Ingredients
The following ingredients have 10 Servings
- 185 g plain flour
- 2 tbsp cocoa
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 140 g / 5 oz castor sugar
- 2 tbsp golden syrup
- 2 large eggs
- 150 ml light olive oil
- 150 ml milk
- 60 g butter
- 42 g cocoa
- 4 - 5 tbsp milk (approx)
- 170 g icing sugar (sifted)
- 5 Cadbury Creme Eggs
Instruction
- Preheat the oven to 170ºC.
- Grease and line 2 x 20 cm cake tins with baking paper.
- Pour the oil and milk into a jug.
- Break the eggs into a small bowl and whisk.
- Sieve the flour, cocoa, bicarbonate of soda and baking powder into a large mixing bowl.
- Make a well in the centre and add sugar and syrup.
- Gradually whisk in the eggs, oil and milk and beat well to make a smooth batter.
- Pour into the cake tins, weighing to check they are equal.
- Place in the middle of the oven and bake for 30 to 35 minutes until the cakes spring back when lightly pressed.
- Turn the cakes out onto a wire cake rack and leave to cool.
- Make the chocolate icing to sandwich and decorate the cake.
- Melt the butter in a small saucepan.
- Stir in the cocoa and cook very gently for a minute, then take off the heat.
- Stir in the icing sugar and enough milk to make the desired spreadable consistency.
- Spread a third of the icing over one cake, lay the second on top and pour the remainder on top and spread over the top and sides using a palette knife
- Next chop up the Creme Eggs and scatter over the top.
- Store in an airtight container, will keep for at least 3 days.
