
- 350g (2 cups) soft dark brown sugar
- 1 tbsp vanilla extract
- 5 large eggs
- 320g (2 ½ cups) self-raising flour
- 80g (½ cup) cocoa powder
- 100ml (⅓ cup) full fat milk or yoghurt
- Pinch of salt
For the Crème Egg decoration:
- 300g (1 ½ cups) icing sugar
- Orange or yellow food colouring
- Cadbury Crème Eggs
Instructions
For the chocolate cake:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and thoroughly grease your Bundt tin with cooking oil or non-stick baking spray.
- In a large bowl, beat together your soft butter, brown sugar and vanilla until fluffy.
- Add your eggs one at a time, beating well between each to incorporate them fully.
- Add your flour, cocoa powder, milk/yoghurt and salt to the mixture, stirring gently until you have a smooth chocolate cake batter.
- Pour your batter into the prepared tin, smoothing off the top.
- Bake in the preheated oven for 45-60 minutes, or until risen, and a skewer inserted into the centre can be cleanly removed. Mine took around 55 minutes.
- Once baked, allow to cool in the tin for at least 30 minutes before tipping out onto your serving plate.
- Allow to cool completely before decorating. The wait is worth it!
For the decoration:
- Divide your 300g of icing sugar between two small bowls.
- Add just enough water to each to make a runny but not watery icing, you shouldn’t need more than 1-2 tbsp of water for each bowl.
- Add your food colouring to one of the bowls, you want a nice inviting egg-yolk colour!
- Spoon the two different icings all over your cake in whichever way you like. It should look like the splattered centres of a Crème Egg!
- Now fill the centre hole of the cake with some whole, sliced or smashed up Crème Eggs. Dot a few around the edges of your cake too if you like.
- Now just messily slice up and enjoy!
