Serves: 8
Hands-on time: 20 minutes
Hands-off time: 2 hours
INGREDIENTS
2 cups cake flour
¾ cup cocoa powder
2 tsps Royal Baking Powder
1½ tsp bicarbonate of soda
2 cups granulated sugar
1 cup milk
½ cup vegetable oil
2 large eggs
½ cup cream
3 slabs (80g each) milk chocolate
3 packets (80g each) Cadbury Mini Eggs
4 (40g each) Cadbury Creme Eggs, for garnish
METHOD
1. Preheat the oven to 170ºC on fan-assist and grease and line a 23cm springform cake tin base.
2. In a large mixing bowl, sieve the flour, cocoa powder, Royal Baking Powder, and bicarbonate of soda. Add the sugar and mix until combined.
3. Add the milk, vegetable oil, and eggs and whisk until well combined. Add 1 cup of boiling water and mix until a smooth cake batter has formed. *Chef’s Tip: Avoid over-mixing for a light & fluffy cake!
4. Transfer the batter to the prepared cake tin and bake for 1 hour until cooked. *Chef’s Tip: When a skewer inserted in the center comes out clean, the cake is ready!
5. Once baked, allow the cake to cool completely. Then, slice it horizontally and cut a hole in one layer using a large cookie cutter. Position the intact layer as the base on a cake stand. Next, layer the one with the hole over it, filling the hole with 1 packet of Cadbury Mini Eggs. *Chef’s Tip: Cooling the cake will prevent the ganache from melting!
6. Cut the circle in half and press it tightly over the filled cake hole, so that it is level.
7. In a large microwavable bowl, add the cream and heat for 1½ - 2 minutes until just hot, without boiling. Break the milk chocolate into pieces, adding it to the warm cream. Allow the chocolate and cream to stand for 1 minute before whisking into a smooth and silky chocolate mixture.
8. Add the mixture to the freezer for about 3 minutes, whisking every minute, until a spreadable ganache is achieved.
9. Generously spread the ganache beautifully over the top of the cake. Decorate with the remaining Cadbury Mini Eggs and halved Cadbury Creme Eggs, slice, and ENJOY!
