Cadbury Mini Eggs Cookbook: Mini Eggs Easter cake recipe

Last Easter, Cadbury spoiled us with the Cadbury Creme Egg Cookbook and now they’re back with the new Cadbury Mini Eggs Cookbook featuring 60 eggs-quisite recipes. Here, Cadbury shares their exclusive Mini Eggs Easter cake recipe so you can have a cracking Easter.

The Cadbury Mini Eggs Cookbook

SERVES 12
PREP TIME 25 MINS
COOKING TIME 20–25 MINS
CHILLING TIME 1 HOUR

175g butter, softened

175g soft brown sugar

3 medium free-range eggs

150g self-raising flour

30g cocoa powder

For the chocolate frosting

80g smooth peanut butter

4 tbsp maple syrup

3 tbsp cocoa powder

2 tbsp skimmed milk

A few drops of vanilla extract

For the chocolate nest

100g Cadbury Bournville chocolate, broken into squares

50g shredded wheat

12 Cadbury Mini Eggs

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 18cm sandwich tins and line them with baking parchment.
  2. Using a food mixer or a hand-held electric whisk, beat the butter and sugar until they are light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling. Sift in the flour and cocoa powder and mix on a low-speed until everything is well combined. Add the milk and beat the mixture until it is smooth.
  3. Pour the mixture into the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they well risen and a thin skewer inserted into them comes out clean. Leave them to cool in the tins.
  4. To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.
  5. Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover this with the other cake and spread the rest of the frosting over the top.
  6. To make the nest melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt it in a bowl in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts. Take the bowl off the heat and stir in the shredded wheat until it’s well coated.
  7. Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard.
  8. Peel off the cling film and place the nest on top of the cake. Fill it with the Cadbury Mini Eggs and serve. You can store the cake in an airtight container for up to three days.

The Cadbury Mini Eggs Cookbook is available on Amazon for £9.99 here.