If you’ve never been on Pinterest to help inspire you then you’ve clearly been hiding under a rock! Pinterest is the most amazing place to help you out if you’re stuck. Everything on there just looks amazing, from new hairstyles to incredible bakes, it’s definitely the place to go.
I found a fab recipe from Sainsbury’s for their mini egg cake. Honestly, the recipe is super easy but I did tweak a few bits to make it a bit easier for myself. Why not give it a try and see how you get on! I chose this particular recipe because it can be adapted to suit any occasion. I’ve already promised my friend I’ll make her a housewarming cake like this when she moves (obviously minus the mini eggs)!
What you’ll need
For the sponge
340g butter, softened, plus extra for greasing
340g caster sugar
2 tsp vanilla extract
6 large eggs
340g self-raising flour, sifted
2 tsp baking powder
For the filling and decoration
300g butter, softened (I tend to buy stork or the Aldi equivalent as it works wonders!)
600g icing sugar
1 tsp vanilla extract
3-7 tbsp milk
100g strawberry jam (or a jam of your choice, raspberry works well but we prefer strawberry)
200g dark chocolate, 85% cocoa
328g packet mini eggs (I bought 3 small packs of mini eggs from Aldi for this)
Your step by step guide
Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line 3 x 20cm loose-based sandwich tins (if you don’t have 3 tins you can bake 1 or 2 cakes at a time).
Using an electric hand whisk, cream the butter, caster sugar and vanilla extract, until pale and fluffy. Add the eggs one at a time, beating well between each addition.
Fold in the flour and baking powder. Divide between the 3 tins. Bake for 25-30 minutes until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes. Remove and place on wire racks to cool completely. If the cake tops aren’t level, use a serrated knife to trim them so they are nice and flat.
For the icing, add the butter (stork), icing sugar, vanilla extract and a pinch of salt in a food processor. Whiz until combined, then add the milk 1 tablespoon at a time until you have a spreadable consistency (you may not need the full 7 tablespoons, I didn’t use a lot as I wanted the inside buttercream filling to be thicker).
Sandwich the cakes together using the jam and around 1/3 to 1/2 of the icing. The bottom side of the top cake should face down. Coat the cake in half the remaining icing. Place in the fridge for 20 minutes to firm up, then use the remaining icing for a second coat. Return to the fridge for a further 30 minutes until it has set.
Put the chocolate in a microwave-safe jug and heat in the microwave on high for 2 minutes, stirring every 30 seconds, until the chocolate is melted and very runny.
Remove the cake from the fridge. Pour the runny chocolate around the top of the cake, next to the edge, allowing it to trickle down the sides. Continue drizzling the chocolate in a spiral motion moving inwards to completely cover the top of the cake. If there are any holes, simply drizzle a drop of chocolate into the hole (you will cover the top with mini eggs so it doesn’t need to be perfect).
Whilst the chocolate is still a bit runny on top, start with one mini egg in the centre and work around it in circles, making sure there are even gaps between the eggs, to make it easier to cut the cake. Leave for a few minutes until the chocolate has set, then serve.
It’s honestly such a great recipe and so easy to do 🙂 Why not have a go and post your pictures in the comments! I’ll definitely keep you all updated when I make the housewarming version of this.