Ingredients

The following ingredients have 4 Servings
  • 100 g butter (softened)
  • 125 g golden caster sugar
  • 2 medium eggs
  • 120 g self-raising flour
  • 30 g cocoa powder
  • 80 ml buttermilk
  • 1 tsp coffee extract
  • Creme Eggs (normal and mini) (I used 2 normal ones and 2 mini ones))
  • 25 g sunflower spread or butter
  • 50 g Icing sugar (approx)
  • 3-4 tsp cocoa powder
  • Splash of milk
  • 1 Creme Egg to top the cake

Instruction

  • Cream together the butter and sugar until soft and fluffy.
  • Add the eggs one by one and mix well.
  • In a separate small bowl, mix together the flour and cocoa powder.
  • Add about a third of the flour and cocoa powder and mix, then add a third of the buttermilk.
  • Continue adding the flour and cocoa powder and buttermilk alternately until it is all used up.
  • Add the coffee extract and combine.
  • Prepare your slow cooker. I made this in a round 3.5 litre slow cooker, to produce a round cake. If you are using a different size or shape slow cooker you'll get different results and most likely a less deep cake.
  • Spray the slow cooker pot with cake release spray to prevent the cake sticking if it comes out of the cake case.
  • Place two large cake cases in the slow cooker pot. These fit well in a round 3.5 litre slow cooker. If you are using a large slow cooker you could put the cake cases in a metal or silicone cake tin.
  • Spoon the cake mixture into the case. Press the Creme Eggs into the cake mixture.
  • Place a tea towel under the lid (this prevents moisture from dripping onto the cakand cook on high for approx 1.5 hours or until a cake tester or skewer comes out clean. Keep an eye on it as the time taken really depends on your slow cooker, and do watch out for burning.
  • Once done, remove the slow cooker pot from the slow cooker using oven gloves. Wait a few minutes for the pot to cool down, then use the edges of the cake case to remove the cake from the pot. Place it on a cooling rack to cool fully.
  • In the meantime, combine the sunflower spread or soft butter with the icing sugar, cocoa powder and a splash of milk to make your icing.
  • Once the cake is cool, spread the icing over the top of it. Cut a Creme Egg into pieces and place it on top of the cake.
  • Serve and enjoy!