Creme Egg Cake
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For the 7″ cake:
- 200g self raising flour
- 200g golden caster sugar
- 200g butter
- 50g cocoa powder
- 150g melted dark chocolate
- 4 medium free range eggs
For the buttercream:
- 250g butter
- 500g icing sugar
- Grape Violet Sugarflair food colour
- Tangerine Sugarflair food colour
- Splashes of milk
For the decoration:
- Fondant icing sugar
- Melted chocolate
- Creme Eggs
I love a Creme Egg. With it’s white, orange and chocolatey goodness, it’s the perfect indulgence. It’s actually rather clever marketing that you can only buy them for a few months a year, so if like me, you stockpile them for the rest of the months, this recipe is perfect not just to impress your guests this Easter but all year round!
With chocolate sponge, white and orange buttercream, drizzled fondant, melted chocolate and a mountain of Creme Eggs, this decadent dessert is sure to be a winner in your house.
In this recipe, I show you how to get perfect white buttercream, which is great for any occasion. The secret here is purple food colouring! Trust me. Although my big tip is to use proper concentrated food colouring. Not the watery stuff you can pick up in supermarkets. Sugarflair is an amazing brand that I have used in my kitchen and teaching studio for years and I swear by it. I’ve used both Grape Violet and Tangerine in this recipe.
You’ll also need a mountain of Creme Eggs! You can decorate with as many or as few as you like, for these kind of cakes, I tend to go with the more is more strategy!
Cream together the butter and golden caster sugar.
Next, add in your eggs and mix.
Then add the flour and cocoa powder.
Finally, add the melted dark chocolate.
Pour this mix into a lined 7″ round tin and bake at 140C for 1 hour 30 minutes or until a skewer comes out clean (Check after an hour). Once baked, leave to cool upside down on a sheet of greaseproof paper, not cooling rack, this ensures a nice flat top.
For the buttercream, we want a nice crisp white so start by beating your butter for 5 minutes to aerate it.
It should go pale in colour like so.
Next, add in the icing sugar and milk a splash at a time to achieve a creamy consistency.
To make it nice and white, take a violet colour (I’m using and recommend Sugarflair Grape Violet) and add a TINY amount using a cocktail stick. The purple neutralises the yellow but remember to add a TINY amount to start. We don’t want purple buttercream.
You will find the colour start to change and you will get a nice, white buttercream!
To prepare your cake, keep it upside down and with a cake leveller, cut the bottom third of your cake. Then repeat and cut halfway between your bottom third and the top.
The result will be three even layers.
Spread a nice, thick amount of white buttercream on the bottom layer. Then add the middle layer of cake on top and chill briefly while doing the next step.
Put the same amount of white you have just used in your cake in a separate bowl and colour orange. I’m using Sugarflair Tangerine.
Like so!
Then, take your cake out of the fridge and spread a nice thick layer of orange buttercream on top.
Finally, top with your ‘bottom’ layer of your cake! Doesn’t that look tasty!
To decorate, put fondant icing sugar in two separate bowls.
Mix water into the bowls to create a pourable consistency.
Using your orange colouring, colour one of the bowls of fondant icing and leave the other white.
Then, drizzle orange and white fondant and melted chocolate on top to look like many Creme Eggs have melted on top! Then decorate as desired. I’ve used full sized and mini Creme Eggs!
And there you have it! The perfect chocolate cake for your table this Easter!
Give it a try and let me know how you get on either on Facebook, Twitter or Instagram.
Happy Easter and happy baking!
Britt xo
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