Crème Egg Smash Cake; rich chocolate cake slathered with Crème Egg frosting, and covered in even more Crème Eggs! A delicious homage to the UK’s favourite Easter chocolate treat, put together by Kelly Cletheroe of Maverick Baking.
Of all the Easter chocolates that spring to mind, the Cadbury’s Crème Egg is one of the first and best! If you’re looking for an Easter ingredient to bake with, these seem perfect for creating an ooey gooey chocolate delight.
This cake is everything you want from an Easter dessert when you get fed up of the same plain hollow chocolate eggs. A rich, moist chocolate cake sweetened by the layers of smashed Crème Egg frosting and even more smashed fondant and chocolate on top, this cake is to die for! It breaks the usual fruit cake or fruit bun tradition, but still holds on to the classic British chocolate theme, making it both very festive and fun!
Thankfully, it’s one that isn’t too difficult to make either, no faffing about with piping bags or fancy equipment, just a really good cake that looks and tastes great. It’s a real fun treat to make with the kids too, if you need to keep them occupied during the school holidays!
Adding some great Easter decorations like these fluffy chicks, confetti shapes and fun party plates from Partyrama will make your Easter bakes, like this Crème Egg Smash Cake, even more special. Kids and adults alike will love the fun additions to your dessert table.
Have fun decorating this yummy cake however you like, the messier the better!
For the chocolate cake:
- 200g soft butter or margarine
- 180g soft brown sugar
- 4 eggs
- 1 tsp vanilla extract
- 150g self-raising flour
- 50g cocoa powder (preferably Bournville to keep with the Cadbury’s theme!)
- 100ml hot water
- Pinch of salt
For the Crème Egg frosting:
- 250g soft butter
- 400g icing sugar
- 4 regular Crème Eggs or 12 mini Crème Eggs
- Yellow or orange food colouring (optional)
- To decorate: Crème Eggs and mini Crème Eggs
For the chocolate cakes:
1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease and line two 6 or 7 inch round cake tins.
2. In a large bowl, beat the butter and sugar together with a wooden spoon or an electric whisk until pale and fluffy.
3. Add each egg one at a time, beating the mixture well between each one.
4. Add the vanilla extract, flour and cocoa powder and mix to combine.
5. Add the hot water and salt and give it all a final stir until you have a smooth cake mixture, though do be careful not to mix too much as this can cause your cake to flatten!
6. Divide the mixture evenly between your two prepared cake tins.
7. Bake in the preheated oven for 25-30 minutes until firm and risen, or a skewer inserted into the centre can be removed cleanly.
8. Allow the chocolate cakes to be cooled in their tins for 10 minutes or so, before removing them from the tins to cool completely on a wire rack.
For the Crème Egg frosting:
1. Place your softened butter into a large bowl and sieve half of the icing sugar in.
2. Beat this well with a wooden spoon or electric whisk to incorporate.
3. Add the remaining sugar and mix again until well combined.
4. For best results, give this another thorough beating until the frosting is noticeably lighter and fluffier. This is easiest with an electric whisk if you have one, but this stage is not essential!
5. When you are happy with the consistency and sweetness of your frosting, smash the regular or mini Crème Eggs and stir the broken eggs into the frosting, using the spoon or whisk to break them into further little pieces. This adds that classic Crème Egg flavour to the frosting! Add this stage you can gently marble through some yellow or orange food colouring to add that famous Crème Egg colour too if you like!
6. Once the cakes have cooled, place one cake onto your serving plate.
7. Slather the top of this cake with half of the frosting, and sandwich the other cake on top.
8. Spread the remaining frosting on the top of the cake into a billowy cloud.
9. To decorate, use some more smashed regular or mini Crème Eggs and scatter them all over the top of the cake, allowing all the yummy fondant to ooze out!
10. Now simply slice and serve!