A Cadbury’s Flake nest holds in a hoard of mini chocolate eggs in this impressive-looking family bake.
FOR THE CAKE:
200g caster sugar
200g unsalted butter
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
60ml whole milk
FOR THE BUTTERCREAM:
100g milk chocolate, broken into chunks
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp whole milk
6 Cadbury’s Flake bars
Cadbury’s Mini Eggs, Mini Creme Eggs or Creme Eggs, as preferred
1) Preheat the oven to 190C/gas 5. Grease the base and sides of 2 x 20cm-diameter springform
cake tins and line them with parchment.
2) Add all the cake ingredients and a pinch of salt to a large bowl and beat with an electric mixer until pale and fluffy. Divide the mixture between the 2 prepared tins, transfer to the oven and bake for 20 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven, leave to cool in the tins for 10 minutes, then transfer to a rack to cool completely.
3) In a heatproof bowl, melt the chocolate for the buttercream. You can do this in a microwave, stirring every 30 seconds, or by placing the bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water). In a separate bowl, mix together the 200g butter and the icing sugar with a wooden spoon, then, once the icing sugar is incorporated, use an electric mixer and beat until light and fluffy. Sift in the cocoa powder, add the melted chocolate and a pinch of salt and mix again until smooth.
4) On a cake stand or large plate, use half of the buttercream to sandwich the cakes together. Spread the remaining buttercream over the sides of the cake (evening it out with a palette knife) and across the top, leaving a nest area in the centre. Break the flake bars into chunks and press them lightly into the buttercream around the rim of the cake to create a nest effect. Fill the nest with Cadbury’s Mini Eggs, Mini Creme Eggs or regular Creme Eggs, as you wish.